YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: 50 minutes (not including time to roast peppers)
• 2 red, orange, or yellow bell peppers
• 1 tablespoon (15 ml) lard or avocado oil
• 1 whole bone-in, skin-on chicken breast
• 1 medium onion, cut into small dice
• 4 cloves garlic, sliced
• 2 teaspoons (10 ml) smoked paprika
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) salt
• ½ teaspoon chipotle powder
• 1 (14-ounce) can diced tomatoes or 1 pound (454 g) fresh tomatoes
• 6 cups (1440 ml) Chicken Broth
FOR SERVING:
• 1 lime, quartered
• 2 avocados, diced
• Chopped fresh cilantro
• Crispy Tortilla Strips
1. Roast the peppers following one of the methods below. Cut them into a small dice and set aside.
2. Heat the lard in a large pot over medium-high heat. Place the chicken breast skin side down in the pan and cook for about 5 minutes on each side, until browned. Remove to a plate.
3. Add the onion to the pot and sauté, stirring occasionally, for 8 to 10 minutes, until softened and browned. Add the garlic and cook for 1 more minute.
4. Add the smoked paprika, coriander, cumin, salt, and chipotle powder and cook for another 30 seconds, stirring constantly.
5. Add the tomatoes, broth, roasted peppers, and chicken and bring to a boil. Turn the heat down to medium-low and simmer, uncovered, for 25 to 30 minutes.
6. Remove the chicken and remove and discard the skin and bones. Shred the meat with two forks and return it to the pot.
7. To serve, garnish each bowl of soup with a lime wedge, chopped avocado, cilantro leaves, and tortilla chips.
To roast the peppers over a gas flame: Turn the burner to medium-high and place the peppers directly on the grate above the burner. Allow the peppers to blister and blacken before turning them with tongs to blacken them on all sides. Remove the peppers to a heatproof bowl and cover with plastic wrap.
To roast the peppers in the oven: Place an oven rack in the top position and turn the broiler to high. Place the peppers on a rimmed baking sheet and broil for 25 to 30 minutes, turning every 5 minutes or so, until they are blackened on all sides. Remove to a heatproof bowl and cover with plastic wrap.
After the peppers have steamed in the bowl for 15 minutes, remove them and rub off the skins. Although it’s tempting to run the peppers under water, doing so would remove a lot of the smoky flavor from the roasting, so try to be patient and peel them without using water.
Lower-Carb Modification: Omit the Crispy Tortilla Strips. To add some crunch, use julienned jicama or daikon.
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Chicken tortilla soup starts with peppers roasted over an open flame until blistered and smoky — the step that sets this soup apart. The chicken breast simmers right in the pot with smoked paprika, cumin, and chipotle until it shreds into the broth. Top each bowl with lime, avocado, cilantro, and crispy tortilla strips and dinner is done.
Pro Tips
- Roast the peppers over a gas flame or under the broiler until truly blackened, then steam them in a covered bowl. Peel them without rinsing — water washes away the smoky flavor you just worked for.
- Sear the chicken breast skin-side down before simmering. That crust flavors the broth and keeps the meat juicy through its 25-30 minute simmer.
- Bloom the spices in the fat for 30 seconds before the tomatoes go in. It is a tiny step that makes the whole soup taste more seasoned.
- For the lower-carb bowl, skip the tortilla strips and top with julienned jicama or daikon for the same crunch.
Frequently Asked Questions
Can I use rotisserie chicken in this soup?
Yes — brown the skin-on breast only if you have time; otherwise add 3 cups of shredded rotisserie chicken after the broth simmers and heat through.
How spicy is chicken tortilla soup?
The chipotle powder gives it a smoky warmth rather than a sharp burn. Adjust it up or down at the end to suit your table.
How long does this soup keep?
Up to 4 days in the fridge. Keep the tortilla strips and avocado separate and add them just before serving so they stay crisp and fresh.
What can I use instead of tortilla strips?
Julienned jicama or daikon adds the same fresh crunch and keeps the bowl lower-carb, as the recipe's modification suggests.
Recipe Card
- 2 red, orange, or yellow bell peppers
- 1 tbsp lard or avocado oil
- 1 whole bone-in, skin-on chicken breast
- 1 medium onion, cut into small dice
- 4 cloves garlic, sliced
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp chipotle powder
- 1 (14-ounce) can diced tomatoes or 1 pound fresh tomatoes
- 6 cups Chicken Broth
- 1 lime, quartered
- 2 avocados, diced
- Crispy Tortilla Strips
- Roast the peppers following one of the methods below. Cut them into a small dice and set aside.
- Heat the lard in a large pot over medium-high heat. Place the chicken breast skin side down in the pan and cook for about 5 minutes on each side, until browned. Remove to a plate.
- Add the onion to the pot and sauté, stirring occasionally, for 8 to 10 minutes, until softened and browned. Add the garlic and cook for 1 more minute.
- Add the smoked paprika, coriander, cumin, salt, and chipotle powder and cook for another 30 seconds, stirring constantly.
- Add the tomatoes, broth, roasted peppers, and chicken and bring to a boil. Turn the heat down to medium-low and simmer, uncovered, for 25 to 30 minutes.
- Remove the chicken and remove and discard the skin and bones. Shred the meat with two forks and return it to the pot.
- To serve, garnish each bowl of soup with a lime wedge, chopped avocado, cilantro leaves, and tortilla chips.
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