This is another family favorite, originally from Cooking Light, but I tried to deepen the flavor by roasting the vegetables and puréeing them instead of using canned tomato soup as the original recipe calls for. I think the results are pretty good, but I may still tweak it some in the future. I am posting my “new” recipe as well as a link to the original.
Chicken Tortilla Soup with Roasted Vegetables
Original is a fairly easy to throw in a pot and cook for an hour soup that is a whole meal. Really tasty and a family favorite for years. New version has the same basic recipe but an additional step is taken to roast the vegetables under the broiler to give the soup added depth and eliminate the use of canned tomato soup.
- olive oil
- 3 pounds of fresh tomatoes, quartered (or 28 oz can of fire-roasted tomatoes)
- 1 small sweet onion, quartered
- 1 Anaheim chile pepper,cut in half and de-seeded
- 1 Poblano chile pepper, cut in half and de-seeded
- 1 red bell pepper, cut in quarters and de-seeded
- 4 cloves of garlic, peeled and cut in half
- 1 dried chipotle chile, de-seeded
- 1 quart of low-sodium chicken broth
- 1/4 cup dry white wine
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon dry oregano
- 1/4 teaspoon fresh ground black pepper
- 1 ear of corn, husk on
- 2 cups of shredded cooked chicken breast (I just buy some cooked “perfectly plain chicken” from whole foods to save a little time)
- sliced lime wedges
- 1/4 cup chopped cilantro
- shredded cheddar cheese
- tortilla chips
- Pre-heat oven to broil.
- place tomatoes on a baking sheet, skin side up and roast until skins start to blacken, approximately 10 minutes. Keep an eye on them, broil cooks quickly. When finished cooking set aside to cool and peel off the blackened skins.
- Place fresh peppers skin side up, onions chunks separated, and garlic, on the lightly greased baking sheet and roast until skins start to blacken. Set aside and cool slightly then peel off the blackened skins.
- Cook the corn in the microwave, then peel cob and shuck the corn. Set aside.
- Purée the majority of the tomatoes, peppers and onions and all of the garlic. Coarsely chop the remaining roasted vegetables and set aside.
- Heat a large dutch oven or large pot to medium high. Add the puréed vegetables, chicken broth, wine, chili powder, cumin, salt, oregano and black pepper to the pot. Bring to a boil, then turn down to simmer. Add the chopped vegetables, corn, dry chipotle pepper and shredded chicken. Mix and let simmer for 1 hour, stirring occasionally.
- Remove the dried chipotle pepper. Add chopped cilantro. Serve in bowls with crushed tortilla chips and a little shredded cheddar. Enjoy!