Ingredients:
- 1 pound chicken breast or thighs
- 1 carrot, peeled and chopped
- 1 small onion, chopped
- 1 poblano pepper, chopped
- 4 garlic cloves, minced
- 1 tsp each of cumin, smoked paprika, and coriander
- 2 tsp chili powder
- 1 packet Sazon seasoning (Goya brand)
- 1 tbsp tomato paste
- 1 can fire-roasted tomatoes
- 1 box chicken broth plus 1 cup water
- 2 bay leaves
- 1 tbsp chicken bouillon powder
- A small bunch of cilantro
- 1 ear of fresh corn, kernels removed
- 2 tbsp heavy cream
- 8 corn tortillas, cut into strips
- Oil for frying
- Salt and pepper to taste
- 1 lime, halved
For Serving:
- Chopped fresh tomatoes
- Sliced jalapeños
- Sour cream
- Lime wedges
- Cilantro
- Crispy fried tortilla strips
Cooking Method:
- In a large pot, heat oil and sear the seasoned chicken until golden. Remove and set aside.
- Sauté onions, poblano pepper, garlic, carrots, and spices in the same pot until fragrant.
- Stir in the tomato paste, then add the fire-roasted tomatoes, chicken broth, water, bay leaves, and chicken bouillon.
- Bring to a boil, reduce heat, and return the chicken to the pot to cook through. Once cooked, remove, shred, and set aside.
- Add fresh corn and a handful of cilantro to the pot. To thicken the soup, include some crispy tortilla strips and blend slightly.
- Return the shredded chicken to the pot, stir well, then drizzle with heavy cream and squeeze in the juice of half a lime.
Final Steps:
- Prepare the tortilla strips by frying in hot oil until golden, season with salt immediately after frying.
- Serve the soup hot with a garnish of crispy tortilla strips, fresh tomatoes, jalapeños, a dollop of sour cream, additional lime wedges, and cilantro.
Chef’s Note:
- For a richer flavor, add the crispy tortilla strips to any leftovers. This soup often tastes even better the next day.
- For an extra kick, serve with Valentina hot sauce on the side.
Enjoy your hearty bowl of Chicken Tortilla Soup, a perfect blend of tender chicken, robust spices, and crisp tortilla in every spoonful!
