Corn and Chicken Tortilla Soup
This tortilla soup is both simple and delicious, making for an easy and relatively light mid-week meal, although it does take some time. Slowly simmered for upwards of 2 1/2 hours, the final result is deeply flavorful and hearty, but if you need to opt for a quicker version it can be cooked for 30 minutes at a slightly higher heat (see instructions).We also traditionally make this the night before Thanksgiving because it's easy to prepare compared to the amount of cooking we do the next day. Although one could argue, perhaps it's even better to just not eat anything the night before Thanksgiving. Serve with tortilla chips and corn pudding or simply by itself.
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Corn and Chicken Tortilla Soup
This tortilla soup is both simple and delicious, making for an easy and relatively light mid-week meal, although it does take some time. Slowly simmered for upwards of 2 1/2 hours, the final result is deeply flavorful and hearty, but if you need to opt for a quicker version it can be cooked for 30 minutes at a slightly higher heat (see instructions).We also traditionally make this the night before Thanksgiving because it's easy to prepare compared to the amount of cooking we do the next day. Although one could argue, perhaps it's even better to just not eat anything the night before Thanksgiving. Serve with tortilla chips and corn pudding or simply by itself.
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Servings: 8 people
Calories: 354 kcal
Net Carbs: 7 g
Ingredients
- 3 Tbsp (3 Tbsp) olive oil
- 2 (2) small white onions, chopped
- 1 (1) large carrot, chopped
- 1 (1) celery rib, finely chopped
- 1 cup (237 ml) white wine
- 8 cups (2 l) chicken bone broth
- 8 cups (2 l) water
- 1 clove (1 clove) garlic
- 2 (2) bay leaves
- freshly ground black pepper, to taste
- 1 (1) whole roasted chicken, (store-bought is easiest)
- 2 cobs (2 cobs) corn, shucked and kernels removed
- 15 oz (425 g) canned fire-roasted tomatoes
- 1 (1) chipotle pepper in adobo sauce, seeded, cut into strips
- 1 tsp (1 tsp) adobo sauce
- 1 (1) avocado
- 1 bunch (1 bunch) cilantro, coarsely chopped
- tortilla chips , to serve
Instructions
- Heat the olive oil in a large pot, such as a dutch oven, over medium-high heat for about a minute or two. Add the onion, carrot, and celery and cook until lightly browned but otherwise translucent, stirring occasionally. Add the wine to deglaze, scraping the bottom of the pot to loosen any browned bits. Cook for 2 minutes. Add the stock, water, garlic, and bay leaves, and season to taste with freshly ground black pepper.
- Remove the wings and legs fo the chicken and add to the pot. Bring to a boil, then reduce the heat to low and simmer for 2 hours. For a faster version, gently boil over medium heat for about 30 minutes.
- Meanwhile, shred the remaining meat of the roasted chicken and cut the corn kernels off the two cobs of corn by slicing longways down the cob.
- After the 2 hours (or 30 minutes), return the soup to medium-high heat, and remove the wings and thighs and the bay leaves with a slotted spoon. Add the shredded white-meat chicken, the fresh corn, and the fire-roasted tomatoes. Add the chipotle pepper and its adobo sauce to the stock. Season to taste with salt and let cook for another 20-30 minutes.
- Ladle the soup into individual serving bowls, and serve each with 2 avocado slices and a sprinkling of cilantro on top and tortilla chips on the side.
Nutrition
Calories: 354kcalFat: 18gSodium: 1185mgNet Carbs: 7gSaturated Fat: 4gPotassium: 676mgCarbohydrates: 10gVitamin A: 1734IUFiber: 3gVitamin C: 23mgSugar: 3gCalcium: 66mgProtein: 32gCholesterol: 90mgIron: 3mg
Hi! I'm Erin
Welcome to The Dynamic Dish!
I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.Â