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Tortilla Less Soup

1 tablespoon (15 ml) oil or cooking fat of choice,

plus 2 tablespoons (30 ml) for sautéing onions

2 pounds (907 g) chicken (breast or thigh), cut into small, bite-size pieces

1 tablespoon (15 ml) fajita or taco seasoning

1 large yellow onion, peeled and diced

6 cloves garlic, peeled and minced

2 fresh jalapeo peppers, seeded and diced

1 large or 2 medium poblano peppers, seeded and diced (use more or less depending on how hot you like your soup)

2 quarts chicken stock

One 28-ounce can diced or crushed fire-roasted tomatoes

1 cup (240 ml) chopped fresh cilantro

Juice of 2 limes

Salt and freshly ground black pepper, to taste

Avocado slices, lime pinwheels and minced fresh cilantro, for garnish

1. Heat 1 tablespoon (15 ml) of the oil in a large Dutch oven or soup pot over medium heat. Add the chicken and fajita or taco seasoning, and brown until cooked through, about 5 minutes. Remove the chicken to a plate.
2. Add the remaining 2 tablespoons (30 ml) of oil to the Dutch oven, and saut the onions until they are translucent, about 4 to 6 minutes.
3. Add the garlic, jalapeos and poblanos, and saut for about 1 to 2 minutes, or until fragrant.
4. Pour in the chicken stock and the tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes.
5. If you want a slightly thickened soup, strain out some
   of the tomatoes, onions and peppers, transfer to a blender or a Magic Bullet and puree. Pour the puree back into the broth.
6. Add the cooked chicken, cilantro and lime juice and stir. Season with salt and pepper to taste.
7. Serve the soup topped with avocado, lime and cilantro, if desired.

NOTES: To make this dish even faster, use already cooked chicken.

VARIATION: If you don't have fajita or taco seasoning on hand (always check your spice blends to make sure there are no not-so-great ingredients included), you can use a blend of chili powder, garlic powder and cayenne pepper as a substitute.

More Recipes You'll Love

• Shrimp Bisque
• BEEF BROTH
• Chicken soup

Tortilla-less soup delivers all the smoky, zesty flavor of chicken tortilla soup without a single chip. Chicken, fire-roasted tomatoes, jalapeños, and poblano peppers simmer in a fragrant broth that gets finished with a big handful of cilantro and fresh lime juice. Top it with avocado and you'll never miss the tortilla strips.

Pro Tips

• Brown the chicken with the fajita or taco seasoning first and set it aside — that seasoned fond left in the pot flavors the entire broth.
• Check your spice blend's label: many taco seasonings carry anti-caking agents and sugar. A simple mix of chili powder, garlic powder, and cayenne does the job cleanly.
• For a slightly thicker soup, blend a ladleful of the tomatoes, onions, and peppers until smooth and stir the purée back into the broth.
• Adjust the poblano quantity to your heat preference — two medium poblanos give a real kick, while one keeps things family-friendly.
• Garnish generously with avocado, lime pinwheels, and extra cilantro right at the table so every bowl gets a fresh, cool contrast.

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking raw chicken?

Yes — skip the browning step and stir the shredded rotisserie chicken in when the recipe calls for returning the cooked chicken to the pot. You'll lose a little of the seasoned fond, so sauté an extra spoonful of seasoning with the onions.

Does this soup freeze well?

It freezes beautifully for up to three months. Freeze the soup without the avocado garnish and add fresh toppings after reheating.

How spicy is this soup?

With two jalapeños (seeded) and one poblano, it lands at a moderate warmth. Keep the jalapeño seeds or add a second poblano to turn up the heat, or reduce to one jalapeño for a milder pot.

What can I use instead of fire-roasted tomatoes?

Regular diced tomatoes work, though you'll lose some smokiness. A small pinch of smoked paprika stirred in with the garlic brings that campfire note back.

Recipe Card

Stav Kogan

Tortilla Less Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp oil or cooking fat of choice,
• 2 lb chicken (breast or thigh), cut into small, bite-size pieces
• 1 tbsp fajita or taco seasoning
• 1 large yellow onion, peeled and diced
• 6 cloves garlic, peeled and minced
• 2 fresh jalapeo peppers, seeded and diced
• 1 large or 2 medium poblano peppers, seeded and diced (use more or less depending on how hot you like your soup)
• 2 quarts chicken stock
• One 28-ounce can diced or crushed fire-roasted tomatoes
• 1 cup chopped fresh cilantro
• If you want a slightly thickened soup, strain out some

Method

 

1. Heat 1 tablespoon of the oil in a large Dutch oven or soup pot over medium heat.
2. Add the chicken and fajita or taco seasoning, and brown until cooked through, about 5 minutes.
3. Remove the chicken to a plate.
4. Add the remaining 2 tablespoons of oil to the Dutch oven, and saut the onions until they are translucent, about 4 to 6 minutes.
5. Add the garlic, jalapeos and poblanos, and saut for about 1 to 2 minutes, or until fragrant.
6. Pour in the chicken stock and the tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes.
7. Add the cooked chicken, cilantro and lime juice and stir.
8. Season with salt and pepper to taste.
9. Serve the soup topped with avocado, lime and cilantro, if desired.

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