Chicken Tortilla Soup
Serves: 4 servings
  • 4 large plum tomatoes
  • 1 small white onion, peeled
  • 4 garlic cloves, unpeeled
  • 2 dried chipotle peppers, or one chipotle pepper from a can
  • 4 cups chicken broth
  • 2 corn tortillas, torn into large pieces
  • 4 thin chicken breast cutlets or 3-4 cups of shredded rotisserie/baked chicken
  • Salt and freshly ground black pepper
  • Toppings:
  • Avocado
  • Limes
  • Tortilla chips or fry/bake some strips of your corn tortillas above for crunch
  • Cilantro
  • Queso fresco or cheese
  1. Heat a heavy saute pan (or cast-iron skillet) over medium-high heat. Add the tomatoes, peeled onion, and unpeeled garlic cloves. Roast, turning frequently, until the garlic is soft, about 10 minutes. Remove the garlic when soft, but slightly blackened. Peel the garlic and set aside. Remove the onion and set aside. Continue to cook the tomatoes until charred and blackened, another 5 minutes.
  2. Put the garlic, chile/chipotle, onion, tomatoes, tortillas and 2 cups chicken broth in a blender. Blend until smooth. (Be very careful! Make sure to leave the top of the lid open a bit to release steam and put a towel on top.)
  3. Pour into a large saucepan and add the remaining 2 cups chicken broth. Bring the mixture to a boil, reduce the heat. Add shredded chicken simmer for 20 minutes. Season with amounts of salt and pepper, to taste.
  4. Note: In my Instagram Story, I added the raw chicken cutlets to the sauce mixture and simmered until the chicken was cooked, then I removed the chicken and shredded with two forks, allowing the sauce to continue simmering for a few minutes. I then returned the shredded chicken to the soup and continued simmering on low until I was ready to serve.
  5. To serve, top soup with sliced avocado, tortilla chips, cheese, fresh lime juice, cilantro, and any other favorite toppings.
Recipe by Gourmet Gab at