Perfect Chicken Tortilla Soup Traditional Vs. Fancy

Ingredients

• 20 pieces Corn Tortillas (cut into half‑inch strips; fresh corn tortillas give best flavor)
• 6 cups Vegetable Oil (neutral oil for deep‑frying; keep temperature at 350°F)
• 1 tablespoon Kosher Salt (for seasoning chips and soup)
• 1 pound Boneless Skinless Chicken Thighs (trimmed; provides juicy meat)
• 1 tablespoon Cajun Creole Seasoning (optional; adds depth)
• 4 ounces Bacon (cut into half‑inch cubes; renders fat and adds crunch)
• 1 piece Medium Sweet Onion (finely diced)
• 2 pieces Serrano Chilies (sliced; seeds optional for less heat)
• 5 cloves Garlic (very finely chopped)
• 2 teaspoons Ground Cumin (toasted briefly)
• 1 teaspoon Ground Coriander
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Ground Cinnamon
• 2 pieces Dried Guajillo Chilies (seeded; adds smoky fruitiness)
• 1 piece Dried Ancho Chili (seeded; deep, sweet heat)
• 2 ears Corn Cobs (cut in half; kernels removed later for garnish)
• 1 liter Chicken Stock (good quality; can be homemade)
• 14 ounces Crushed Tomatoes (half of a 28‑oz can)
• 1 tablespoon Fresh Cilantro (chopped; adds brightness)
• 1 cup Shredded Cheddar Cheese (for topping; can use Mexican blend)
• 1 piece Avocado (diced; optional garnish)
• 0.5 cup Corn Kernels (from the two ears; reserve some for garnish)
• 4 pieces Lime Wedges (for serving)

Instructions

1. Fry Homemade Tortilla Strips

   Cut the 20 corn tortillas into half‑inch strips. Heat 1.5 qt vegetable oil in a deep pan to 350°F. Fry the strips in small batches until golden brown, then drain on a wire rack, season generously with salt, and let cool. Repeat until all strips are fried.

   Time: PT15M

   Temperature: 350°F

2. Season and Sear Chicken Thighs

   Pat the chicken thighs dry, season with salt and Cajun Creole seasoning. Heat a thin layer of oil in the pot over medium‑high and sear the thighs 2‑3 minutes per side until nicely browned. Transfer to a plate; the chicken will finish cooking later.

   Time: PT6M

   Temperature: medium‑high

3. Render Bacon and Develop Fond

   Add the diced bacon to the same pot and cook, stirring often, until the bacon is crispy and brown bits (fond) coat the bottom of the pan.

   Time: PT5M

   Temperature: medium

4. Sweat Onion, Chilies, and Garlic

   Add the diced onion, sliced serrano chilies, and minced garlic to the pot. Lightly season with salt and cook, stirring, for about 3 minutes until softened.

   Time: PT3M

   Temperature: medium

5. Toast Spices

   Stir in ground cumin, coriander, smoked paprika, and cinnamon. Cook for 30 seconds until fragrant, being careful not to let the spices burn.

   Time: PT0.5M

   Temperature: medium

6. Add Dried Chilies, Corn Cobs, and Stock

   Add the seeded guajillo and ancho chilies plus the two halved corn cobs. Pour in 1 liter chicken stock, scraping the fond from the bottom with a wooden spoon.

   Time: PT2M

   Temperature: medium‑high

7. Simmer Broth with Chicken

   Return the seared chicken thighs to the pot. Bring the mixture to a boil, then immediately reduce heat to low and simmer for 15 minutes, or until the chicken is cooked through and the broth is flavorful.

   Time: PT15M

   Temperature: low simmer

8. Puree Chili‑Infused Broth

   Remove the softened dried chilies and corn cobs. Place about 1.5 cup of the hot broth and the chilies in a blender; blend on high until completely smooth and bright orange. Return the puree to the simmering pot.

   Time: PT5M

9. Add Crushed Tomatoes and Reduce

   Stir in half of a 28‑oz can of crushed tomatoes. Let the soup simmer and reduce while shredding the chicken with two forks.

   Time: PT5M

   Temperature: medium

10. Finish Soup with Corn Kernels and Cilantro

    Add the shredded chicken back to the pot along with the fresh corn kernels. Heat through without bringing the soup back to a boil, adjust salt to taste, and stir in chopped cilantro.

    Time: PT5M

    Temperature: low

11. Assemble and Serve

    Place a generous handful of fried tortilla strips in each serving bowl. Top with shredded bacon and shredded cheddar (optional torch to melt). Ladle the hot soup over the chips, then garnish with extra tortilla strips, diced avocado, additional corn kernels, and fresh cilantro leaves. Serve with lime wedges.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

62 g

Carbohydrates

50 g

Fat

35 g

Fiber

6 g