Special Tortilla Soup is truly special: there just isn’t another soup quite like it! It’s savory and spicy, loaded with classic Tex-Mex flavors, with tender simmered vegetables and shredded juicy chicken mixed right in. It’s creamy and tangy and cheesy and shines with just a touch of lime brightness, making each sip so, so, so delectable! With homemade tortilla strips to provide a crunch, Special Tortilla Soup will stun you with each spoonful!
Ingredients
For the soup:
- 1 pound chicken thighs, boneless and skinless
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, diced
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 4-6 cloves garlic, minced
- 1 (15-ounce) can fire-roasted tomatoes, not drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can sweet corn, rinsed and drained
- 1 (15-ounce) can mild enchilada sauce
- 1 (15-ounce) can mild diced green chilies
- 1 tablespoon chili powder
- 2 teaspoons granulated chicken bouillon, base or crushed cubes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 1/2 tablespoons cornstarch
- 5 cups low-sodium chicken broth, divided
- 4 ounces block cream cheese, cubed and softened
- 1 1/2 cups sharp cheddar cheese, freshly shredded
- 2 tablespoons lime juice
- 3 tablespoons cilantro, minced
For the homemade tortilla strips:
- 8 (6-inch) corn tortillas
- 1 1/2 tablespoons vegetable oil
- salt, to taste
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Season the chicken with the salt and the pepper.
Step 3 –Heat 2 tablespoons of the oil over medium-high heat in a large Dutch oven or soup pot.
Step 4 –Add the chicken to the hot oil and sear until golden, about 2 minutes per side.
Step 5 –Transfer the chicken to a plate, leaving the drippings in the Dutch oven.
Step 6 –Melt 2 tablespoons of the butter in the chicken drippings over medium-high heat.
Step 7 –Add the chopped onion, the bell pepper, and the poblano pepper to the butter and sauté until the onions are softened, about 5-7 minutes.
Step 8 –Add the garlic to the veggie mixture and sauté until fragrant, about 30 seconds.
Step 9 –Add the seared chicken, the fire-roasted tomatoes, the black beans, the sweet corn, the enchilada sauce, and the diced green chilies to the pot.
Step 10 –Season the soup mixture with the chili powder, the chicken bouillon, the ground cumin, the smoked paprika, the dried oregano, the salt, and the cayenne pepper.
Step 11 –Whisk the cornstarch with 2 1/2 tablespoons of the chicken broth until dissolved.
Step 12 –Add the cornstarch mixture and the remaining chicken broth to the soup mixture.
Step 13 –Partially cover the soup with a lid, leaving a 1-inch gap, and bring to a simmer over high heat.
Step 14 –Reduce the heat to a gentle simmer over medium-low and simmer the soup until the chicken easily shreds, about 15-20 minutes.
Step 15 –While the soup simmers, lightly coat a 21×15-inch baking sheet with cooking spray.
Step 16 –Cut the tortillas into 1/2-inch strips.
Step 17 –Add the tortilla strips to the prepared baking sheet and toss them with the vegetable oil.
Step 18 –Arrange the tortilla strips in a single layer and lightly season them with the salt.
Step 19 –Bake the tortilla strips until lightly golden-brown and crispy, about 12-16 minutes.
Step 20 –Transfer the chicken from the soup and let it rest for 5 minutes before shredding it, using two forks.
Step 21 –Reduce the heat on the stovetop to low and whisk the cream cheese into the soup until melted.
Step 22 –Stir the shredded cheese into the soup until melted.
Step 23 –Stir the lime juice, the cilantro, and the shredded chicken into the soup.
Step 24 –Serve the soup with the tortilla strips.
