Grilled Chicken Tortilla Soup
My go-to recipe for chicken tortilla soup. It's even better than anything you can order at a restaurant or buy at the store. Leftovers are amazing!
Servings: 6
Equipment
- Soup pot
- Skillet
- Grill or grill pan
Ingredients
Chicken:
- 1 1/2 pounds chicken breast
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon achote optional
- 2 tablespoons tequila optional
- 1 teaspoon oil
Soup:
- 2 tablespoons oil
- 2 large red bell peppers
- 3 ears of corn on the cob
- 2 small yellow skinned onions chopped
- 3 garlic cloves chopped
- 2 small to medium zucchini diced
- 2 yellow squashes diced
- 2 mexican squashes diced
- 2 chayotes peeled and diced
- 2 tablespoons tomato paste
- 1 can fire roasted tomatoes 28 ounces
- 6 cups chicken stock
- cilantro chopped
- Kosher salt and black pepper
Toppings:
- 7-10 corn tortillas sliced into strips
- oil for frying such as canola
- avocados
- shredded cheddar or pepper Monterey jack cheese
- sour cream optional
- chilis optional
- radishes optional
Instructions
- Preheat broiler. Line a baking sheet with aluminum foil. Place red bell peppers and corn onto the prepared baking sheet. Broil for 10 to 20 minutes, rotating frequently, until the peppers and corn are charred all around. Once roasted, remove the pan from the oven. Place the peppers in a bowl and cover tightly with plastic wrap. Allow to sit for about 15 minutes. Then remove the stem, seeds and skins from the flesh. Chop and reserve for later. When the corn has cooled, cut the kernels off the cob using a knife. Reserve for later as well.
- Place the chicken in a bowl and throw in all of the ingredients. Toss completely and coat well. Allow to marinate for a bit. Over night would be best, but up to 30 minutes will do. Heat a grill pan over medium-high heat. Place the chicken on the grill and cook on the first side for 5 to 7 minutes or until it has grill marks on it. Flip the chicken and cook on the second side for an additional 5 to 7 minutes until cooked through. Remove to a plate or cutting board and allow to cool. Reserve for later.
- Heat a large soup pot over medium-high heat. Drizzle with the oil. Add the onions and garlic and sauté for about 5 minutes until translucent. Add the remaining vegetables; zucchini, yellow and mexican squash, chayote, roasted red bell peppers, and corn. Cook vegetables for 5 to 7 minutes to soften. Add tomato paste, fire roasted tomatoes, and stock. Stir and bring soup to a bubble, cover and reduce heat to medium low.
- In the meantime, prepare the garnishes. Heat about a 1/2 inch of oil in a shallow pan. Cut the tortillas into thin strips and once the oil is hot, carefully add the strips to the oil. Cook, stirring constantly until the tortilla strips are golden brown and crispy all around. Drain with a slotted spoon and transfer to a paper towel lined plate.
- Slice the chicken and add it to the simmering soup. Season with salt and pepper to taste and add the chopped cilantro. Stir and bring back to a simmer. Serve hot and garnish with cheese, tortilla strips and sliced avocado. Or any other additional garnishes you wish. Enjoy!