Chicken Tortilla Soup
By Chef Abigail Velasco
A quick any day soup that’s a little spicy, a little smoky, and packed with a lot of flavour.
25 min cook time
Serves 2
Why we like it
Who says that soup is just for winter?
A really good soup can be a refreshing treat, and even cool you down on a hot day!
Ready in under 30 minutes, this simple recipe uses just a handful of ingredients that are easily found throughout L’OCA Quality Market.
New to dried peppers?
Dried Anaheim peppers are mild and sweet, while chipotle peppers are jalapenos that have been smoked and dried, giving them an earthy, and of course, smoky flavour.
See the Preparation Notes below to learn more about how to rehydrate your dried peppers.
Looking to bulk up your soup?
Add a handful of cooked corn, black beans, and/or some shredded cheddar or Monterrey jack cheese.
Also, because tortilla chips can already be quite salty, there shouldn't be much need to add additional salt to this soup, but like always, season to taste.
Ingredients
Preparation Notes
Dried peppers are a versatile pantry staple that can maintain their flavour and texture for months, especially when stored in a cool, dark place inside an airtight container.
Whether ground into powders or flakes or infused into oils, dried peppers can add a flavourful boost to countless dishes.
When you’re ready to rehydrate dried peppers, don’t forget to first remove the stems and seeds, which can sometimes be even spicier than the flesh of the pepper.
Then, immerse them in boiling water for a few minutes to soften.
Making the recipe
Step 1
Rehydrate
- Fill a saucepan with water and bring to a simmer.
- Add the stemmed and seeded Anaheim and chipotle peppers, and cook until softened, about 2-3 minutes.
- Remove peppers from the water.
Step 2
Sauté
- Heat the oil over medium heat, and sauté the chopped onion until golden brown.
- Add the softened peppers and diced tomatoes.
- Cook for another 1-2 minutes.
Step 3
Blend
- Carefully transfer the onions, peppers, tomatoes, a cup of chicken broth, and a small handful of crushed tortilla chips to a blender.
- Blend for about 1-1.5 minutes until smooth.
- Note: Be cautious as the mixture will be hot. Cover the blender lid with a towel to prevent splatters.
Step 4
Strain & Season
- Pour the blended mixture through a metal sieve into the saucepan used to soften the peppers, pushing the mixture through with a spatula to remove any seeds or stems.
- Add 1-1.5 cups of chicken broth to the blended soup mixture, season to taste with salt and pepper, and bring to a simmer.
Step 5
Assemble
- Add a generous amount of shredded or sliced rotisserie chicken, as well as avocado slices to a serving bowl.
- Ladle the hot soup around the chicken and avocado.
- Season with salt and pepper to taste.
- Top with a dollop (or two) of sour cream, chopped cilantro, and additional tortilla chips.
