Creamy Chicken Tortilla Soup

Tom McCorkle for The Washington Post;
food styling by Bonnie S. Benwick/The Washington Post

from the Washington Post September 25, 2018

via Richard and Marilyn Lonergan

preparation time less than 35 minutes

serves 2 to 3

1 medium white onion

2 large cloves garlic

1 large boneless, skinless chicken-breast half

Kosher salt and Black pepper

1 tablespoon vegetable oil

2 tablespoons tomato paste

1 to 2 teaspoons Louisiana-style hot sauce, to taste

2 tablespoons golden raisins

1 tablespoon roasted/toasted sesame seeds

2½ to 3 cups chicken broth, preferably no-salt-added

Four 6-inch corn tortillas

½ cup half-and-half (optional)

Lime wedges, for serving

Cut the onion into ½-inch dice. Smash and peel the garlic. Place the chicken between two pieces of plastic wrap; pound to an even thickness of about ½ inch. Discard the wrap and season the chicken lightly with the salt and pepper.

Heat the oil in a nonstick skillet over medium heat. Once the oil shimmers, add the chicken; sear it on both sides for a total of 5 to 8 minutes, until just cooked through and lightly browned. Transfer to a plate to cool.

Add the onion and garlic to the pan; cook for about 5 minutes, until softened and fragrant.  Clear a spot at the center of the pan and add the tomato paste, spreading it a bit. Cook, undisturbed, for 1 minute, then add the hot sauce (to taste), raisins and sesame seeds, stirring to incorporate.

Heat 2½ cups of the broth in a deep pot, over medium heat. Transfer the onion mixture to the pot of broth, being sure to scrape the pan clean.

Tear the 4 tortillas into several pieces, letting them fall into the pot as you work. Cook for 8 minutes, stirring a few times. The tortillas should be softened/falling apart.

Meanwhile, shred the cooled chicken with your hands or cut it into bite-size chunks.

Reduce the heat to medium-low. Using an immersion blender, purée the soup mixture until creamy smooth. If it seems too thick, add some or all the remaining ½ cup of broth. Stir in the half-and-half, if using. Taste, and add more salt, as needed. Once it has just warmed through, remove from the heat. Divide between or among wide, shallow bowls, then add the shredded chicken to each portion, mounding it at the center.

Serve with lime wedges, passing more hot sauce at the table.