Chicken Tortilla Soup
Prep Time:
Cook Time:
Servings:
Ingredients
  • 6 medium tomatillos, husked, rinsed
  • 4 garlic cloves, unpeeled
  • 1 medium yellow onion, chopped
  • 1/2 medium green bell pepper, chopped
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon smoked paprika
  • 1 tablespoon kosher salt, divided
  • 1 twenty-eight ounce can diced tomatoes
  • 3 fourteen ounce cans chicken broth
  • 3 1/2 cup shredded, cooked chicken, shredded
  • 1 cup chobani non-fat plain greek yogurt, for garnish
  • 3 scallions, chopped, for garnish
  • 1 jalapeño, finely chopped, for garnish
  • 1 1/2 cup tortilla chips, for garnish
Directions
  1. Adjust oven rack to upper-middle position and heat broiler to high. In a baking dish broil tomatillos, garlic, onion, bell pepper, cumin, smoked paprika and 1 tablespoon of salt until charred and soft, stirring every 2-3 minutes, about 12 minutes total.
  2. Remove from oven, cool 15 minutes, then peel the garlic and transfer half of the vegetable mixture to a blender.
  3. Add half the tomatoes and half the chicken broth. Purée until smooth, pour into a pot and repeat with remaining vegetables, tomatoes and broth.
  4. Heat over medium-high heat, then reduce heat to medium-low, add chicken, and salt and pepper to taste. Simmer for 20 minutes.
  5. Turn off heat and divide among bowls. Finish with Chobani, scallions, jalapeños and tortilla chips. Serve.