Mexican Chicken Tortilla Soup Recipe

Place guajillo chile peppers ancho chile pepper and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened about 10 minutes. Turn off heat drain peppers and set aside to cool.

Combine chicken garlic and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.

Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.

Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent about 5 minutes. Add oregano and paprika; saute until onion starts to brown 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through about 3 minutes.

Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth corn and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended about 10 minutes adding additional chicken broth if soup is too thick.

Ladle soup into bowls and top with tortilla strips.