Chicken Tortilla Soup Recipe

Today my friend, Krista Ettles, local chef, teacher, food writer, and all around kitchen ninja is sharing her chicken tortilla soup recipe with all of you.

Krista is on a mission to help folks reclaim their kitchen and get comfortable with cooking at home through her online cooking classes.

Want more seasonal soup favourites? Download Krista’s free recipe ebook!

Chicken Tortilla Soup  

• 3 tbsp olive oil 

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 poblano pepper

• 1 can diced tomatoes, fire roasted if you can find them - I use Muir Glen

• 2 tbsp chili powder

• 1 tbsp cumin powder

• 6 chicken thighs, boneless and skinless

• 6 cups chicken stock

• 2 corn tortillas, torn into bite sized pieces

Optional Toppings:  

• avocado, diced 

• lime wedges

• fresh cilantro, chopped

• cheddar cheese, grated

• sour cream

• corn tortillas, cut into strips and baked until toasted or tortilla chips

• sliced radishes

• sliced green onions

Directions:   **Preheat your broiler. Place the poblano pepper on a baking sheet and broiled until the skin is blackened and bubbly on all sides. About 5-7 mins. Remove and cool. When cool enough to handle, peel the skin off and remove the stem and seeds. Roughly chop and set aside.**  This step is optional, leave it out if you don't have time but if you do, it adds great flavour.  

Heat olive oil in a medium stockpot. Add onions and cook for two minutes or until slightly softened. Add garlic and cook for another 2 minutes. Add the tomatoes, poblano pepper, cumin, chili powder, seasoning with salt and pepper. Bring to a boil, then reduce to a simmer. Place the chicken and the tortillas in tomato mixture. Cover and cook at a simmer until the chicken is cooked through, about 20-25 minutes.  

When the chicken is cooked, remove from the pot and until slightly cooked. Using a hand blender, blend the tomato mixture until smooth or carefully transfer to a blender and blend. Add extra stock if the mixture is too thick. Taste and season with salt and pepper.   

Cut up the chicken and return to the pot. Cook until heated through.  

To serve, ladle into bowls and serve with any of the toppings you like best.

Krista Ettles

For more recipes and all things cooking, follow her on Instagram @kristaettles or visit her website at www.nourishedandwhole.com