Chicken Tortilla Soup
I am so blessed for many reasons. First I was fortunate enough to meet the love of my life. It took some time but eventually I met David and now we are only a couple of days away from getting married… That’s right! We are getting married in 48 hours!!! It’s the first time for both of us, plus we never had any kids… well my husband to be is my big kid… lol!
I’m greatly fortunate to have both of my parents alive… not too many people my age can say that. I’m not a millionaire although I’d love to be but I’m thankful for what I have which many around the world don’t have; a roof over my head, food every day on the table, good health and clean clothes to wear.
We’re also lucky because through our travels we’ve met amazing people who have become our friends. They come from all over Canada and California. One of our annual destinations is Puerto Vallarta, Mexico where we’ve met many of our friends. This is our spot to meet up and during our vacation we like to hang out, go to restaurants, clubs, and participate in a variety of activities together.
During one of those evenings out, I tried this incredible soup! It was soooo good, I decided to make my own version. Here’s my Chicken Tortilla Soup! Wow!… it’s really tasty! With a great combination of herbs, spices and other added ingredients, this is a dish that will definitely satisfy your taste buds.
There are a few steps to make this recipe but it’s worth it! First, I like to boil my chicken and then shred it. If you want a quick and easy method to do this, click on this link… How to Poach & Shred Chicken the Easy Way. Another step I do is to fry the flour tortillas in a cast iron pan. It doesn’t take that long and you get the authenticity of this popular Mexican dish.
The middle of winter can be cold and blustery especially when you live above the 49th parallel. There’s an urgent need for a warm meal like this Chicken Tortilla Soup. It’s flavorful, easy to make and it brings the flavors of Mexico to your table…
Bon Appétit!
Here are more tasty soup and chowder recipes for you to enjoy…
– Udon Noodle Soup
– West Coast Smoked Salmon Chowder
– Carrot Soup with Mashed Potatoes
– Slow Cooker Beef Barley
– Minestrone Soup
– Cream of Mushroom Soup
and for even more Mexican inspired recipes, click on this link… Recipe Category • International
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Chicken Tortilla Soup
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Ingredients
- 2 1/2 tbsp. olive oil, or as needed tips & tricks
- 1 cup onions (red or yellow), finely chopped
- 1 large jalapeño pepper (about 1/3 cup), seeded, ribs removed and finely chopped
- 2 large Roma tomatoes, washed and quartered
- 4 large cloves garlic, pressed
- 1 tbsp. chipotle purée tips & tricks
- 1 tsp. Mexican oregano (substitute regular oregano)
- 1 tsp. ground cumin
- 6 cups low-sodium chicken broth, divided
- 1/4 tsp. ground Himalayan sea salt, or to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 large chicken breasts, halved
- 3 large flour tortillas
- Canola oil as needed, for frying
- 1/4 cup freshly squeezed lime juice tips & tricks
- 1/4 cup shredded Oaxaca cheese per bowl (substitute mozzarella cheese), or more to taste tips & tricks
- 1 large ripe avocado, stone removed, peeled and sliced, for garnish tips & tricks
- 1/2 tbsp. crema or sour cream per bowl, for garnish
- 1/3 cup fresh chopped cilantro, for garnish tips & tricks
Directions
- In a Dutch oven over medium heat, add oil and when it gets hot, add onions, jalapeno peppers, tomatoes, garlic, chipotle purée, oregano and cumin. Sauté the ingredients until softened about 8 to 10 minutes, stirring constantly. If more oil is needed, add a little.
- Pour in 2 cups of chicken broth and cook for 20 minutes.
- Transfer the mixture into the jar of a blender. Cover but remove the cap so the steam can escape and place a clean dish towel on top; process on low speed until very smooth.
- Return the mixture to the Dutch oven, increase the heat to high and pour in the remaining 4 cups of chicken broth. Season with salt and pepper and bring to a boil.
- Add chicken breasts, reduce the heat to medium and simmer until done, about 20 minutes.
- Meanwhile, prep the flour tortillas by cutting them in half. Take the two halves and cut them in half again. Take a section and cut it into strips of about ½-inch wide; set aside.
- In a cast iron pan, add oil and bring the temperature to between 350ºF to 360ºF. Working in batches, add the strips in a single layer and flip them until golden brown, about 45 seconds.
- Transfer them to a plate lined with paper towels to remove any excess oil. Set aside while frying the remaining strips.
- Back to the soup… Remove the chicken and place it in the bowl of a stand mixer with the paddle attachment on; process on medium speed until shredded, about 30 to 45 seconds.
- Return the shredded chicken back to the Dutch oven, pour in the lime juice and stir well. Bring it back to a gentle simmer and let it cook for 5 minutes.
- To serve, ladle the soup into serving bowls and garnish with ¼ cup Oaxaca cheese, a couple of slices of avocado, a few strips of fried tortilla, a big dollop of crema and for the finishing touch, sprinkle on some fresh chopped cilantro.
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