30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup
⏱4h
👥6
🔥450 cal
Hard
🍽️Mexican
A sophisticated tortilla soup featuring slow-smoked chicken, roasted poblano peppers, and a rich, complex broth, finished with house-made tortilla strips and a drizzle of cilantro-lime oil.
A sophisticated tortilla soup featuring slow-smoked chicken, roasted poblano peppers, and a rich, complex broth, finished with house-made tortilla strips and a drizzle of cilantro-lime oil.
Smoke the Chicken thighs at 225°F (107°C) for 3-4 hours, or until internal temperature reaches 165°F (74°C). Let cool slightly, then shred and set aside.
Roast the Poblano peppers directly over a gas flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds and membranes, and chop.
Preheat oven to 400°F (200°C). Toss the Heirloom tomatoes, White onion, and Garlic with 2 tbsp olive oil, salt, and pepper. Roast for 30-40 minutes, or until tomatoes are softened and slightly charred.
Once the roasted vegetables are cool enough to handle, transfer them to a blender and blend until smooth. Alternatively, use an immersion blender directly in the roasting pan.
In a large pot or Dutch oven, combine the blended tomato mixture, Roasted Poblano peppers, Homemade chicken stock, Hatch green chiles, Hominy, Epazote, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
Stir in the smoked Chicken. Heat through.
While the soup simmers, prepare the Cilantro-Lime Oil by blending all ingredients in a blender until smooth.
Serve the soup hot, garnished with house-made tortilla strips, Avocado, Queso fresco, and a drizzle of Cilantro-Lime Oil.
Ingredients
6
2 lbs900 gBone-in chicken thighs
2 tbsp30 mLSmoked paprika
1 tbsp15 mLBrown sugar
1 tsp5 mLGarlic powder
1 tsp5 mLChili powder
SaltTo taste
PepperTo taste
33 mediumPoblano peppers
2 lbs900 gHeirloom tomatoes-halved
11 mediumWhite onion-quartered
66 clovesGarlic-whole
2 tbsp30 mLOlive oil
8 cups1900 mLHomemade chicken stock
11 can (15 oz)Hatch green chiles-diced
1/2 cup120 mLHominy-rinsed and drained
1 tsp5 mLEpazote
SaltTo taste
PepperTo taste
1/2 cup120 mLOlive oil
1/2 cup30 gCilantro-packed
2 tbsp30 mLLime juice
66 piecesHouse-made tortilla strips
To tasteTo tasteAvocado-diced
To tasteTo tasteQueso fresco-crumbled
Equipment
Smoker
Large pot or Dutch oven
Blender or immersion blender
Baking sheet
Gas burner or broiler
Cutting board
Knife
Instructions
Smoke the Chicken thighs at 225°F (107°C) for 3-4 hours, or until internal temperature reaches 165°F (74°C). Let cool slightly, then shred and set aside.
Roast the Poblano peppers directly over a gas flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds and membranes, and chop.
Preheat oven to 400°F (200°C). Toss the Heirloom tomatoes, White onion, and Garlic with 2 tbsp olive oil, salt, and pepper. Roast for 30-40 minutes, or until tomatoes are softened and slightly charred.
Once the roasted vegetables are cool enough to handle, transfer them to a blender and blend until smooth. Alternatively, use an immersion blender directly in the roasting pan.
In a large pot or Dutch oven, combine the blended tomato mixture, Roasted Poblano peppers, Homemade chicken stock, Hatch green chiles, Hominy, Epazote, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
Stir in the smoked Chicken. Heat through.
While the soup simmers, prepare the Cilantro-Lime Oil by blending all ingredients in a blender until smooth.
Serve the soup hot, garnished with house-made tortilla strips, Avocado, Queso fresco, and a drizzle of Cilantro-Lime Oil.
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