Chicken Tortilla Soup // From my New Kitchen to Yours ❤️

Ingredients

• 2 pieces Chicken Breasts (bone‑in, large; keep skin on one breast and remove skin from the other)
• 8 cups Water (enough to fully cover the chicken in the pot)
• 1 teaspoon Peppercorns (whole black peppercorns)
• 1 teaspoon Cumin Seeds (whole seeds)
• to taste Salt (for grinding spices and seasoning the soup)
• 3 large cloves Garlic Cloves (peeled and roughly chopped)
• 2 pieces Chile Guajillos (dried, seeds removed)
• 0.5 medium Onion (peeled and diced)
• 2 stalks Green Onions (green parts only, sliced)
• 2 tablespoons Chicken Bouillon (or better‑than‑bouillon cubes)
• 2 large Bay Leaves
• 2 tablespoons Olive Oil (light olive oil for tossing tortilla strips)
• 0.5 teaspoon Smoked Paprika (for color on tortilla strips)
• 4 small Corn Tortillas (cut into thin strips)
• 2 tablespoons Butter (softened, for brushing bread)
• 4 slices Bread Slices (standard sandwich bread, cut lengthwise)
• 1.5 cups Canned Tomatoes (home‑canned or diced, no added salt)
• 1 large Celery Rib (diced)
• 0.5 medium Orange Bell Pepper (diced)
• 1 Jalapeño (seeds removed, sliced thin)
• 0.5 cup Long Grain Rice (rinsed and drained)
• 1 can Black Beans (15 oz, rinsed and drained)
• 1 can Sweet Corn (15 oz, with liquid, rinsed)
• 2 tablespoons Cilantro (fresh, chopped)
• 1 Lime (cut into wedges for serving)
• 1 cup Kobe Jack Cheese (freshly grated; any meltable cheese works)
• 1 Avocado (sliced for garnish)

Instructions

1. Start the Broth

   Place the large stock pot on medium‑high heat, add 8 cups of water, and bring to a gentle boil. Add the two bone‑in chicken breasts (one with skin, one skinless).

   Time: PT5M

   Temperature: 212°F

2. Grind Spice Paste

   In the mortar and pestle combine 1 tsp whole peppercorns, 1 tsp cumin seeds, and a pinch of salt. Grind until fine, then add the three chopped garlic cloves and a splash of water. Grind into a smooth paste.

   Time: PT5M

3. Skim the Broth

   Using a ladle, gently remove the white protein foam that forms on the surface of the simmering broth.

   Time: PT2M

4. Add Aromatics

   Add the two seeded chile guajillos, half a diced medium onion, two sliced green onion tops, 2 tbsp chicken bouillon, and 2 large bay leaves to the pot. Stir in the ground spice paste with a little extra water to help dissolve it.

   Time: PT3M

5. Simmer Chicken

   Reduce heat to a gentle simmer. Cook the chicken until fully cooked and tender, about 17 minutes.

   Time: PT17M

   Temperature: 190°F

6. Prepare Tortilla Strips

   While the soup simmers, cut the corn tortillas into thin strips. Toss with 2 tbsp light olive oil, ½ tsp smoked paprika, and a pinch of salt until lightly coated.

   Time: PT5M

7. Bake Tortilla Strips

   Spread the coated strips on a foil‑lined baking sheet. Bake in a pre‑heated 400°F oven, turning every few minutes, until golden and crisp, about 15 minutes.

   Time: PT15M

   Temperature: 400°F

8. Toast Bread

   Lightly butter both sides of each bread slice, cut lengthwise, and place on the same baking sheet as the tortilla strips. Bake alongside the strips until golden, about 10 minutes, flipping once.

   Time: PT10M

   Temperature: 400°F

9. Shred Chicken

   Remove the cooked chicken breasts from the pot, set aside to cool for a few minutes, then roughly chop into bite‑size pieces.

   Time: PT5M

10. Blend Chili‑Tomato Base

    In the blender, combine the softened chile guajillos, 1 cup of hot broth from the pot, and 1.5 cups canned tomatoes. Blend until smooth.

    Time: PT3M

11. Add Vegetables, Rice, Beans & Corn

    Return the pot to the stove. Stir in the diced celery rib, half a diced orange bell pepper, sliced jalapeño, 0.5 cup rinsed rice, rinsed black beans, sweet corn with its liquid, and the blended chili‑tomato mixture.

    Time: PT5M

12. Bring Soup to Light Bubble

    Increase heat and bring the soup to a gentle bubble, then add the chopped chicken back into the pot.

    Time: PT5M

    Temperature: 190°F

13. Finish the Soup

    Remove the bay leaves, stir in 2 tbsp chopped cilantro, and season with additional salt if needed. Let the soup simmer for another 5 minutes.

    Time: PT5M

    Temperature: 190°F

14. Plate and Garnish

    Ladle soup into bowls. Top each serving with a generous handful of baked tortilla strips, ¼ cup grated Kobe Jack cheese, avocado slices, and a lime wedge. Serve with toasted bread on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g