Chicken Tortilla Soup
This tortilla soup is one of my ultimate favorites! The whole chicken is used to make the broth and then shredded, so every part of the soup is completely homemade from start to finish! The broth is reinforced with roasted tomatoes, onions, garlic, and soaked chilies and then spiked with lime juice with a dollop of crema for decadence. The soup is topped with gooey Oaxaca cheese, cubed avocado, crispy fried tortilla strips, cilantro sprigs, and a sprinkling of Cotija. You won't be able to have just one bowl. Make a large batch, and enjoy this comforting and hearty soup all week long.
Prep Time 17 minutes mins
Cook Time 2 hours hrs 10 minutes mins
Total Time 25 minutes mins
Course Soups
Cuisine Mexican
Servings 8 people
Calories 419 kcal
Chicken Broth
- 1 5-8 lb. whole chicken, (giblets removed)
- 3 cloves garlic, skin removed and crushed
- 1 yellow onion, peeled and halved
- 1 bunch cilantro stems
Soup Base
- 7-8 Roma tomatoes, halved
- 3 cloves garlic (keep the skin on)
- 1 yellow onion, peeled and halved
- 2 limes, halved
- 4 dried ancho chilies
- Olive oil
- Kosher salt
Fried Tortilla Strips
- 10 corn tortillas, cut into 11/2 inch strips
- 1/2 cup vegetable oil
Assemblage
- Reserved shredded chicken
- 5 oz Oaxaca cheese, cubed
- 1 avocado, cubed
- Reserved fried tortilla strips
- 5 oz Cotija cheese, crumbled
- 8 oz crema
- Cilantro sprigs and lime wedges for garnish
Chicken Broth
Place the chicken, garlic, onion, and cilantro stems in a large soup pot and fill with water just enough to cover the chicken.
Place the pot over moderate heat and cook for about 30-45 minutes. Your chicken should be fully cooked through (this will depend on the size of your chicken)
You can check if your chicken is cooked through by pulling it out of the water and pulling the thigh bone from the breast. If the juices run clear (no blood or pink flesh), the chicken is done. While the stock is cooking, periodically skim the surface with a ladle to remove impurities.
After the chicken is cooked, carefully remove it from the water and place it on a cutting board to cool slightly.
Strain the broth into a clean bowl and discard the vegetables. Reserve.
While the chicken is still hot, rub off the skin (this should be very easy to do) and separate the meat from the bones. Shred the chicken and reserve.
Soup Base
Preheat oven to 350 degrees Fahrenheit
Line a sheet tray and evenly spread out the tomatoes, garlic, onion, and limes. Drizzle with olive oil and sprinkle with salt.
Place in the oven to roast for 20-25 minutes until the vegetables' bottoms are slightly caramelized.
While the vegetables are cooking, place the chilies in a medium-sized mixing bowl and cover with boiling water and place a plate on top (this helps rehydrate them and lock in the steam). Reserve.
Place the roasted vegetables in a blender, and squeeze in the roasted limes. Add the rehydrated chilies and blend until smooth. Season to taste with salt.
Place the pureed mixture into a large cleaned soup pot, add the reserved chicken broth, mix it, and bring it to a boil. Reduce the heat, and season to taste with salt.
Fried Tortilla Strips
Line a plate with paper towels.
Place vegetable oil in a large 12-inch sauté pan over moderate heat.
Allow for the oil to shimmer and add the tortilla strips. Cook until the strips are golden brown, about 2-4 minutes, and quickly remove them and place them on the paper towel-lined plate. Sprinkle with salt and reserve.
Assemblage
Place two heaping tablespoons of shredded chicken and cubed Oaxaca into individual bowls and top with hot soup broth.
Garnish with avocado, fried tortilla strips, cotija cheese, a dollop of crema, cilantro, and lime wedges.
Calories: 419kcalCarbohydrates: 27gProtein: 11gFat: 32gSaturated Fat: 18gCholesterol: 37mgSodium: 494mgPotassium: 394mgFiber: 5gSugar: 5gVitamin A: 788IUVitamin C: 18mgCalcium: 193mgIron: 1mg
Keyword Chicken tortilla soup, Soup Recipes, tortilla soup