Anaheim Chicken Tortilla Soup Recipe

Anaheim Chicken Tortilla Soup Recipe
Anaheim Chicken Tortilla Soup Recipe photo by Taste of Home
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Anaheim Chicken Tortilla Soup Recipe

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Put a little spice in your menu. Anaheim peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. —Johnna Johnson, Scottsdale, Arizona
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 45 min.

Ingredients

  • 6 Anaheim peppers
  • 3 tablespoons canola oil, divided
  • 8 corn tortillas (6 inches), cut into 1/2-inch strips
  • 2 medium onions, chopped
  • 8 garlic cloves, peeled
  • 7 cups chicken broth
  • 1 can (29 ounces) tomato puree
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 2 jalapeno peppers, seeded and finely chopped, optional
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 1-1/2 cups shredded cheddar cheese
  • 1 medium ripe avocado, peeled and chopped

Directions

Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside.
In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels.
In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes.
Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven.
In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips. Yield: 10 servings (2-3/4 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Anaheim Chicken Tortilla Soup in Taste of Home Christmas Annual Annual 2016, p28

Nutritional Facts

1 serving: 290 calories, 14g fat (5g saturated fat), 47mg cholesterol, 991mg sodium, 24g carbohydrate (5g sugars, 5g fiber), 18g protein.

  • 6 Anaheim peppers
  • 3 tablespoons canola oil, divided
  • 8 corn tortillas (6 inches), cut into 1/2-inch strips
  • 2 medium onions, chopped
  • 8 garlic cloves, peeled
  • 7 cups chicken broth
  • 1 can (29 ounces) tomato puree
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 2 jalapeno peppers, seeded and finely chopped, optional
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 1-1/2 cups shredded cheddar cheese
  • 1 medium ripe avocado, peeled and chopped
  1. Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside.
  3. In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels.
  4. In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes.
  5. Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven.
  6. In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips. Yield: 10 servings (2-3/4 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Anaheim Chicken Tortilla Soup in Taste of Home Christmas Annual Annual 2016, p28

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