Anaheim Chicken Tortilla Soup

“Put a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavoured tortilla soup.” —Johnna Johnson, Scottsdale, Arizona

Anaheim Chicken Tortilla SoupPhoto: Taste of Home
Servings Prep Time Cook Time
2servings (2-3/4 quarts) 30minutes + standing 45minutes
Servings Prep Time
2servings (2-3/4 quarts) 30minutes + standing
Cook Time
Portions: servings (2-3/4 quarts)
Portions: servings (2-3/4 quarts)
  1. Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside.
  3. In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels.
  4. In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes.
  5. Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven.
  6. In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.
Recipe Notes

Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts
1 serving: 290 calories, 14g fat (5g saturated fat), 47mg cholesterol, 991mg sodium, 24g carbohydrate (5g sugars, 5g fibre), 18g protein.