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

Ingredient Substitutions

• Instead of Whole Chicken: Bone‑in chicken thighs and breasts
• Instead of Onion: Yellow onion, White onion
• Instead of Cilantro Stems: Parsley stems
• Instead of Bay Leaves: None
• Instead of Dried Mexican Oregano: Regular oregano
• Instead of Whole Black Peppercorns: Ground black pepper (add later)
• Instead of Dried Ancho Chilies: Chili powder, Chipotle powder
• Instead of Corn Tortillas: Flour tortillas (will be less authentic)
• Instead of Vegetable Oil: Canola oil, Olive oil (light)
• Instead of Salt: Sea salt
• Instead of Tomatoes: Canned diced tomatoes (drained)
• Instead of Red Bell Pepper: Poblano pepper
• Instead of Jalapeño: Serrano pepper (more heat)
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Chipotle Pepper in Adobo Sauce: Chipotle powder, Smoked paprika
• Instead of Water (for salsa blend): Chicken broth (will add extra flavor)
• Instead of Ground Cumin: Coriander powder
• Instead of Lime Juice: Lime zest + a splash of water
• Instead of Sour Cream: Mexican crema, Greek yogurt
• Instead of Avocado: Guacamole
• Instead of Cilantro Leaves: Parsley
• Instead of Queso Fresco: Cotija, Feta
• Instead of Cayenne Pepper: Hot sauce

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef's Knife
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Blender
• Fine Mesh Strainer
• Ladle
• Tongs
• Mixing Bowl

Critical Steps — Do Not Skip

• Simmer the chicken and aromatics for a full hour before removing the meat.
• Long, low simmer of the broth (minimum 4 hours) for depth of flavor.
• Char the vegetables under the broiler to develop smoky notes.
• Blend and incorporate the charred salsa into the broth.
• Strain the soup through a fine mesh to achieve a silky texture.

Chef Tips from the Video

• For extra depth, roast the chicken bones in a 400°F oven for 20 minutes before adding to the pot.
• If you can't find ancho chilies, substitute with a mixture of dried guajillo and a pinch of cocoa powder.
• Use a handheld immersion blender directly in the pot to avoid transferring hot liquid.

Troubleshooting

Storage

Refrigerator: Store broth and shredded chicken separately in airtight containers for up to 4 days.

Freezer: Freeze broth in portions for up to 3 months; tortilla strips freeze well for 2 months.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• Make the broth a day ahead and refrigerate; the flavors improve overnight.
• Charred salsa can be prepared up to 3 days in advance and stored in the fridge.
• Crispy tortilla strips keep their crunch for several days if stored in an airtight container.

Frequently Asked Questions