You are here: Home » Recipes » Spicy Chicken Tortilla Soup Spicy Chicken Tortilla Soup Recipe by Our Cookbook Collection Yield 6-8 servings Got an ailing friend or a new mom caring for a newborn? Nothing heals like homemade chicken soup. Robin Jolin PrintEmail Rich with charred tomatoes, smoky pasilla chiles, and tortilla chips, this Mexican-inspired soup satisfies the soul. If pasilla chiles aren’t readily available to you, substitute a tablespoon of chipotles in adobo sauce or a generous amount of your favorite hot sauce to ensure that you get that kick. To add an authentic, fresh feel, deliver the soup with an avocado for dicing, cilantro leaves, and limes to cut into wedges. Ingredients 4 bone-in chicken breast halves (about 3 pounds)8 cups low-sodium chicken broth3 pasilla chiles, seeded2 pounds (about 6) ripe medium beefsteak tomatoes, quartered1 small white or yellow onion, cut into wedges4 cloves garlic1 tablespoon olive oil3/4 teaspoon kosher salt1/4 freshly ground black pepper8 ounces tortilla chips1 small bunch cilantro, for serving2 avocados, for serving2 limes, quartered, for serving Instructions In a large pot, place the chicken and enough chicken broth to cover (about 8 cups) and bring to a boil. Decrease the heat and simmer gently until the chicken is cooked through, 20 to 25 minutes. Transfer the chicken to a bowl and, when cool enough to handle, shred into pieces. Reserve 5 cups of the broth and refrigerate or freeze the remaining broth for another use. Meanwhile, soak 2 of the chiles in hot water for 10 minutes; drain. Heat the broiler. On a rimmed baking sheet, toss together the tomatoes, onion, garlic, and oil. Broil, stirring twice, until the vegetables are charred, 12 to 15 minutes. Transfer to a blender along with the soaked chiles and puree until smooth. In a large saucepan, combine the tomato-chile mixture with the salt, pepper, and the reserved chicken broth and bring to a boil. Slice the remaining chile and stir it into the soup along with the shredded chicken. Serve topped with crumbled chips, cilantro, avocados, and a squeeze of lime. —Reprinted with permission from Sara Quessenberry's and Suzanne Schlosberg's The Good Neighbor Cookbook (Andrews McMeel Publishing).