Roasted Corn Chicken Tortilla Soup 🥣

Overview:

This Roasted Corn Chicken Tortilla Soup recipe is a delightful culinary journey inspired by the flavors of the Southwestern U.S. 🌵 It’s perfect for a cozy lunch or a hearty snack, offering a tantalizing blend of tender chicken, sweet corn, aromatic spices, and zesty lime. 🍲🌽 Let’s dive into the kitchen and whip up this flavorful dish!

Ingredients:

Here’s what you’ll need:

1 onion, finely chopped
1 garlic cloves, minced
8 ears of corn, roasted and kernels removed
1 teaspoon paprika
1 teaspoon cumin
2 red chilies, chopped (adjust according to your spice preference)
Fresh ground pepper, to taste
1 whole chicken
2 corn tortillas, cut into strips and toasted
4 tomatoes, diced
4 cups chicken broth
Juice of 2 limes
2 tablespoons cilantro, chopped
Salt, to taste
Optional garnishes: diced avocado, diced tomato, shredded cheddar cheese

Instructions:

Prep Time	Cook Time	Total Time
25 minutes	1 hour 15 minutes	1 hour 40 minutes

Preheat and Prepare:
- Preheat your oven to 400°F (200°C). 🌡️
- Place the ears of corn on a baking sheet and roast in the preheated oven, turning occasionally, until they start to brown, about 10 minutes. Once done, remove from the oven and let them cool slightly. Then, carefully cut the kernels off the cobs and set them aside.
Sauté Aromatics:
- In a large pot, heat some oil over medium-high heat. Add the chopped onion and cook until translucent, about 3 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Infuse Flavor:
- Sprinkle in the paprika, cumin, chopped red chilies, and fresh ground pepper. Stir well to coat the onions and garlic with the aromatic spices, cooking for about 5 minutes to release their flavors.
Bring It Together:
- Add the roasted corn kernels, whole chicken, toasted corn tortilla strips, diced tomatoes, and chicken broth to the pot. Increase the heat to bring the mixture to a boil.
Simmer Away:
- Once boiling, reduce the heat to low and let the soup simmer gently for about 1 hour. This allows all the flavors to meld together beautifully, creating a rich and aromatic broth.
Shred the Chicken:
- Carefully remove the whole chicken from the pot and transfer it to a platter. Allow it to cool slightly before handling. Once cool enough to touch, shred the chicken meat, discarding the bones and skin. Set the shredded chicken aside.
Final Touches:
- Strain the soup into a large bowl to remove any solids, then pour it back into the pot.
- Stir in the freshly squeezed lime juice, chopped cilantro, and season with salt to taste.
Serve and Enjoy:
- To serve, portion the shredded chicken meat and roasted corn kernels into individual serving bowls.
- Ladle the hot soup over the chicken and corn.
- Optionally, garnish each bowl with diced avocado, diced tomato, shredded cheddar cheese, and additional toasted corn tortilla strips for some extra crunch and flavor.
Bon Appétit!
- Gather around the table with your loved ones and enjoy this soul-warming Roasted Corn Chicken Tortilla Soup. Serve with some warm rolls and a crisp green salad for a satisfying meal that’s sure to please everyone’s palate. 🥖🥗

Nutritional Information (Per Serving):

Calories: 491.6
Fat: 30.5g
- Saturated Fat: 8.3g
Cholesterol: 121.9mg
Sodium: 1092.1mg
Carbohydrates: 18.5g
- Fiber: 3.1g
- Sugar: 6.1g
Protein: 36.1g

Notes:

This recipe yields approximately 8 servings, making it perfect for sharing with family and friends or enjoying leftovers throughout the week.
Feel free to customize the spice level by adjusting the amount of red chilies to suit your taste preferences.
For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.
Don’t skip the step of roasting the corn and toasting the tortillas, as it adds a delicious depth of flavor and texture to the soup.
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Simply reheat gently on the stovetop or in the microwave before serving.