Rich, hearty chicken tortilla soup recipe warms with gentle heat

Green Coyote Cantina Chicken Tortilla Soup

• 4 tablespoons vegetable oil, divided
• 4 6-inch corn tortillas, cut into 1-inch strips
• 1 yellow or white onion, diced into ¼-inch pieces
• 3 dried pasilla chiles, stems, ribs and seeds removed, chopped into 1-inch pieces
• 1 tablespoon minced garlic
• 3 tablespoons chicken soup base
• 8 cups water
• 1½ pounds Roma tomatoes, cored and diced
• 1 chipotle from a can of chipotles in adobo sauce, plus more if desired
• 1 teaspoon dried Mexican oregano
• ½ teaspoon ground cumin
• 1 pound boneless, skinless chicken breast fillets, trimmed
• ½ cup roasted corn kernels, divided (see note)
• 4 teaspoons Diamond Crystal kosher salt
• ½ teaspoon white pepper
• 1 (15-ounce) can hominy, drained and rinsed
• 1 lime, cut into 4 wedges
• Sliced avocado, shredded Monterey Jack cheese, crema or sour cream, pico de gallo, for serving

1. In a Dutch oven, heat 2 tablespoons oil over medium heat. Working in batches if necessary, add tortilla strips and fry until crisp, about 4 minutes, turning with tongs as needed so strips brown evenly. Use a slotted spoon to move to a paper towel-lined plate. Set aside.
2. Add remaining 2 tablespoons oil to Dutch oven and add onion. Cook over medium heat 3 minutes, stirring frequently.
3. Add pasilla chiles and garlic and continue cooking 1 minute.
4. Add chicken base and stir until thoroughly mixed into vegetables, about 30 seconds.
5. Add water, tomatoes, chipotle, oregano and cumin.
6. Bring mixture to a simmer, then add chicken breasts. Keep mixture simmering to gently poach chicken until it reaches an internal temperature of 165 degrees, about 12 minutes.
7. Use tongs to remove chicken from broth and set aside on a plate until cool to the touch.
8. To the broth in the Dutch oven, add half the fried tortillas, ¼ cup roasted corn kernels, salt and pepper. Simmer 10 minutes.
9. Remove soup from heat and cool 10 minutes. Use an immersion blender to puree soup until completely smooth.
10. Return soup to cooktop over medium-low heat. Add hominy and remaining ¼ cup corn kernels.
11. Using two forks, pull chicken into shreds and add to soup. Let soup simmer 3 minutes.
12. Divide remaining fried tortilla strips between four large soup bowls. Add soup, dividing chicken evenly between bowls.
13. Squeeze a wedge of lime over the soup, then garnish with avocado, shredded Monterey Jack, crema or sour cream, and pico de gallo, as desired.

Serves 4.

Per cup, without garnishes: 171 calories (percent of calories from fat, 37), 11 grams protein, 16 grams carbohydrates, 3 grams total sugars, 3 grams fiber, 7 grams total fat (1 gram saturated), 28 milligrams cholesterol, 839 milligrams sodium.