My goal as a chef and teacher, is to get more people cooking, more often. This means that I create recipes that are – just by name – irresistible, and this is one of them! There are countless variation of the this soup. Mine has all the best ingredients and flavors to make this a mainstay of your culinary repertoire!
Super-easy, do-ahead, can’t-go-wrong, and everyone will love it! I choose to use fire-roasted tomatoes to add more flavor and adjust the seasoning (spice) to your liking!
AND, choose a high-quality, organic pre-roasted chicken; it will be less-fatty and add richness to the soup.
Garnish as you like: avocado, Mexican Creama, and really good tortilla chips!
Give it a try and let me know what you think!
– Chef Charlie/Orinda Calif.
Chicken Tortilla Soup
- 6 tablespoon corn oil
- 1 medium onion, cut into 1/4-inch dice
- 6 cloves garlic, minced
- 2 jalapeño peppers, minced
- 8 corn tortillas, chopped
- 1 bunch cilantro leaves, chopped
- 1 – 28 ounce can diced fire-roasted tomatoes
- 2 tablespoons ground cumin
- 3 tablespoons chili powder
- 3 bay leaves
- 6 cups chicken stock
- Kosher salt
- 1/2 teaspoon cayenne pepper (or more to taste)
- 1 whole roasted chicken, meat removed and shredded (about 4 cups)
- Juice of 2 – 3 limes, depending on taste
- Diced avocado
- Mexican crema (or sour cream)
- 12 tortilla chips, crushed
• In a Dutch oven or stock pot, heat the oil over medium-high heat. Add the onions, garlic, and jalapeño and sauté for 3 – 4 minutes. Add the cumin, chili powder and bay leaves and sauté for another 2 – 3 minutes. Add the chopped tortillas and cilantro and fold to combine. Add the tomatoes and chicken stock; bring to a boil, and then reduce to a simmer.
• Add the shredded chicken; season to taste with kosher salt and cayenne pepper, and simmer for an additional 30 – 45 minutes.
• To serve, ladle soup into serving bowls; garnish with a squeeze of fresh lime juice, crushed tortilla chips, diced avocado, and Mexican crema (sour cream).
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