After pasta, soup is just about the easiest meal you can make. Throw in an interactive element, like an array of colorful toppings for your loved ones to add to their hearts' content, and you've got the makings of a memorable weeknight dinner that's sure to become a family tradition. "Sometimes the toppings on a dish are almost as fun and delicious as the main attraction itself," says Lonny recipe guru Diana Yen, who created this quick and easy chicken tortilla soup with a peppery green broth. We served it up with homemade fried tortilla strips, creamy avocado slices, cotija cheese, tangy Mexican crema, and spicy shaved radishes. The best part: you can double the recipe for a crowd, then assemble a toppings bar so guests can have it their way. Now that sounds like a party.
Green Chicken Tortilla Soup
For the soup:
- 4 cloves smashed garlic
- 1 quart tomatillos, husks removed, rinsed well
- 1 yellow onion, trimmed, peeled, and quartered
- 4 green poblano peppers
- 2 jalapeño peppers
- 4 cups chicken stock, divided
- 2 cups shredded cooked chicken, skin removed
- 1 avocado, sliced, for garnish
- thinly sliced radishes, for garnish
- crema for garnish
- 2 tablespoons minced fresh cilantro, for garnish
- crumbled cotija cheese (optional)
- lime wedges, for serving
For the tortilla strips:
- 6 corn tortillas, cut into thin strips
- canola oil for frying tortillas
- sea salt
Make the green sauce: Set broiler to high. Arrange garlic, tomatillos, onion, and peppers on a baking sheet fitted with a roasting rack. Set under the broiler. After 7 minutes, turn the vegetables over using tongs. Remove any tomatillos that have burst, or garlic that has started to blacken. Continue until all the vegetables have roasted nicely, 10 to 15 minutes total, and allow them to cool. Under cold running water, remove the skin, stems, and seeds from the peppers. Place all of the roasted vegetables in the pitcher of a blender (you may need to do this in two batches), add 2 cups of the chicken stock, and pulse until mixture is well blended but still has a bit of texture.
Make the soup: Pour the green sauce, along with the remaining 2 cups of chicken stock and the shredded chicken, into a soup pot and set heat to medium-low to warm up. Season to taste with salt.
Make the tortilla strips: Set out a deep-frying pan and pour in neutral oil to 1-inch depth. Set over medium-high heat. Fry tortilla strips until golden and crisp, about 2-3 minutes. Set cooked strips over a paper towel lined plate and sprinkle with sea salt. Ladle soup into bowls, garnish with tortilla strips, avocado, and radish slices, a drizzle of crema, cilantro, and cotija. Serve soup with a lime wedge.