Santa Fe spices are colorful and warming - exactly what this Chicken Tortilla Soup calls for!
I was never a soup person until I started making Chicken Tortilla Soup. I’m a fan of the creamy, pureed kind with bright and hearty toppings like sour cream and jalepeno, but for something quick, easy, and lighter, I’m all for this Santa Fe Spiced Chicken Tortilla Soup.
This tortilla soup uses New Mexican Flavors and pantry staples (lime, tomatoes, mirepoix) for a toasty, comforting bowl that’s spiced and textured. I love to top mine with avocado, queso fresco, lime and cilantro, and serve alongside tortilla chips (homemade in canola oil with sea salt really is the best.)
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If you make this Sante Fe Spiced Chicken Tortilla Soup, tag @cleaneatsfactory on Instagram!
Santa Fe Spiced Chicken Tortilla Soup (30 Min!)
Ingredients
- 2 cups mirepoix (for homemade, use 1/2 cup finely chopped celery, 1/2 cup finely chopped carrot, and 1 cup finely diced onion)
- 1 lime
- 1 can of fire-roasted diced tomatoes
- 1 1/2 cups vegetable stock
- 1 cup water
- 1 tbsp ground cumin
- 1/2 tbsp Mexican oregano, dried
- 1/2 tbsp Ancho Chile Powder
- 1/2 tbsp granulated garlic
- 4-6 boneless, skinless chicken thighs
- Salt & pepper to taste
- Toppings: queso fresco, avocado, cilantro, lime, tortilla chips
Instructions
- Heat a large pot over medium heat. Add a drizzle of oil and saute the mirepoix until soft and translucent, 2-5 minutes.
- Season to taste with salt & pepper and add the remaining spices. Saute until fragrant, 30 seconds.
- Add the water, stock, fire-roasted diced tomatoes, and chicken. Make sure the chicken is covered completely in liquid and bring to a boil. Once boiling, lower to a gentle simmer and cook, stirring occasionally, for 10-15 minutes, until chicken is poached.
- Meanwhile, prepare your garnishes: chop cilantro, cut lime into wedges, crumble queso fresco, and slie avocado.
- Once the chicken is cooked, shred it into bite-size pieces using two forks. I use the beater attachment on my KitchenAid and set the mixer to low to shred it quickly.
- Add the shredded chicken back into the soup and drizzle over a wedge of lime. Serve with remaining garnishes and tortilla chips while warm.