About
Special Tortilla Soup is truly special: there just isn't another soup quite like it! It's savory and spicy, loaded with classic Tex-Mex flavors, with tender simmered vegetables and shredded juicy chicken mixed right in. It's creamy and tangy and cheesy and shines with just a touch of lime brightness, making each sip so, so, so delectable! With homemade tortilla strips to provide a crunch, Special Tortilla Soup will stun you with each spoonful!
Ingredients
- For the soup:
- 1 pound chicken thighs, boneless and skinless
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, diced
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 4-6 cloves garlic, minced
- 1 (15-ounce) can fire-roasted tomatoes, not drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can sweet corn, rinsed and drained
- 1 (15-ounce) can mild enchilada sauce
- 1 (15-ounce) can mild diced green chilies
- 1 tablespoon chili powder
- 2 teaspoons granulated chicken bouillon, base or crushed cubes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 1/2 tablespoons cornstarch
- 5 cups low-sodium chicken broth, divided
- 4 ounces block cream cheese, cubed and softened
- 1 1/2 cups sharp cheddar cheese, freshly shredded
- 2 tablespoons lime juice
- 3 tablespoons cilantro, minced
- For the homemade tortilla strips:
- 8 (6-inch) corn tortillas
- 1 1/2 tablespoons vegetable oil
- salt, to taste
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Season the chicken with the salt and the pepper.
Step 3 -Heat 2 tablespoons of the oil over medium-high heat in a large Dutch oven or soup pot.
Step 4 -Add the chicken to the hot oil and sear until golden, about 2 minutes per side.
Step 5 -Transfer the chicken to a plate, leaving the drippings in the Dutch oven.
Step 6 -Melt 2 tablespoons of the butter in the chicken drippings over medium-high heat.
Step 7 -Add the chopped onion, the bell pepper, and the poblano pepper to the butter and sauté until the onions are softened, about 5-7 minutes.
Step 8 -Add the garlic to the veggie mixture and sauté until fragrant, about 30 seconds.
Step 9 -Add the seared chicken, the fire-roasted tomatoes, the black beans, the sweet corn, the enchilada sauce, and the diced green chilies to the pot.
Step 10 -Season the soup mixture with the chili powder, the chicken bouillon, the ground cumin, the smoked paprika, the dried oregano, the salt, and the cayenne pepper.
Step 11 -Whisk the cornstarch with 2 1/2 tablespoons of the chicken broth until dissolved.
Step 12 -Add the cornstarch mixture and the remaining chicken broth to the soup mixture.
Step 13 -Partially cover the soup with a lid, leaving a 1-inch gap, and bring to a simmer over high heat.
Step 14 -Reduce the heat to a gentle simmer over medium-low and simmer the soup until the chicken easily shreds, about 15-20 minutes.
Step 15 -While the soup simmers, lightly coat a 21x15-inch baking sheet with cooking spray.
Step 16 -Cut the tortillas into 1/2-inch strips.
Step 17 -Add the tortilla strips to the prepared baking sheet and toss them with the vegetable oil.
Step 18 -Arrange the tortilla strips in a single layer and lightly season them with the salt.
Step 19 -Bake the tortilla strips until lightly golden-brown and crispy, about 12-16 minutes.
Step 20 -Transfer the chicken from the soup and let it rest for 5 minutes before shredding it, using two forks.
Step 21 -Reduce the heat on the stovetop to low and whisk the cream cheese into the soup until melted.
Step 22 -Stir the shredded cheese into the soup until melted.
Step 23 - Stir the lime juice, the cilantro, and the shredded chicken into the soup.
Step 24 -Serve the soup with the tortilla strips.
