Mexican-Inspired Chicken Tortilla Soup

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Step 1

Start by placing the guajillo and ancho chile peppers along with a pinch of salt in a small saucepan. Cover them with water and bring to a gentle boil. Let the peppers simmer over medium-low heat until they’re soft, about 10 minutes. Once done, drain them and set aside to cool.

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Step 2

Next, add the chicken, garlic, and another good pinch of salt to a large pot. Cover everything with water and bring it to a boil over medium-high heat. Cook until the chicken is tender and easy to shred, around 10 minutes. Take the chicken out and shred it with two forks once it’s cool enough to handle. Don’t forget to strain the broth and keep it for later.

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Step 3

Put the diced tomatoes and the cooled peppers into a blender and blend until you get a smooth sauce.

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Step 4

Heat a tablespoon of oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and turns translucent, about 5 minutes. Sprinkle in the oregano and paprika, then cook a bit longer until the onion starts to brown, roughly 10 to 12 minutes. Push the onions to the side and pour in the remaining two tablespoons of oil. Carefully add the pureed tomato and chile mixture—it should sizzle when it hits the hot oil. Stir everything together and let it cook for about 3 minutes to develop the flavors.

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Step 5

Now, toss the shredded chicken into the pot, stirring to coat it well with the sauce. Let it simmer for a few minutes before adding the reserved broth, corn, and chicken bouillon. Bring the soup back to a boil, then reduce the heat and let it simmer for about 10 minutes so all the flavors come together. If the soup feels too thick, add a bit more broth to loosen it up.

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Step 6

Serve the soup hot, topped with crunchy tortilla strips for a perfect finish.