When I started working on a Latin-inspired menu to complement the sounds of Son de Yuma this February, I knew I wanted to include a warm, comforting bowl of soup. Sopa de tortilla seemed like the perfect fit, but it wasn’t exactly in my repertoire. I still make my mom’s chicken soup when I’m feeling sick, and I can throw together a mean chili for football Sunday. So I took a little inspiration from each, mixed it all together with some freshly fried corn tortillas, and this soup is the result! The version below is simplified for weeknight dinners using pantry items like chicken stock and canned tomatoes. Seasonings can easily be adjusted to your desired heat level. Buen provecho!
CHICKEN TORTILLA SOUP
Prep time: 10 minutes
Cook time: 50 minutes
Serves: 4
INGREDIENTS:
2 boneless chicken breasts
4 tortillas (1 sliced in strips)
6 tbsp canola oil
1 box chicken stock
½ yellow onion, diced
2 cloves garlic, diced
1 chipotle pepper in adobo, diced
1 can crushed fire roasted tomatoes
1 tbsp chili powder
1 ½ tsp cumin
1 tsp paprika
½ tsp cayenne
¼ tsp coriander
2 bay leaves
Salt & black pepper, to taste
Garnish:
Lime
Cilantro
Cotija, crumbled
DIRECTIONS:
Season chicken breasts with salt and pepper and place in a medium pot. Cover completely with chicken stock and bring to boil. Cover pot and simmer until the chicken is cooked through, about ten minutes. Remove the chicken from the liquid and let cool slightly before shredding.
Heat canola oil in a heavy pot over medium-high to 350 degrees. Using tongs, fry each tortilla individually until they turn pale golden. Remove from oil and drain on paper towels, then repeat the process with the tortilla strips.
In the same cooking oil, sauté onions and garlic until translucent, then add chili, tomatoes, chili powder, cumin, paprika, cayenne, coriander, and salt. Simmer and stir, for 5 minutes. Remove from heat.
Working in batches using a food processor, puree tomato mixture with the whole fried tortillas and return to pot.
Add the shredded chicken, bay leaves, and chicken stock until desired consistency is reached. Season with salt to taste. Simmer uncovered, for 30 minutes.
Remove bay leaves serve with fried tortilla strips, lime wedges, cotija, and cilantro.
Truth told, you may wanna cut a few extra tortillas into strips and fry them too. Brunch prep was a “fry one, eat one” situation.
Add a squeeze of lime, cilantro and cotija, and what you have is mmm, mmm good!