Description
Learn how to make delicious Chef Style Tortilla Soup with this easy recipe! Perfect for a cozy night in or impressing guests. Try it now!
Ingredients
- 1 whole chicken (2 kg)
- 3 white onions, halved, divided
- 1 bunch cilantro, rinsed well
- 2 bay leaves
- 1/2 teaspoon (3 ml) black peppercorns
- 1 teaspoon (5 ml) Mexican oregano
- 2 dried chili pepper pods, seeded, optional
- 3 liters water
- 12 corn tortillas
- 60 ml vegetable oil
- 1/2 teaspoon (3 ml) kosher salt
- 3 large tomatoes
- 1 sweet red pepper, seeded, halved
- 1 large or 2 small jalapeno peppers, seeded, halved
- 6 peeled garlic cloves
- 1 canned whole chipotle pepper in adobo sauce
- 1 teaspoon (5 ml) ground cumin
- 1 lime, juiced
- sour cream
- sliced avocado
- chopped cilantro
- crumbled or grated Mexican cheese
- lime wedges
- 1 pinch cayenne pepper
Instructions
- Place the chicken, one onion, cilantro stems, bay leaves, oregano, peppercorns, dried chili pods, and water into a large pot over medium-high heat. Allow it to come to a simmer, then reduce the heat to medium-low and continue to simmer for one hour.
- While waiting, prepare the tortilla strips: Set the oven to 350°F (180°C). Cover a baking sheet with a silicone mat or parchment paper.
- Slice tortillas into halves, then cut them into 1/4-inch strips. Place these on the prepared baking sheet, drizzle with oil, sprinkle with salt, and toss to coat evenly. Spread them out as evenly as possible.
- Bake the strips until they turn golden and crispy, tossing them once or twice during this time, approximately 30 minutes. Set them aside.
- Move the chicken to a bowl carefully. Lower the heat on the broth to keep it warm.
- Allow the chicken to cool until it can be easily handled, then pull the meat off the bones. Shred the chicken and store it in the fridge until needed.
- Return the bones, skin, and scraps to the pot, continuing to simmer on low for around four hours. If the broth reduces too much, add a little water.
- Meanwhile, after about two hours, prepare the charred vegetable salsa: Preheat the broiler to high and position a rack about 8 inches below the heat source. Cover a baking sheet with foil and lightly oil it; arrange the remaining onions, tomatoes, sweet red pepper, and jalapeno on the sheet.
- Broil the vegetables until they are charred, about 7 to 10 minutes. Transfer them to a blender with the garlic, chipotle pepper, and water, then blend until smooth.
- Pour the blended mixture into the pot and adjust the heat to medium-low. Let it simmer for another two hours, stirring now and then. Strain the soup through a fine mesh into another pot, squeezing to extract all the juices from the chicken; discard the bones and skin caught in the strainer. Season the soup with salt to taste.
- Add cumin, the shredded chicken, and lime juice to the soup. Let it simmer for 15 to 30 minutes, stirring occasionally. Check the seasoning, and serve with the crispy tortilla strips. Top with sour cream, avocado, chopped cilantro, Mexican cheese, extra lime juice, and a pinch of cayenne, if you like.
Notes
- For a more flavorful broth, consider adding extra dried chili pepper pods while simmering.
- Enhance the charred vegetable salsa by roasting the garlic cloves with the other vegetables.
- Strain the soup through a fine mesh for a smooth texture before adding chicken and seasonings.
