Mexican Chicken Tortilla Soup

Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn. Top with sour cream, lime juice, chopped fresh cilantro, and shredded Monterey Jack cheese, if desired.

Step: 1

Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.

Step: 2

Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.

Step: 3

Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.

Step: 4

Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.

Step: 5

Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.

Step: 6

Ladle soup into bowls and top with tortilla strips.

Per Serving: 306 calories; protein 22.3g; carbohydrates 18.3g; fat 16.3g; cholesterol 70.4mg; sodium 441.8mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.