Chile Chicken Tortilla Soup
In my world, it’s always soup season. Yes, I know that many of you limit your soup to fall and winter, and I think that’s great. But, to me, soup is a year-round food. And call me crazy, but I love a good, spicy soup in the heat of summer! That’s when I like to bust out a big pot of this Chile Chicken Tortilla Soup!
Soup, It’s My Thing
Don’t believe me when I say how much I love soup? Just ask my better half. He 100% knows that I will eat soup any day of the week. But, lest you think any soup is fine, let me be clear. The soup I like doesn’t come from a can. Nothing wrong with those, they just aren’t my thing. Nope. Instead I make my own. And let me clear about this too, I don’t spend HOURS making soup, because it doesn’t take HOURS to make soup. It just needs flavor and “umph.”
Oh yeah, umph!!! You know what I mean. It’s the stuff that makes you go “yummmmm” after you eat it. I’m not talking flabby soup without flavor, I’m talking IN YOUR FACE flavor! You get that kind of goodness from things like spices, herbs, bones (yep, bones), hearty whole grains, beans and LOVE! 🙂 Which, I promise you don’t find in a can of soup. So, you see, this is the kind of soup that makes a meal.
Chile Chicken Tortilla Soup
I love a good bowl of chicken tortilla soup, don’t you? That warm, spicy broth and those hunks of tender chicken just make me feel so good. And I love the traditional version of this soup. But, I wanted to play with it a bit. Add some of the that IN YOUR FACE flavor I love. I thought what better way to do that, than with some poblano peppers and dried chiles? The result? A bowl of fabulousness! And here’s the recipe!
For the soup:
- 3 New Mexico Chiles, stem and seeds removed
- 1 yellow onion, roughly chopped
- 1 poblano pepper, stem removed and cut into large chunks
- 2 cloves garlic, smashed
- 2 teaspoons olive oil
- 1 (28-ounce) can crushed tomatoes (~3 cups)
- 2 large, bone-in, skin-on chicken breasts
- 2 cups water
- 2 tablespoons fresh lime juice
- cilantro, crushed tortilla chips, avocado, sour cream
- Set a large skillet over medium heat and add chlies, toast for a about 20 seconds on each side, pressing into the pan, using tongs or a spatula, if they won’t lie flat. Remove from pan and set aside.
- Move oven rack to the highest position about 3 to 4 inches below heat source. Preheat the broiler. Toss onion, poblano and garlic in oil. Spread mixture out evenly on a foil-lined sheet pan and broil 5-6 minutes, shaking the pan halfway through cooking time. Transfer mixture to the blender along with the chiles and tomatoes. Process until smooth.
- Pour tomato-chile mixture into the bottom of a pressure cooker and stir in the water. Season the chicken with salt and pepper and place it in the sauce. Cover the pot with the lid. Lock lid in place and bring to high pressure over over medium-high heat. Once pot reaches high pressure, turn heat to medium-low and cook for 20 minutes. You may need to adjust the heat to keep at high pressure.
- Remove pot from heat and release steam using quick release. Carefully remove the lid. Using tongs, remove chicken and place on a cutting board. Remove skin and discard. Using two forks, pull meat from the bones. Discard the bones. Shred the chicken and add it back to the pot. Stir in lime juice.
- Serve soup in bowls topped with cilantro, crushed tortilla chips, chopped avocado and sour cream.
Tip: Those dried chiles can be a bit dusty, be sure to wipe them clean before you cook them!