Mexican Tortilla Chicken Soup
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
60
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 large
White Onion (quartered)1
Salt1.5 cups
Cooked Chicken (shredded)1 tsp
Whole Black PeppercornsDirections:
1
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil
2
Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy
3
Pour in the stock, season with salt and pepper, and simmer for 20 minutes
4
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame
5
When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides
6
Remove to a paper towel-lined platter and sprinkle with salt while they are still hot
7
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each
8
Top with the diced avocado and fried tortilla strips (and cheese if using)
9
Garnish with cilantro and serve with lime wedges
10
Place the chicken and vegetables in a large stockpot over medium heat
11
Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak
12
Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil
13
Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done
14
As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering
15
Carefully remove the chicken to a cutting board
16
When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container
17
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids
18
Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock
19
Cover and refrigerate for up to one week or freeze
20
Yield: 2 quarts