This is a mild version of chicken tortilla soup because my family can’t stand the heat all that much. If you prefer the heat, by all means, add 2-3 tablespoons mined canned chipotle chile in adobo sauce into the chicken broth before pureeing.
I only puree half the broth mixture because I like the soup a little chunky. I also do not think that this soup need any sour cream or cheese, but it is your choice whether to keep it traditional.
Now you go and have a wonderful weekend.
- 4 pounds chicken thigh
- 2 medium yellow onion, peeled and chopped
- 2-3 tablespoons olive oil
- salt and pepper and fresh squeezed lime juice
- 2 garlic cloves, chopped
- 1/2 tablespoons dried oregano
- 12 oz. salsa verde
- 14 oz. diced tomatoes
- 32 oz. low-sodium chicken broth
- 1 tablespoon tomato paste
- 8 oz. olive tapenade
- 1 sweet corn, cooked
- 14 oz. bruschetta sauce
- 1/2 medium red onion, minced
- 3 avocados, pitted, peeled, and cut into 1/2-inch pieces
- 1 jalapeno, stemmed, seeded, and minced (option)
- Lime wedges (option) (for serving)
- Sour cream (option) (for serving)
- Monterey Jack cheese (option) (for serving)
- 4-6 oz. corn tortillas chip (or 1 package) (for serving)
Preheat the oven to 350 ํF. Sprinkle chicken thigh with salt & pepper on both sides, and bake for 15 minutes. The chicken will be slightly underdone. Remove the chicken and set aside until cool enough to handle. Shred the chicken into bite-sized pieces
In the dutch oven over medium-high heat, add olive oil, yellow onion, salt & pepper, and cook until turning translucent. Add garlic, dried oregano, salsa verde, diced tomatoes, chicken broth, tomato paste, corn and 4 oz. of olive tapenade. Cook for 5-10 minutes and then puree half in the food processor.
Pour puree broth mixture back to the dutch oven and reduce to medium-low heat. Return shredded chicken back to the dutch oven, cover and cook for 30 minutes. Shredded chicken will absorb the broth mixture and cook through at this point.
Stir in bruschetta sauce, taste, and adjust seasoning (salt, pepper, lemon juice) to your liking.
In a separate bowl, mix avocado, 4 oz of olive tapenade, red onion, salt, pepper and fresh squeezed lime juice together. Taste and adjust seasoning to your liking.
Divide the soup among bowls, and top with tortilla chip, avocado mixture, and jalapeno (if using). Serve with the lime wedges, sour cream & monterey Jack cheese (if needed).
Reference: this recipe is inspired by The America’s Test Kitchen Healthy family cookbook.