Prep 30 mins
Cook 1 hr 15 mins
My rendition of the tortilla soup that was served at the Edloe Street Deli in Houston TX. Really Good !!!
Chicken and Broth
- 4 -5 corn tortillas
- 6 bone-in chicken breast halves, with skin,fat discarded,washed,and patted dry
- 1 large yellow onion, cut into quarters or eighths
- 6 cloves garlic, coarsely chopped
- 2 large bay leaves
- 4 (14 1/2 ounce) cans low sodium chicken broth
- 1 1⁄2 cups white wine or 1 (12 ounce) can beer, depending on taste
- 1⁄2 cup fresh cilantro, including stems,thoroughly rinsed and coarsely chopped
- 3⁄4 teaspoon salt, plus additional to taste
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon fresh ground black pepper, more to taste
- 2 tablespoons freshly squeezed lime juice
Soup and Garnish
- reserved chicken broth
- 12 ounces reserved shredded chicken breasts
- 3 -4 corn tortillas, halved,and cut crosswise into 1/8 to 1/4 inch wide slivers
- 4 tablespoons chopped fresh cilantro leaves
- 1 large ripe avocado, cut into 1/4 inch dice
- 2 -3 green onions, white and green parts,thinly sliced
- fresh lime, cut into wedges as accompaniment
- Chicken and Broth: Toast corn tortillas in a 350 degrees F oven until crisp and lightly browned.
- Cool slightly, and break into large pieces.
- Combine chicken breasts, tortilla pieces, and remaining ingredients in a large kettle over medium heat, and stir to combine.
- Bring to a full boil, reduce heat to low, cover, and simmer gently for 45 minutes, skimming the surface as needed and stirring several times.
- Remove the chicken breasts from the kettle, and cool until you can skin them and pull the meat from the bones.
- Set the meat aside, and return the skin and bones to the kettle, return to a vigorous simmer, and cook for another 20 minutes.
- Reserve and shred or coarsely chop 1-1/2 cups (12 oz) of the chicken, reserving the rest for another use.
- Strain the broth into a bowl, discarding the bones, skin, and vegetables.
- Set the broth aside for 5-10 minutes to allow fat to rise to top, and skim off as much as you can.
- Place broth in freezer for 30 minutes, and skim off the solidified fat.
- Refrigerate chicken and broth separately until you are ready to finish making the soup just before serving.
- Before serving the soup, you need to make a serious choice.
- Do you want a lot more flavor and better texture, or do you want less fat?
- If you opt for flavor, fry the tortilla strips until crisp, and season to taste with salt and pepper.
- If you want low-fat, bake them until crisp, but they will get soggy within seconds of being dropped into the soup.
- Your choice!
- Soup and Garnish: To serve the soup, bring broth to a boil, add chicken, and simmer until chicken is heated through.
- Divide the cilantro, avocado, chopped green onions, and half of the tortilla strips between four large bowls.
- Strain shredded chicken from broth, and divide between bowls.
- Fill each bowl with broth, and sprinkle with a few more tortilla strips.
- Serve immediately, with remaining tortilla strips and lime wedges for garnish.
- Tell your guests to squeeze a little lime juice into the soup before eating to add an extra layer of flavor.
This is great!! I used chicken Quarters instead of breasts, more flavor I think and a lot cheaper, I know. I seperated the legs, thighs, and backs before cooking and strained the broth carefully to get all of the small bones. I used home made stock and Kolsch, a German style Ale. I froze the leftovers broth and chicken seperatly in one bowl sized servings. It will only take a few minutes to heat the soup, add the chicken,fry the tortillas, and chop the garnishes. I plan to keep a supply of this soup in my freezer at all times. THANX