Chicken Tortilla Soup Recipe • A Flavorful Mexican Classic! - Episode 382
Recipe Information
Chicken Tortilla Soup
Cultural Context
Chicken Tortilla Soup is a traditional Mexican dish that showcases the rich flavors of the region. It is often enjoyed as a comforting meal, especially during colder months. The soup combines the savory taste of chicken with the crunch of tortilla strips, making it a popular choice in Mexican households and restaurants alike. Variations exist across Mexico, reflecting local ingredients and preferences, but the essence remains the same: a hearty, flavorful soup that warms the soul.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
chicken
🥗Healthier: turkey
💰Cheaper: chicken thighs
Turkey is leaner and lower in calories; chicken thighs are more affordable.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast is lower in fat and provides a cheesy flavor; processed cheese can be more budget-friendly.
In a Dutch oven over medium heat, add oil and heat it up.
Add onions (red or yellow) and a Latino pepper, then add two roma tomatoes, water, a lot of garlic, and Chipotle puree.
Season with oregano and ground cumin, stirring constantly until soft (about 8 to 10 minutes).
Crush the tomatoes with a wooden spatula to indicate they are done.
Pour in 2 cups of chicken broth and stir well, cooking for 20 minutes.
Remove from heat and transfer the mixture to a blender, covering with a lid but removing the cap for steam to escape. Blend until smooth.
Transfer the mixture back to the Dutch oven and turn the heat to high.
Pour in 4 cups of chicken broth, season with sea salt and black pepper, and bring to a boil.
Add chicken breast cut in half, reduce heat to medium, and simmer for 20 minutes.
Prep the flour tortillas by cutting them into strips.
In a cast-iron pan, heat oil to 350-360 degrees Fahrenheit and fry the tortilla strips until golden brown (about 45 seconds).
Remove the tortilla strips and transfer to a plate lined with paper towels.
Remove the chicken breasts from the soup and shred them using a stand mixer with a paddle attachment.
Add the shredded chicken back to the soup, pour in freshly squeezed lime juice, stir well, and let simmer for 5 minutes.
Ladle the soup into bowls and garnish with Oaxaca cheese, avocado slices, tortilla strips, a dollop of crema, and chopped cilantro.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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