Chicken and Squash Tortilla Soup
Chicken and Squash Tortilla Soup is one of our favorite fall dinners. I start this easy soup by making a spicy chipotle chicken broth. Then, I fill the soup pot with sweet corn and butternut squash. Finally, I top the soup with crispy fried corn tortillas, sliced avocado, sour cream, and cheddar cheese. We like this soup for several reasons. First of all, I like that I can make this whole soup in just about an hour. And for most of that time the soup is just simmering unattended. Secondly, I can make this soup up to two days ahead of time. Then, I just fry the tortillas right before serving the soup. Finally, we all love the spicy comforting broth and fresh veggies in this soup.
The Equipment I Used
- A Food Processor- Use this to chop the vegetables for the soup. If you don’t have a food processor, just mince all the veggies finely.
The Ingredients Needed for Chicken and Squash Tortilla Soup
- Chicken Thighs- I used boneless, skinless chicken thighs. You can also use boneless breasts. But the chicken won’t be as tender. Also, you will need to simmer the soup for about twenty minutes less. I always use Bell and Evans chicken because I find it to be the most tender.
- Onions and Garlic- If you don’t like these, just leave them out.
- Chipotles in Adobo Sauce- You can find this in the Hispanic section of your market in cans. You can freeze the rest of the can, and then slice off pieces as you need them.
- Chicken Stock- I always use my homemade stock. The recipe is below.
How I Made my Soup
- First, I made the soup.
- Then, I fried the corn tortillas.
- Finally, I topped the soup with all the toppings.
Chicken and Squash Tortilla Soup
A spicy soup filled with tender chicken, plum tomatoes, butternut squash, corn, and cilantro. The soup is topped with cheddar cheese, crispy corn tortilla strips, avocado and sour cream.
Equipment
- Food processor
Ingredients
- 4 boneless, skinless chicken thighs
- ¼ tsp. each kosher salt, black pepper, and garlic powder
- 2 tbsp. extra virgin olive oil
- 1½ cups cilantro
- 1 cup chopped onions
- 2 tbsp. chopped garlic
- 4 plum tomatoes, chopped
- 2 tbsp. chipotles in adobo sauce
- 2 tbsp. tomato paste
- 3 cups chicken stock
- 1 cup corn, fresh or frozen
- 2 cups peeled butternut squash, cut in half inch cubes
- 2 tbsp. lime juice
- 6 corn tortillas, sliced in half inch slices
- 1 cup vegetable oil
For the Soup Toppings:
- 1 sliced avocado
- ½ cup sour cream
- 1 cup cheddar cheese, grated
Instructions
- Begin by making the chicken: Season the chicken thighs with the garlic powder, pepper, and salt. Lightly brown them in the olive oil in a Dutch oven, on medium heat. Cook a couple of thighs at a time on both sides, removing them to a plate when they're brown.
- As the chicken browns, in a food processor, combine the cilantro, tomatoes, onions, garlic, tomato paste, and chipotles. When all the chicken is brown, put it back into the pot along with the tomato mixture. Add the chicken stock, cover the pot and simmer for fifty minutes. After 35 minutes add the squash.
- Meanwhile, heat a quarter inch of oil in a eight inch skillet on high heat. When the oil is so hot that a small piece of tortilla immediately crisps up, the oil is perfectly hot. Fry the tortilla strips in a few batches, draining them on paper towels.
- After the soup has simmered for fifty minutes, add the corn and simmer for five minutes. Add the lime juice, and more salt if you think it needs it.
- Top each bowl of soup with the tortilla chips and all the toppings.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
