Easy Chicken Tortilla Soup
Instructions:
Whoever thought you’d make soup in the broiler? Turns
out that it’s an excellent tool for classic tortilla soup.
2 fresh chiles, like serrano, Fresno, or jalapeño
11/2 pounds tomatoes, each halved
2 tablespoons neutral oil, like grapeseed or corn
3 cloves garlic, sliced
1 large onion, sliced
Salt and freshly ground black pepper
Pinch dried oregano
4 cups chicken stock or water
2 cups sliced or shredded cooked chicken
1 to 2 cups tortilla chips, plus more for garnish
2 limes, 1 juiced, 1 cut into wedges
1 cup chopped fresh cilantro leaves for garnish
(optional)
1 ripe avocado, pitted, peeled, and sliced, for garnish
(optional)
1 or 2 radishes, thinly sliced, for garnish (optional)
MAKES: 4 to 6 servings
TIME: 1 hour
- Heat the broiler. Arrange the chiles and tomatoes in a single layer on a rimmed baking sheet and put a few inches away from the heat. Cook until charred on one side, then flip them with tongs and char the other side, 5 to 8 minutes total. When cool, peel and seed the chiles, then chop them.
- Put the oil in a large, deep pot over medium heat. When hot, add the garlic and onion and cook, stirring occasionally, until golden and softened, about 10 minutes.
- Add the tomatoes and chiles, crushing the tomatoes with the back of a wooden spoon. Season with salt, pepper, and oregano; add the stock and adjust the heat so the mixture simmers gently. Cook for 20 to 30 minutes, crushing the tomatoes from time to time. (At this point, you may let the soup sit for a few hours or refrigerate, covered, for up to a day before reheating and finishing.)
- Stir in the chicken and tortilla chips and simmer for another 3 to 5 minutes. Season to taste with lime juice, sprinkle with salt and pepper, then garnish with any of the optional ingredients if desired and serve with lime wedges.