Chicken Tortilla Soup
Yield: 8 servings
Total Time: 2hr 45m
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Ingredients
For the chicken
- ~560g (~1 lb. 3.75 oz.) boneless, skinless chicken thighs, shredded
- sunflower oil, for drizzling
- kosher salt, to taste
- ground pepper, to taste
For the seasoning
- 1 tbsp granulated sugar
- 1 tbsp ancho chili powder
- 1 ½ tsp cumin powder
- 1 ½ tsp smoked paprika
- 1 tsp oregano
- ½ tsp garlic powder
- ½ tsp onion powder
For serving
- medium cheddar, freshly grated
- sour cream
- tortilla chips, crushed
For the soup
- 4 tbsp unsalted butter, diced, cold
- 345g (~2 ⅓ cups) white onion, diced
- 169g (~1 ⅔ cups) celery, sliced
- 17g (~5-6 cloves) garlic, finely chopped
- 1 lime, zested and juiced
- 566g (~2 ⅓ cups) Rotel fire-roasted diced tomatoes and green chilies, with juice
- 448g (~2 ½ cups) great northern beans, drained and rinsed
- 171g (~1 cup) frozen corn
- 1 tbsp tomato paste
- 250mL (~1 cup) Merlot
- 175mL (~¾ cup) Mild Picante Sauce
- 2,000mL (~8 ⅓ cups) lower sodium chicken broth
- 300mL (~1 ¼ cups) water
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- 1 tbsp ponzu sauce
- 1 tbsp Worcestershire sauce
- salt, to taste
- ground black pepper, to taste
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Prepare the chicken
Step 1: Season the chicken thighs with kosher salt and pepper, to taste. Let rest at room temperature for 1 hr.
Prepare the soup
Step 1: While the chicken rests, gather all of the soup and seasoning ingredients.
Step 2: Dice the butter and set on a plate in the fridge until later.
Step 3: In a small cup combine granulated sugar, ancho chili powder, cumin, paprika, garlic powder, onion powder, and oregano. Stir to combine and set aside.
Step 4: Peel, dice, and weigh the onion.
Step 5: Slice and weigh the celery. Set aside.
Step 6: Peel, finely chop, and weigh the garlic. Set aside.
Step 7: Zest the lime until you have 1 tsp zest, then juice the lime until you have 1 tbsp juice. Set aside.
Step 8: Drain and rinse the great northern beans.
Step 9: Pat dry the chicken and preheat a large stockpot with a drizzle of sunflower oil over medium heat for 4 mins.
Step 10: Add the chicken thighs to the stockpot.
Step 11: Cook the chicken thighs until browned, about 10-12 mins, flipping every 2 mins.
Step 12: Set the chicken aside.
Step 13: Add the onions and celery to the stock pot.
Step 14: Cook, stirring occasionally, until softened and browned. About 10-12 mins.
Step 15: Add the garlic and cook, stirring frequently, until fragrant. About 1-2 mins.
Step 16: Add the tomato paste.
Step 17: Cook, stirring frequently, until combined. About 2 mins.
Step 18: Add the wine.
Step 19: Bring to a simmer.
Step 20: Cook, stirring to release the fond from the bottom of the stock pot, until mostly evaporated. About 3-4 mins. Take off heat.
Step 21: Weigh the corn.
Step 22: Add the chicken thighs (with resting juices), diced tomatoes (with juice), great northern beans, corn, picante sauce, chicken broth, water, Better Than Bouillon Roasted Chicken Base, ponzu, Worcestershire, and seasoning cup to the stock pot. Stir to combine.
Step 23: Set stockpot on medium-high heat and bring to a simmer, stirring occasionally.
Step 24: Reduce heat to low, cover.
Step 25: Cook for 30 mins.
Step 26: Remove the chicken thighs and shred.
Step 27: Return the shredded chicken to the stock pot and stir to combine.
Step 28: Bring to a simmer over medium heat.
Continue cooking, uncovered, for 15 mins. Take off heat.
Stir in the cold butter until fully incorporated.
Let rest 10 mins.