How to Make Chicken Tortilla Soup | Hilah Cooking

By Hilah Cooking · 60 min

Ingredients

Instructions

1. Toast the guajillo chile over a flame or in a dry skillet for a few seconds. (An ancho chile or 1 teaspoon of chile powder can replace it.)
2. Blend the tomato, onion, garlic, dried oregano, dried thyme, toasted chile and a little water (about 1/2 cup) until smooth.
3. Heat the 1/2 teaspoon of oil in a large stockpot over medium heat, add the tomato paste and cook about 5 minutes, until it turns a darker red.
4. Add the chicken stock, salt, shredded chicken, and the carrots, celery, zucchini and poblano pepper.
5. Cover and bring to a boil, then lower the heat and simmer 20 minutes until the vegetables are tender.
6. Add a handful of tortilla strips and simmer 1 more minute to thicken the soup.
7. Stir in the cilantro and serve with the garnishes of your choice.

Summarized from Hilah Cooking's video. Watch it for the details.

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GarlicOnionTomatoCarrotChickenTortillaZucchiniPoblano chili