Chiapas Chicken Tortilla Soup

Recipe by stacylu
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the chicken thighs, chopped onion, garlic cloves, halved jalapeno, whole cilantro stems, celery, carrot and water in a medium saucepan.
  • Bring to a boil over high heat.
  • Reduce the heat to low and simmer gently for 1 hour.
  • Strain the stock, reserving the cooking liquid and the chicken thighs separately; discard the other solids.
  • When the chicken thighs are cool enough to handle, remove the meat.
  • Dice and reserve it.
  • Heat the olive oil in a large nonreactive saucepan set over medium heat until it ripples.
  • Add the minced onion and cook until translucent, about 5 minutes.
  • Add the minced garlic and minced jalapeno and cook for 3 minutes.
  • Add the tortillas, chili powder, cumin and oregano, and cook for 1 minute.
  • Stir in the chopped tomatoes and 3 1/2 cups of the reserved chicken broth.
  • Reduce the heat to low and simmer until the tortillas have dissolved and the soup has thickened, about 30 minutes.
  • Add the diced chicken.
  • If the soup looks too thick, add some of the reserved broth.
  • To serve, stir in the lime juice and salt.
  • Ladle into warmed bowls and top with the reserved chopped cilantro.
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