A Lighter Way to Enjoy Chicken Tortilla Soup
Love traditional chicken tortilla soup? Hey, who doesn’t! But, if you’re looking to spice up dinner without overindulging, you might be interested in checking out this lightened-up chicken tortilla soup recipe from Copita’s head chef Gonzalo Rivera, coming our way via our affiliate buds at Grokker!
Now, you can just check out the recipe in the widget below and I’m sure your soup will be tan deliciosa. But, the video provides a few extra tips and insights that, honestly? You really don’t want to miss.
One note — this recipe is a bit time intensive as you want to let the flavors simmer and meld for a couple of hours, so be sure to plan accordingly! It’ll be worth it. Honesto.
Chicken Tortilla Soup
Chicken Tortilla Soup
Author: Copita's Gonzalo Rivera
Recipe type: Soup
Cuisine: Mexican
Serves: 4 servings
You'll love this lighter take on a traditional Mexican favorite!
Ingredients
- Broth:
- 1 pound chicken bones, roasted
- 1 celery, stick
- 1 onion, quartered
- 1 carrot, peeled and cut into chunks
- 2 guajillo chiles, with seeds, torn into pieces
- 1 ancho chiles, toasted and de seeded
- 3 cloves garlic, chopped
- 3 plum tomatoes, diced
- 3 epazote leaves
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ½ serrano
- Vegetables:
- Carrots, medium dice
- Chayotes (pear squash), medium
- Baby multicolored potatoes, cut in half
- Zucchini, small dice
- Garnish:
- 4 corn tortillas, cut into ½ inch strips and fried until golden and crispy and seasoned with salt (*optional:* tortilla chips)
- 2 diced avocados
- Grated cotija cheese
- Cilantro sprigs
Instructions
- Place all of the ingredients in a pot except the chile guajillo and chile ancho and cover with water by 2 to 3 inches-inches.
- Bring to a boil, then turn down the heat and bring to a slow simmer for 3 hours.
- Using a ladle skim the excess fat off the top of the soup.
- Strain and discard the bones and vegetables. Season with salt.
- In a small pot add 1 cup of water add the chiles and bring to a boil.
- Turn the heat off and let rest for 5 minutes.
- Add the chiles and the water to a blender and blend for 30 seconds.
- Add the chile puree to the soup 1 hour into the cooking process.
- Add the carrots and potatoes to the soup and cook for about 5-8 minutes on medium high heat. Then add the chayote and cook until almost tender about 3 minutes.
- Add the zucchini and the chicken and cook for another 3 minutes.
- To serve, ladle the soup into a bowl and garnish with tortilla strips, avocado, cotija cheese and cilantro.
Got any traditional Mexican meals you’d like to lighten up? I love using some butternut squash in cheesy dishes — it gives lots of consistency without all the calories. —Kristen