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
| 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 |
| 45minutes |
Ingredients
- 6 Anaheim peppers
- 3 tbsp canola oil divided
- 8 corn tortillas (6 inches) cut into 1/2-inch strips
- 2 medium onions chopped
- 8 garlic cloves peeled
- 7 cups chicken broth
- 1 can tomato purée (29 oz)
- 2 tbsp minced fresh cilantro
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- 2 Jalapeño peppers seeded and finely chopped, optional
- 1 lb boneless skinless chicken breasts cut into 1/2-inch cubes
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- Dash cayenne pepper
- 1-1/2 cups shredded Cheddar cheese
- 1 medium ripe avocado peeled and chopped
Portions: servings (2-3/4 quarts)
Units:
|
Ingredients
Portions: servings (2-3/4 quarts)
Units:
|
Instructions
- 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.
- Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside.
- 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.
- 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.
- Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven.
- 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.
