Chiapaschickentortillasoup Recipes

CHICKEN TORTILLA SOUP

Steps:

• Roast the tomatoes in the oven at 400F for 20 minutes or so.
• Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and a single chipotle. Combine well.
• Saute the tomato-onion blender mixture in a dollop of oil over medium heat for a few minutes. Add 8 cups of broth along with 1/2 teaspoon of salt and some freshly cracked pepper.
• Bring to a boil and add the chicken breast. Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes.
• Remove the chicken and shred it using two forks. Add the chicken back to the broth and let it simmer for an additional 5 minutes or so. Take a taste for seasoning at this point. I added another 1/4 teaspoon of salt and some more freshly cracked pepper.
• To make the tortilla strips, cut 3-4 corn tortillas into thin strips. Heat up a thin layer of oil over medium-high heat (I used approx. 1/4 cup canola oil). Once the oil is heated, add a handful of the tortilla strips and cook for 30-45 seconds or until they are just starting to turn golden brown. Cook the strips in 3 or 4 batches so that the oil remains at a constant temperature.
• To serve, add shredded chicken to a bowl and top with the broth. Garnish with your choice of tortilla strips, Crema, chopped cilantro, or avocado bits.
• Store leftovers in an airtight container in the fridge.

CHIAPAS CHICKEN TORTILLA SOUP

Steps:

• Combine the chicken thighs, chopped onion, garlic cloves, halved jalapeno, whole cilantro stems, celery, carrot and water in a medium saucepan.
• Bring to a boil over high heat.
• Reduce the heat to low and simmer gently for 1 hour.
• Strain the stock, reserving the cooking liquid and the chicken thighs separately; discard the other solids.
• When the chicken thighs are cool enough to handle, remove the meat.
• Dice and reserve it.
• Heat the olive oil in a large nonreactive saucepan set over medium heat until it ripples.
• Add the minced onion and cook until translucent, about 5 minutes.
• Add the minced garlic and minced jalapeno and cook for 3 minutes.
• Add the tortillas, chili powder, cumin and oregano, and cook for 1 minute.
• Stir in the chopped tomatoes and 3 1/2 cups of the reserved chicken broth.
• Reduce the heat to low and simmer until the tortillas have dissolved and the soup has thickened, about 30 minutes.
• Add the diced chicken.
• If the soup looks too thick, add some of the reserved broth.
• To serve, stir in the lime juice and salt.
• Ladle into warmed bowls and top with the reserved chopped cilantro.

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.