Chicken Tortilla Soup
- Ready In:
- 3hrs 30mins
- Ingredients:
- 26
- Serves:
-
8-10
ingredients
-
For Soup (use 2 quarts rich chicken broth recipe below)
- 3 tablespoons corn oil
- salt
- cayenne pepper
- 4 corn tortillas, coarsely chopped
- 1 cooked chicken breast, cut into strips
- 6 garlic cloves, minced
- 1 avocado, peeled, seeded and cubed
- 1 tablespoon fresh epazote, chopped (or 1 T. fresh cilantro, chopped)
- 1 cup cheddar cheese, shredded
- 1 cup fresh onion, pure'ed
- 3 corn tortillas, cut into thin strips and fried crisp
- 2 cups fresh tomatoes, pureed
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 2 bay leaves
- 4 tablespoons canned tomatoes, pure'e
-
For Chicken Stock
- 1 chicken carcass
- 3 sprigs fresh parsley
- 2 tablespoons corn oil
- 1 small bay leaf
- 1 cup onion, coarsely chopped
- 1 tablespoon peppercorn
- 3⁄4 cup carrot, peeled and coarsely chopped
- 3⁄4 cup celery, coarsely chopped
- 3 sprigs fresh thyme
- 5 cups water (to cover)
directions
- For Stock.
- Chop carcass into pieces.
- In a large saucepan heat 1 tablespoon oil over medium heat.
- Add carcass and cook, stirring often, until well browned. ( I like to use the carcass of a roasted chicken, which I keep in my freezer for making stocks and soups)).
- Add remaining oil with onions,carrots and celery.
- Cook, stirring frequently, until vegetables are golden brown; pour off oil.
- Add thyme,parsley,bay leaf and peppercorns.
- Stir to blend and add water to cover.
- Bring to a boil, reduce heat, and simmer about 1 1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups.
- Line a bowl with an extra fine sieve(preferably a chinois) and pour in mixture, pushing solids with a wooden spoon to extract as much liquid as possible.( A sieve lined with cheesecloth works great!).
- Discard solids and skim off surface fat.
- Refrigerate, tightly sealed, for no more than 2 days, or freeze in small batches for easy use for up to 3 months.
- For Soup.
- Heat oil in a large saucepan over medium heat.
- Saute tortillas with garlic and epazote (or cilantro) over medium heat until tortillas are soft.
- Add onion and fresh tomato puree and bring to a boil.
- Add cumin,chili powder,bay leaves,canned tomato pure'e and chicken stock.
- Bring to a boil again, then reduce heat to simmer.
- Add salt and cayenne pepper to taste and cook,stirring frequently, for 30 minutes.
- Skim fat from surface, if necessary.
- Strain and pour into warm soup bowls.
- Garnish each bowl with an equal portion of chicken breast,avocado shredded cheese, and crisp tortilla strips.
- Serve immediately.
- Soup may be prepared 1 day ahead and gently reheated before serving.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas