Chiapas Chicken Tortilla Soup

Jun 03, 2023June 3, 20230 12
Authentic Chiapas Chicken Tortilla Soup Recipe
in Soup

Prep

20 min

Cook

70 min

Ready In

90 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb chicken thigh
1 small yellow onion , chopped
4 garlic cloves , peeled
2 jalapeno peppers , 1 halved and seeded , 1 seeded and minced
1 bunch fresh cilantro , stems reserved , leaves chopped
1 celery rib , chopped
1 carrot , peeled and chopped
6 cups water
2 tablespoons olive oil
1 large yellow onion , minced ( about 2 cups )
3 tablespoons minced garlic
6 corn tortillas , torn into 1 inch pieces
1 tablespoon chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano leaves
2 1/2 cups seeded and chopped fresh tomatoes or 2 1/2 cups canned tomatoes
1 lime , juice of
2 teaspoons salt

Nutrision Information

Servings Per Recipe
6
Calories
312
Sugar
5g
Fat
11g
Chiapas Chicken Tortilla Soup is a hearty and flavorful dish that hails from the southern Mexican state of Chiapas. This soup is made with a variety of ingredients, including chicken, vegetables, spices, and corn tortillas, and it's often served with garnishes like chopped cilantro, avocado, and lime wedges. This soup is a great way to warm up on a chilly day, and it's also a perfect meal to enjoy as leftovers throughout the week. Whether you're a fan of Mexican cuisine or simply looking for a comforting and nutritious soup recipe, Chiapas Chicken Tortilla Soup is a must-try.

Instructions

1.Rinse and pat dry the chicken thighs, then place them in a large pot along with the yellow onion, garlic cloves, 1 jalapeno pepper (halved and seeded), cilantro stems, celery rib, and chopped carrot. Add 6 cups of water and bring to a boil over high heat, then reduce the heat to low and let simmer for 25-30 minutes, or until the chicken is fully cooked.
2.Remove the chicken from the pot and shred it with two forks, then set it aside.
3.In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add the minced yellow onion, minced garlic, and minced jalapeno pepper, and cook until softened, about 5 minutes.
4.Add the torn corn tortillas to the pot and cook for another 5 minutes, until they start to break down and form a paste with the onions and garlic.
5.Add the chili powder, ground cumin, and dried oregano to the pot, and cook for another 2 minutes, stirring constantly to combine well.
6.Pour the chicken broth over the tortilla mixture, then add the chopped tomatoes and lime juice. Bring to a simmer over medium-high heat, then reduce the heat to low and let simmer for 15-20 minutes to let the flavors meld together.
7.Stir in the shredded chicken and chopped cilantro leaves, and season with salt to taste. Serve hot with additional lime wedges, chopped cilantro, and tortilla chips, if desired.

PROS

This soup is packed with protein and fiber from the chicken and vegetables, and it’s also gluten-free if you use corn tortillas.
It’s also very flavorful, with a complex blend of spices and a bright kick of lime juice.

CONS

This soup does take a bit of time to make, as you have to cook the chicken and vegetables separately before combining them.
It also requires some chopping and prep work, so it’s not the easiest soup to make if you’re short on time.

HEALTH & BENEFITS

This soup is a great source of lean protein, fiber, and vitamin C from the chicken and vegetables. It’s also low in fat and calories if you use chicken breast and skim off any excess fat from the broth. The combination of spices and herbs used in this recipe, such as cumin and oregano, have been linked to anti-inflammatory and antioxidant effects as well.

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