Chicken Tortilla Soup with Charred Corn and Fire-Roasted Tomatoes Recipe

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Cook Time: 30 minutes

Ingredients

This recipe yields 6 servings. Adjust the quantities as needed; cooking times and steps remain the same.

• 2 ears fresh corn, husks and silks removed
• 4 corn tortillas, cut into 1/2-inch strips (or more to taste)
• Cooking spray
• 1 teaspoon olive oil
• 1 cup chopped green bell pepper
• 1/2 cup chopped onions
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 tablespoon minced garlic
• 4 cups chicken broth
• 1 (14.5 oz) can fire-roasted tomatoes, undrained
• 1 (4 oz) can chopped green chiles, undrained
• 2 cups chopped cooked chicken
• 1 chipotle pepper from a can of chipotle chiles in adobo sauce
• 1 small zucchini, chopped
• 2 ounces Cotija cheese, shredded
• Cilantro sprigs, for garnish (optional)
• Lime wedges, for garnish (optional)

Directions

1. Gather all ingredients and preheat your ovens broiler, placing the rack about 3 inches from the heat source.
2. Place the corn directly on the oven rack and broil, turning every 3-4 minutes until some kernels develop a deep golden brown. Remove to cool.
3. Arrange tortilla strips on a baking sheet in a single layer, lightly spray with cooking spray, and toast in the oven at 400F (200C) for 10-15 minutes until crisp. Let cool.
4. Use a serrated knife to remove the kernels from the corn cobs. Reserve the kernels and discard the cobs.
5. In a 4-quart saucepan, heat olive oil over medium heat. Add bell pepper and onions, cooking until translucent, about 4-5 minutes.
6. Stir in cumin, chili powder, smoked paprika, and coriander, cooking for 1 minute. Add garlic and cook for 30 seconds until fragrant.
7. Pour in the chicken broth, stir in tomatoes with their liquid, green chiles, and cooked chicken.
8. Mince the chipotle pepper and add it to the pot. Freeze any remaining chiles and adobo sauce for later use.
9. Add zucchini and corn kernels, bring to a boil, then reduce heat and simmer uncovered for 5 minutes. Simmer longer if softer vegetables are desired.
10. Serve warm, garnished with toasted tortilla strips, shredded Cotija cheese, cilantro sprigs, and lime wedges.

Nutrition Facts (per serving)

• Calories: 257
• Total Fat: 11g (14%)
• Saturated Fat: 4g (18%)
• Cholesterol: 53mg (18%)
• Sodium: 514mg (22%)
• Total Carbohydrate: 25g (9%)
• Dietary Fiber: 5g (18%)
• Total Sugars: 7g
• Protein: 17g (34%)
• Vitamin C: 78mg (87%)
• Calcium: 146mg (11%)
• Iron: 3mg (14%)
• Potassium: 595mg (13%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Chicken Tortilla Soup with Charred Corn and Fire-Roasted Tomatoes

Chicken Tortilla Soup is a beloved dish deeply rooted in Mexican culinary tradition. Its origins can be traced back to the central regions of Mexico, where local cooks combined simple ingredients like chicken, fresh vegetables, and tortillas to create a hearty, flavorful meal. Historically, the soup was a practical way to use leftover tortillas and vegetables, stretching small amounts of meat into a satisfying dish for families. Over time, the addition of roasted tomatoes, chiles, and spices transformed it into a signature comfort food, celebrated for both its depth of flavor and its warmth.

Regional Characteristics

Regional variations of Chicken Tortilla Soup reflect the diversity of Mexican cuisine. In the northern states, the soup tends to be heartier and spicier, often including chipotle peppers and roasted corn for smoky undertones. Central Mexico versions emphasize a balance of fresh vegetables and a light broth, sometimes thickened slightly with blended tortillas. In southern regions, the soup might include additional chilies and local herbs, creating a more aromatic and robust flavor profile. These regional differences highlight the adaptability of the dish to local ingredients and taste preferences.

What Sets It Apart from Similar Dishes

While Chicken Tortilla Soup shares similarities with other Mexican soups like Pozole or Sopa de Pollo, it stands out for its combination of crispy tortilla strips, charred corn, and fire-roasted tomatoes. Unlike Pozole, which features hominy and a heavier broth, tortilla soup is lighter yet intensely flavorful due to the careful roasting of ingredients. The addition of chipotle peppers in adobo sauce gives it a subtle smokiness, and the garnishesCotija cheese, fresh cilantro, and limeprovide bright, contrasting notes that elevate the soup beyond typical chicken soups.

Where Youll Typically Find It

Chicken Tortilla Soup is a staple in Mexican restaurants and is increasingly popular in Tex-Mex and Southwestern cuisine across the United States. It is commonly served as a starter in formal meals, a hearty lunch, or a comforting dinner. Street food vendors in Mexico also offer simpler versions, where fresh tortillas are fried and added just before serving, creating a crunchy texture that complements the savory broth. The soups versatility makes it a popular choice in both home kitchens and upscale dining establishments.

Interesting Facts

• The use of charred corn and fire-roasted tomatoes enhances the soups natural sweetness and introduces a smoky flavor that is characteristic of traditional Mexican cooking.
• Toasted tortilla strips were originally used as a cost-effective way to add texture and body to the soup, a practice that has now become a signature element.
• Chipotle peppers in adobo sauce are a relatively modern addition, reflecting the fusion of indigenous Mexican flavors with contemporary tastes.
• Garnishing with Cotija cheese adds a salty richness, while a squeeze of lime brightens the flavors, demonstrating the Mexican culinary principle of balancing taste and texture.
• The soup has inspired countless variations worldwide, including vegetarian versions and spicy adaptations that cater to global palates.

FAQ about Chicken Tortilla Soup with Charred Corn and Fire-Roasted Tomatoes Recipe