Tortilla soup encompasses all of the issues I really like finest in Mexican cooking.
Do you want salsa? Avocado? Cilantro? Contemporary scorching tortilla chips? Tortilla soup is sort of a soup model of my favourite enchilada, with rooster, and tortilla chips. And avocado.
Video! The best way to Make Chicken Tortilla Soup
Don’t Skip Frying the Tortillas
The important step that distinguishes tortilla soup from different Mexican soups is that you just fry strips of corn tortillas in oil first, and then use the tortilla cooking oil to construct the soup.
Tortillas chips aren’t merely a garnish for this soup. Through the use of the tortilla frying oil as a base for the soup you infuse the entire soup with the nice and cozy taste of toasted corn tortillas!
Finest Tortillas for Chicken Tortilla Soup
The very best tortillas to make use of for tortilla soup are stale yellow corn tortillas. Yellow corn tortillas are sturdier than white corn tortillas and have a richer taste when cooked. Home made is finest, in fact, however store-bought tortillas may even work for this recipe.
The tortillas must be somewhat stale, or dry; they’ll fry up extra simply that means. My guess is that tortilla soup was first invented as a means to make use of leftover tortillas.
Since I don’t normally have dry tortillas sitting round, I put my fresh-from-the-fridge corn tortillas in a 200°F oven for 10 to 15 minutes. That’s simply sufficient warmth to dry them sufficiently so that they fry simply.
Extra Mexican soups to strive
- Mexican Chicken Lime Soup
- Mexican Meatball Soup
- Chicken Pozole
- Posole Rojo
- Pork and Poblano Stew
From the editors of Merely Recipes
Time-Saving Quick Minimize for Chicken Tortilla Soup
If you do not have leftover rooster already within the fridge for this recipe, decide up a rotisserie rooster in your means dwelling from work. (Save the bones to make selfmade rooster inventory!)
You can even shortly poach just a few rooster breasts or thighs for this recipe.
The best way to Retailer Chicken Tortilla Soup
Retailer the fried tortilla chips individually in an hermetic container at room temperature. The soup itself could be stored refrigerated for as much as 5 days, or frozen for as much as three months.
Extra Nice Mexican Soups & Stews
- Prompt Pot Chicken Tortilla Soup
- Pozole Rojo
- Albondigas Soup
- Mexican Chicken and Rice Soup
- Chicken Pozole
- Mexican Chicken and Lime Soup
Chicken Tortilla Soup Recipe
This recipe is well doubled.
This recipe is tailored from one we discovered years in the past on the web site of Muir Glen, makers of natural canned tomatoes. Muir Glen makes a very good “fire-roasted” canned tomato, which is effectively suited to Mexican dishes.
- 6 (6-inch) corn tortillas, ideally somewhat previous and dried out
- 1/4 cup corn oil, peanut oil, or further virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 medium Anaheim, poblano or jalapeño chile, seeded, veins eliminated, chopped (Relying on the hotness and taste desired. You can even combine chiles – 1 Anaheim and a half jalapeño.)
- 4 cups rooster broth or selfmade rooster inventory
- 1 can (14.5 oz) crushed tomatoes (ideally fire-roasted)
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 1 1/2 cups shredded cooked rooster
- 1 ripe avocado
- 1/2 cup (2 oz) shredded Monterey Jack cheese (or delicate cheddar)
- Chopped contemporary cilantro
- 1 lime, minimize into wedges
1 Fry the tortilla strips: If you’re beginning with considerably previous, dried out tortillas, nice. If not and you might be beginning with comparatively contemporary tortillas, put them on a baking sheet and put them within the oven at 200°F for 10 to 15 minutes to dry them out a bit. It’s best to begin with tortillas that do not have a variety of moisture in them.
Minimize the tortillas in half, after which minimize the halves into 1/4-inch extensive strips.
Warmth the oil over medium-high warmth in a 3-quart pot. Working in three batches, fry the tortilla strips within the oil, till calmly browned and crisp. Take away the tortilla strips from the pan and let drain on a paper-towel-lined plate.
2 Sauté the greens: Add the chopped onions to the pan, cook dinner 2 minutes, stirring often. Add the chopped chile and cook dinner for 2-3 minutes extra, till the onions and chiles have softened. Add the garlic and cook dinner for 30 seconds extra.
3 Simmer the soup: Add the broth, tomatoes, and salt. Improve the warmth to excessive, warmth till the soup begins to boil, then cut back the warmth to a low simmer, cowl and simmer for 15 minutes. Add the shredded rooster and cook dinner till heated by means of.
4 Serve with tortilla strips and garnishes: To serve, pit, peel, and minimize the avocado into 1-inch items. Divide half of the tortilla strips amongst 4 particular person serving bowls; ladle in soup. Prime with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.