Mexican Chicken Tortilla Soup

1. 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 the peppers soften, about 10 minutes. Turn off the heat, drain the peppers, and let them cool.

2. 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 the meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer the chicken to a plate and shred with 2 forks when cool enough to handle. Strain the broth into a bowl and set it aside for the soup.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Ladle the soup into bowls and top with tortilla strips.

• Calories 298.43 kcal — Moderate 15%
• Protein 23.57 g ↗ Good Source 47%
• Carbohydrate 13.15 g 5%
• Total Fat 17.31 g ▲ High 22%
• Saturated Fat 4.02 g ▲ High 20%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 101.7 mg ▲ High 34%
• Sodium 720.1 mg ▲ High 31%
• Dietary Fiber 2.99 g — Moderate 11%
• Total Sugars 3.13 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 26.07 mg ⌄ Low Source 2%
• Iron 2.12 mg — Moderate 12%
• Potassium 302.83 mg ⌄ Low Source 6%
• Vitamin A 83.55 mcg ⌄ Low Source 9%
• Vitamin C 5.08 mg ⌄ Low Source 6%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅