Go Back
Sand and Succotash | Chicken, Tomatillo, Corn Tortilla Soup with Cotija Cheese

Chicken and Corn Tortilla Soup with Tomatillos and Cotija Cheese

Print Recipe Pin Recipe

Ingredients
  

  • 2 boneless chicken breasts
  • 6 cups defatted chicken stock
  • 6 corn tortillas
  • 1 tablespoon plus 2 teaspoons corn oil
  • 1 medium onion diced
  • 3 to matillos chopped
  • 4 garlic cloves chopped
  • 1 14- to 15- oz can chopped tomatoes including liquid
  • 2 green onions white and green parts
  • 2/3 cup cilantro divided
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 bay leaf
  • 1 tablespoon Cotija cheese plus more for sprinkling if desired
  • 1 avocado diced
  • 6 teaspoons sour cream or as needed for garnish

Instructions
 

  • Trim the boneless chicken breasts if needed and place in a saucepan with 6 cups of the defatted chicken broth. Bring to a boil, then reduce heat. Simmer until the chicken tests done, about 15 to 20 minutes. Remove the chicken from the broth and shred the chicken breast. Reserve the broth for later.
  • While the chicken breasts are cooking, cut the corn tortillas into strips. Place the strips in a bowl and drizzle with 1 tablespoon of corn oil. Toss to coat, then spread evenly on a baking sheet. Bake in a preheated 400 degree oven for about 10 to 12 minutes until lightly browned and crisp, turning two to three times ensuring even baking. Remove to a serving bowl.
  • Add the 2 teaspoons corn oil to a small stock pot or Dutch oven set over medium heat. Add onions and the tomatillos and cook for about 5 to 8 minutes, until the onions have softened and are beginning to turn a light brown.
  • Stir in the chopped garlic cloves, and cook for another 2 minutes or until fragrant.
  • Add in the chopped tomatoes with liquid, green onions, 2 tablespoons chopped cilantro, cumin, paprika, and bay leaf. Strain the reserved chicken broth and pour over the tomato mixture.
  • Bring to a boil, then reduce heat and simmer for about 10 minutes.
  • Remove from heat. Stir in the Cotija cheese, and remove the bay leaf.
  • Serve the hot soup with the reserved shredded chicken breast and chopped avocado. Add a small dollop of sour cream on the top of each portion. Serve immediately.