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Chicken Tortilla Soup with Roasted Tomatoes and Anaheims

I woke up this morning to pouring rain and a very cold house.  Now, in my house, there are two ways to heat up the house, either by wood fire, or cooking in the kitchen (on those really cold days, its both!).  So, since I love to cook, I thought I’d take advantage of the cold dreary day outside to make something hot and delicious for my family inside.  Since I have a fridge-full of end of the harvest tomatoes and Anaheim peppers, I decided to make one of my favorite soups today-Chicken Tortilla Soup with Roasted Tomatoes and Anaheim Peppers.

Chicken Tortilla Soup with Roasted Tomatoes and Anaheims.

Now, my house is warm and smells delicious!  Its a win-win situation, for sure.

Chicken Tortilla Soup with Roasted Tomatoes and Anaheims. trailstotable.com

This soup is absolutely wonderful when it is made from homemade chicken stock, but if you are in a pinch for time, feel free to use a good quality store bought stock.  If you have a couple extra hours to spare, I highly encourage you to make the chicken stock from scratch, because it adds another layer of richness and flavor to this soup.  You can find the recipe for homemade chicken stock here.  This a great basic chicken stock that you can use for any recipe, and can be easily stored for later in the fridge or freezer.  The stock recipe calls for one whole chicken, and I usually use half the shredded chicken for this soup, and save the other half to make enchiladas the next day.  So really, it is like to two meals in one (which is a benefit when you are feeding a large family on a budget!).

Chicken Tortilla Soup with Roasted Tomatoes and Anaheims. trailstotable.com

A good tortilla soup must also have good garnishes!  Radishes, cabbage, avocado, lime, cojita cheese (queso fresco would also be a great choice!), cilantro, sour cream, and homemade corn tortilla chips (recipe follows) all make wonderful additions to this soup.

Enjoy!

Chicken Tortilla Soup with Roasted Tomatoes and Anaheims. A delicious tortilla soup with a roasted unique roasted flavor.

Print Recipe
Chicken Tortilla Soup with Roasted Tomatoes and Anaheims
Shredded chicken and homemade tortilla chips in a rich broth flavored with roasted tomatoes, Anaheim peppers, onions, and garlic.
Chicken Tortilla Soup with Roasted Tomatoes and Anaheims. A delicious tortilla soup with a roasted unique roasted flavor.
Course soup
Cuisine Mexican
Prep Time 25 minutes
Servings
people
Ingredients
Course soup
Cuisine Mexican
Prep Time 25 minutes
Servings
people
Ingredients
Chicken Tortilla Soup with Roasted Tomatoes and Anaheims. A delicious tortilla soup with a roasted unique roasted flavor.
Instructions
  1. Heat a cast iron pan on high. When hot, add tomatoes, onions, garlic, and Anaheim peppers (if they don't all fit in the pan, you may need to work in batches). When the vegetables begin to char and smoke (and the garlic skins begin to turn brown), turn and blacken all sides, until the peels are fully charred and cracking.
    Chicken Tortilla Soup with Roasted Tomatoes and Anaheims. A delicious tortilla soup with a roasted unique roasted flavor.
  2. Transfer the blackened Anaheim peppers into a plastic zip lock bag to sweat. Seal, and set aside. Place the charred tomatoes, onions, and garlic (peel first, and discard skins) into a food processor, and process them on low until a nice sauce forms (it is ok to leave some chunks).
  3. Turn the cast iron pan back on to medium heat, and drizzle in some olive oil. Add the tomato, onion, and garlic puree. Boil for 2 minutes, then lower the heat, and simmer for 5 minutes, stirring constantly. Add the tomato puree to a stock pot, and pour in the chicken broth. Bring to a boil, then drop the heat to low, and simmer, uncovered, for 15 minutes.
  4. Remove the Anaheim peppers from the plastic bag, and slip off the skins. Slice the peppers lengthwise and remove stem and seeds. Roughly chop.
  5. Add chopped Anaheim peppers and shredded chicken to the simmering broth.
  6. As soon as the chicken is heated through, ladle the soup into bowls. Serve with tortilla chips (to make homemade chips, follow the recipe below), and garnish with radishes, cabbage, avocado, lime, cojita or queso fresco cheese, and cilantro.
  7. To make homemade corn tortilla chips: Slice about 8-10 corn tortillas into strips. Drizzle cooking oil into a cast iron skillet, and heat on medium high heat. When hot, add the tortilla strips, cooking in batches so there is only a single layer at a time. Cook about 3 minutes on each side. Transfer to a paper towel lined plate, and lightly sprinkle with salt.
Recipe Notes

*To make homemade chicken stock, get the recipe here.

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2 thoughts on “Chicken Tortilla Soup with Roasted Tomatoes and Anaheims”

  • I need more soup in my life, since we have been having a cold streak. My husband is from New Mexico and would LOVE this soup. He says there is no point in having chili peppers unless you are going to roast them. Do you think this soup would freeze well?? (Leaving toppings until the night you eat it, of course.)

    • Ha, I love that! I think your husband is right.:) I have never frozen this soup (my family is so big, so we rarely have leftovers anymore!), but I think it would freeze well, minus the toppings, like you said.

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