Recipe by Battle in Seattle
Well, okay--it might not be your traditional tortilla soup. I challenge you to try this one. I think it's way better. Had something similar at a Mexican restaurant in CA--came home and found this to be so comforting and extremely addictive. Can't tell you how many times I've made it (by request) since then. . .
- 2 cups medium-grain brown rice, cooked according to directions
- 1 (28 ounce) can diced tomatoes
- 6 cups low sodium chicken broth
- 2 large chicken breast halves, bone-in & skin-on (about 1.5 lbs.)
- 1 large yellow onion, small dice
- 2 tablespoons canola oil
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- cayenne pepper
- 2 limes, juice of, to 3 to taste
- 1 fresh jalapeno, seeded and minced (optional)
- avocado, diced
- tortilla chips, crushed
- lime wedge
- Cotija cheese, crumbled
- fresh cilantro, chopped coarsely
Directions See How It's Made
- Cut each piece of chicken into two, through the middle horizontally, to make four equal pieces. (Use a large sharp knife or kitchen shears to get through the bone.).
- In a large stock pot or dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering.
- Add about 3/4 of the diced onion. Cook for 3-5 minutes, or until mildly soft and slightly charred looking--but not burned.
- Remove onion with slotted spoon and set aside. Add the rest of the oil and reduce heat to medium.
- Salt and pepper chicken pieces, then lay skin side down in oil. Saute until well browned (4-5 minutes), then flip over and saute 3-4 more minutes.
- Add whole can of tomatoes, chicken broth, ALL of the onion and jalapeno. Bring to a boil over high heat, then reduce to a simmer.
- Add oregano and salt and simmer for 20 minutes more, uncovered.
- Remove chicken from stock, discard skin and bones and shred meat with two forks.
- Add cayenne pepper and lime juice to taste (should be slightly spicy and slightly tart).
- At this point, soup will be fairly chunky. You can blend with a standing burr mixer in the pot, or throw the soup into a blender to smooth out. Or, you can eat it chunky. Whatever.
- Add chicken meat back to stock and reheat.
- Put desired amount of cooked rice in individual bowls, then ladle soup over top and garnish as desired.
- NOTE: To store leftovers, rice must be kept separate from soup, or it will absorb all of the liquid!