Courtesy Helen Lampkin
Soup on a sheet pan! That’s right. Roast your chicken and veggies together on a sheet pan and finish it off in a dutch oven. Layer on melty cheese, silky Mexican crema, avocado, crispy tortilla strips and a splash of lime to have a beautiful, robust flavored tortilla soup.
Sheet Pan Tortilla Soup
- 1 lb. chicken breast – 1 “ dice
- 2 Anaheim, Poblano or New Mexican Green Chiles, diced
- 1 lb. roma tomatoes, cored and diced into eighths
- ½ cup onion, large dice
- 2 cloves garlic, crushed
- ¼ cup olive oil
- 2 teaspoons sea salt
- 1 teaspoon ground cumin
- 6 cup chicken stock
- Juice of 1 lime
- 4-6 corn tortillas
- Cooking spray
- Salt
Garnishes:
- Monterey Jack cheese
- Mexican crema
- avocado slices
- fresh cilantro
- lime wedges
- crispy tortilla strips
Directions:
- On a large sheet pan combine diced chicken, chiles, tomatoes, onion, garlic, olive oil, salt, and cumin.
- Roast in 400* oven for 20 min.
- Remove from the oven and shred chicken if desired or leave in chunks.
- Place roasted chicken and veggies in dutch oven. Add chicken stock, juice of 1 lime and simmer for 20 min.
- Taste broth and season with salt if needed.
- While the soup is simmering, slice corn tortillas into thin strips and spread out on a baking sheet. Spray with cooking spray and season with salt. Bake in 400* for 10 min.
- To serve, ladle soup into bowls and add garnishes.
Yield 8 cups