Chicken Tortilla Soup with Tomato-Poblano Broth
Lime, Cotija Cheese & Cilantro Garnish
Cooking time
30 minutes
Servings
4
Calories
420 /serving
This tortilla soup is the total package. The contrast of crackling corn-flour strips and tender shredded chicken thighs will keep everyone coming back for more. You’ll make a deep, dark and hearty broth of tomatoes and poblano pepper in the fond left over from searing the chicken, adding our custom mix of vibrant spices. You’ll slice the tortillas and bake them until they crisp up. Then put it all together with lime, cilantro and crumbles of salty Mexican-style cheese. ¡Todo bien!
We will send you:
- 6 Chicken thighs
- 1 Bunch of cilantro
- 1 Lime
- 3 Tomatoes
- 1 Onion (or shallot)
- 1 Poblano pepper
- 90ml Tomato paste
- 24g Chicken demi-glace
- 50g Cotija cheese (contains lipase)
- 10 Corn tortillas
- 28.5g Sierra Madre spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander, black pepper, cumin, onion, oregano, lime oil, dehydrated carrots, red bell pepper, chives, spices, mustard, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Large high-sided pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
4 g
Sodium
1360 mg
Total Carb
45 g
Sugars
6 g
Protein
36 g
Fibre
8 g
Preparation
Cook & shred the chicken
In a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a shallow bowl, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before using two forks to shred apart.
Mise en place
Meanwhile, preheat the oven to 400°F. Small-dice the tomatoes. Core and small-dice the poblano. Cut the lime into 6 wedges. Halve, peel and mince the onion. Roughly chop the cilantro leaves and stems, keeping them separate. Halve the tortillas; slice crosswise into ¼ inch strips.
Start the soup
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the onion and poblano, 3 to 4 min., until softened. Add the cilantro stems and sauté, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the tomatoes, demi-glace, 6 cups water and the spices. Cook, scraping up any browned bits from the bottom of the pan, 8 to 10 min., until the flavours have combined.
Make the crispy tortilla strips
Meanwhile, on a lined sheet pan (use two sheet pans if necessary), toss the tortilla strips with a generous drizzle of oil and S&P. Bake, 6 to 8 min., until golden brown and crispy. Set aside to cool.
Finish the soup & serve
To the pan of soup, add the chicken and juice of 2 lime wedges. Cook, stirring frequently, 2 to 3 min., until warmed through. Divide the soup between your bowls. Garnish with the juice from the remaining lime wedges, the crispy tortilla strips, cheese and cilantro leaves. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
