Chicken Tortilla Soup

Ingredients

• 1 whole Whole Chicken (about 3.5–4 lbs, giblets removed)
• 1 large Onion (cut in half, skin left on)
• 3 stalks Cilantro Stems (bottom of bunch, leaves saved for garnish)
• 3 pieces Bay Leaves
• 1 tsp Dried Mexican Oregano
• 1 tsp Whole Black Peppercorns
• 2 pieces Dried Ancho Chilies (seeds removed; optional – can substitute 1 tsp chili powder)
• 8 pieces Corn Tortillas (cut into 1/4‑inch strips)
• 2 Tbsp Vegetable Oil (for coating tortilla strips)
• 1 pinch Salt (plus to taste later)
• 4 medium Tomatoes (halved, for charred salsa)
• 1 large Red Bell Pepper (halved, skin left on)
• 1 large Jalapeño (whole, skin left on)
• 2 pieces Garlic Cloves (peeled, whole)
• 1 piece Chipotle Pepper in Adobo Sauce (optional; can replace with 1 tsp chipotle powder)
• 1/4 cup Water (for salsa blend)
• 1 tsp Ground Cumin
• 2 Tbsp Lime Juice (freshly squeezed)
• 1/2 cup Sour Cream (for garnish)
• 1 large Avocado (peeled, pitted, sliced)
• 1/4 cup Cilantro Leaves (chopped, for garnish)
• 1/2 cup Queso Fresco (crumbled)
• 1 pinch Cayenne Pepper (for final heat)

Instructions

1. Start the Broth

   Place the whole chicken, halved onion, cilantro stems, bay leaves, dried oregano, peppercorns, and dried ancho chilies in a large stockpot. Fill with cold water until the chicken is just covered.

   Time: PT10M

2. Boil and Simmer

   Bring to a rolling boil over high heat, then reduce to medium‑low and simmer uncovered for 1 hour.

   Time: PT1H

3. Prepare Crispy Tortilla Strips

   While the broth simmers, cut each corn tortilla into 1/4‑inch strips, toss with vegetable oil and a pinch of salt, spread on a parchment‑lined baking sheet, and bake at 350°F until golden and crisp, about 30 minutes, tossing once halfway.

   Time: PT30M

   Temperature: 350°F

4. Remove and Shred Chicken

   Using tongs, carefully lift the chicken from the pot onto a cutting board. Let cool enough to handle, then pull off the breast meat, thighs, and legs, discarding small bone fragments. Return the bones and scraps to the pot.

   Time: PT15M

5. Long Simmer for Flavor

   Add the shredded chicken back to the pot, lower heat to low, and let the broth simmer gently for at least 4 hours, stirring occasionally.

   Time: PT4H

6. Charred Salsa

   Preheat the broiler on high. On a foil‑lined sheet, arrange halved tomatoes, onions, red bell pepper, and jalapeño. Drizzle lightly with oil and broil for 7–10 minutes until charred.

   Time: PT10M

7. Blend Salsa Base

   Transfer the charred vegetables, whole garlic cloves, chipotle pepper (if using), and 1/4 cup water to a blender. Blend on high until smooth.

   Time: PT5M

8. Incorporate Salsa into Broth

   Stir the blended salsa into the simmering broth. Increase heat to medium‑low and continue to simmer for another 1–2 hours to meld flavors and reduce slightly.

   Time: PT1H30M

9. Strain the Soup

   Place a fine mesh strainer over a clean pot. Ladle the soup through, using the back of a spoon to press solids for maximum liquid. Let the remaining solids sit in the empty pot for 15 minutes to drip any remaining broth.

   Time: PT15M

10. Final Seasoning and Heat

    Return the strained broth to medium‑high heat, bring to a gentle simmer. Add ground cumin, shredded chicken, lime juice, and adjust salt. Simmer 15–30 minutes.

    Time: PT20M

11. Serve and Garnish

    Divide a handful of crispy tortilla strips into each bowl, add a generous portion of chicken, then ladle hot broth over. Top with sour cream, avocado slices, chopped cilantro, crumbled queso fresco, extra tortilla strips, and a pinch of cayenne.

    Time: PT10M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

18 g

Fat

15 g

Fiber

4 g