| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 6 boneless, skinless chicken thighs, cut into bite-size pieces
- 1 mounded tablespoon Tex-Mex seasoning
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 3 cloves garlic, minced
- 2 red bell peppers, diced
- 1 medium yellow onion, diced
- 3 tablespoons tomato paste
- 4 cups low-sodium chicken stock
- 4 cups hot water
- One 10-ounce can fire-roasted tomatoes and green chiles
- One 3.5-ounce can green chiles
- 2 chipotles in adobo, minced, plus 2 tablespoons adobo sauce
- Two 15-ounce cans black beans, drained
- 3 tablespoons masa harina
- 1 lime, juiced
- 5 small corn tortillas, cut into 2-inch strips
- 3 scallions, sliced
- 1 cup sour cream
- 1 cup pico de gallo (store-bought)
- 1 cup crumbled queso fresco
Instructions
- For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
- Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
- Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
- Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
- For serving: Stir in most of the tortillas just before serving.
- Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 553 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 12 g |
| Sugar | 9 g |
| Protein | 44 g |
| Cholesterol | 169 mg |
| Sodium | 1732 mg |
Reviews
Seriously the best chicken tortilla soup I’ve ever made! I have tried a few different recipes and they never taste like I’ve had in a few restaurants across the country, but this one does! It’s FULL of flavor, rich and hearty! It definitely is a meal not an appetizer. The only thing is the first time I made it I put the tortillas into the soup like the recipe said but I thought it made the soup too thick and gummy, so the second time I crumbled tortilla chips on the top before serving and I liked it better this time. And use the toppings Ree recommends as they make the soup even better!
Great! Used 32 oz of chicken broth instead of the 4 cups of water.
This was delicious. I used chicken breast instead of thighs and used cornmeal and water instead of masa (had that on hand). I had seen those substitutions on other Pioneer Woman chicken tortilla soup recipes. The flavors were amazing. The chipotle with adobe sauce really makes it stand out.