When the cold wind whistles through the trees and blankets the ground with a crisp layer of frost, there's nothing quite like the warmth of a comforting bowl of soup to soothe the soul. Today, we're diving into a unique concoction that brings together the earthy flavors of mushrooms, the robust taste of green chiles, and the tender juiciness of chicken in a delectable tortilla soup. Here's how to create a Chicken, Green Chiles, and Mushroom Tortilla Soup that will not only warm your hands but also delight your palate.
Ingredients
Let’s gather our ingredients for this heartwarming soup:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 pound (about 450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 ounces (about 225g) cremini or button mushrooms, sliced
- 2 cups (or more if you like it spicy) of roasted green chiles, diced (you can use canned or fresh roasted chiles)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon dried oregano
- 6 cups chicken broth
- 1 can (15 oz) of fire-roasted tomatoes
- 1 cup frozen corn
- Salt and pepper to taste
- 6 corn tortillas, cut into strips
- Fresh cilantro, lime wedges, avocado slices, shredded cheese, and sour cream for serving
Step-by-Step Preparation
Now that we’ve assembled our ingredients, let’s begin cooking:
1. Cook the Chicken
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, cooking until the onions become translucent and aromatic.
- Introduce the chicken pieces to the pot, browning them on all sides. Once browned, remove the chicken and set it aside.
2. Saute the Mushrooms and Green Chiles
- In the same pot, add the sliced mushrooms and cook until they start to release their moisture.
- Stir in the green chiles, cumin, chili powder, smoked paprika, and oregano. Let the spices toast for a minute to unlock their flavors.
3. Simmer the Soup
- Return the chicken to the pot, along with any accumulated juices.
- Add the chicken broth, fire-roasted tomatoes, and corn. Bring the soup to a gentle boil.
- Reduce heat and simmer for about 20-25 minutes, allowing the flavors to meld together.
4. Prepare the Tortilla Strips
- While the soup simmers, heat a bit of oil in a skillet and fry the tortilla strips until they turn golden and crispy. Set aside on paper towels to drain.
5. Serve
🌶️ Note: Adjust the amount of green chiles to your taste. If you prefer a milder soup, reduce the quantity or use a milder variety.
- Once the soup is ready, adjust the seasoning with salt and pepper.
- Ladle the soup into bowls, topping each with a generous handful of tortilla strips.
- Garnish with cilantro, lime wedges, avocado slices, shredded cheese, and sour cream as desired.
Tips for an Enhanced Tortilla Soup Experience
- For a deeper flavor, consider using homemade chicken stock.
- Roast your own green chiles if fresh chiles are available. This adds a smoky flavor that canned chiles might not offer.
- If you want to make this soup vegetarian, simply omit the chicken and increase the mushrooms or add another hearty vegetable like zucchini.
💡 Note: The tortilla strips are a critical element. They not only add texture but also thicken the soup slightly when they soften. Be sure to fry them just before serving for the best texture.
As we wrap up our culinary journey with this Chicken, Green Chiles, and Mushroom Tortilla Soup, let’s reflect on the beauty of combining simple ingredients into something extraordinary. Each spoonful delivers a burst of flavors, from the smokiness of the chiles to the earthiness of the mushrooms, all beautifully tied together with the comforting presence of chicken. This soup isn’t just a meal; it’s a celebration of flavors, a hug in a bowl on a chilly day. So next time you crave warmth and comfort, remember this recipe. Share it with your family and friends, and watch as it brings people together, fostering a sense of community over a shared bowl of soup.
Can I make this soup ahead of time?
+
Yes, you can make the soup base a day or two ahead. Store it in the fridge, reheat it gently when ready to serve, and add fresh tortilla strips and toppings just before serving to keep them crisp.
How can I make this soup spicier?
+
To increase the heat level, add more green chiles or include some chipotle peppers in adobo sauce for a smoky, spicy kick. You can also adjust the chili powder or add cayenne pepper.
What should I do if the soup is too thick?
+
If the soup thickens more than desired, simply add more chicken broth or water until you reach your preferred consistency. Remember that adding the tortilla strips can thicken the soup further.
Can this soup be frozen?
+
Absolutely. Freeze the soup without the garnishes or tortilla strips. When ready to eat, thaw in the refrigerator overnight, reheat, and add fresh toppings for the best taste and texture.
