Can I use chicken breasts instead of bone-in chicken?

Yes, boneless skinless breasts work but will cook faster (15-20 minutes). Bone-in chicken adds more depth to the broth.

How do I char the tomatoes?

Heat a skillet over medium-high heat and place whole Roma tomatoes directly on the surface, turning occasionally until blackened and blistered on all sides (about 8-10 minutes).

Can I make this soup ahead?

Yes. Store the broth and shredded chicken separately for up to 3 days, then reheat and add fresh tortilla strips and toppings before serving.

What if I can't find ancho chiles?

Use guajillo or pasilla chiles as substitutes; they offer similar depth. Adjust quantity slightly as heat levels vary.

How do I make crispy tortilla strips?

Cut corn tortillas into strips, then either pan-fry in oil until golden and crisp (2-3 minutes per side) or bake at 375°F for 8-10 minutes.

Chicken Tortilla Soup with Crispy Tortilla Strips

Name: Chicken Tortilla Soup with Crispy Tortilla Strips
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs bone-in, skin-on chicken breasts; salt, to taste; black pepper, to taste; 2 tbsp olive oil; 4 Roma tomatoes; 1 large yellow onion; 6 cloves garlic; 1 poblano pepper; 3 dried ancho chiles; 1 tbsp chili powder; 1 tbsp ground cumin; 1 tsp paprika; 1 tsp dried oregano; 6 cups chicken broth; 1/2 bunch cilantro; 6 corn tortillas; vegetable oil, for frying; 1 can (15 oz) corn; 1 can (15 oz) black beans; shredded Monterey Jack cheese, for garnish; 1 avocado, for garnish; lime wedges, for serving; chili crisp, for garnish

CookOSBeta

Chicken Tortilla Soup with Crispy Tortilla Strips | CookOS

Ingredients

2 lbs bone-in, skin-on chicken breasts
salt, to taste
black pepper, to taste
2 tbsp olive oil
4 Roma tomatoes
1 large yellow onion
6 cloves garlic
1 poblano pepper
3 dried ancho chiles
1 tbsp chili powder
1 tbsp ground cumin
1 tsp paprika
1 tsp dried oregano
6 cups chicken broth
1/2 bunch cilantro
6 corn tortillas
vegetable oil, for frying
1 can (15 oz) corn
1 can (15 oz) black beans
shredded Monterey Jack cheese, for garnishoptional
1 avocado, for garnishoptional
lime wedges, for servingoptional
chili crisp, for garnishoptional

23 Ingredients

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Instructions

1
Season chicken breasts on both sides with salt and pepper.
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken skin-side down until golden brown, then flip and sear the other side. Remove from the pot and set aside.
3
Char the poblano pepper directly over a gas flame until the skin is blackened. Place in a bowl and cover to steam for 10 minutes. Meanwhile, soak the dried ancho chiles in hot water until softened.
4
In the same pot, add halved Roma tomatoes and cook until softened and slightly charred. Remove the tomatoes and place them in a blender.
5
Peel the skin from the steamed poblano, remove the stem and seeds, and dice it.
6
Remove stems and seeds from the rehydrated ancho chiles and add them to the blender with the tomatoes.
7
Add the chopped onion and diced poblano to the pot. Season with salt and pepper and sauté until softened, about 5-7 minutes.
8
Stir in the chili powder, cumin, paprika, and dried oregano, and cook for one minute until fragrant. Add the minced garlic and cook for 30 seconds more.
9
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
10
Add a few ladles of hot broth and a handful of cilantro stems to the blender with the tomatoes and chiles. Blend until smooth.
11
Pour the blended sauce through a fine-mesh sieve into the pot, pressing on the solids to extract all the liquid. Discard the solids.
12
Return the seared chicken to the pot. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, until the chicken is cooked through.
13
While the soup simmers, slice corn tortillas into thin strips. Fry in hot vegetable oil until golden and crispy. Drain on a wire rack and season with salt.
14
Remove the cooked chicken from the soup. Add the drained corn and rinsed black beans to the pot.
15
Once cool enough to handle, remove the skin and bones from the chicken and shred the meat. Return the shredded chicken to the soup and stir.
16
To serve, place crispy tortilla strips and shredded cheese in the bottom of a bowl. Ladle the hot soup over top.
17
Garnish with sliced avocado, more tortilla strips, fresh cilantro leaves, and a squeeze of lime. Add chili crisp for extra spice if desired.