Chicken Tortilla Soup Two Ways!
Chicken or no chicken, I absolutely love tortilla soup! I am going to show you two ways you can serve this tasty soup recipe. One is more traditional and the other has a more Tex Mex feel. Both are delicious!
Servings 6 Servings
Ingredients
- 3 lbs Chicken quarters
- 3 1/2 liters water
- 1 large white onion, sliced in half
- 8 large cloves of garlic
- 1 carrot
- 1 stick celery
- handful of cilantro
- 1 1/2 tsps salt
- 4 Large Roma tomatoes
- 1 serrano pepper
- 3 large dried chile ancho or chile pasilla stems and seeds removed
- 2 chile morita
- 20 corn tortillas
- 10 oz Panela cheese, cubed
- 1 c Mexican crema
- 2 Avocados, sliced or cubed
- 2 Limes, sliced into wedges
Instructions
- 3 lbs chicken quarters
- After washing the chicken, cover with 3 1/2 liters of water. Add 1/2 of an onion, 4 cloves of garlic, 1 carrot, 1 stick of celery, handful of cilantro and 1 1/2 tsps. of salt. Bring up to a boil. Skim foam off the top and cook for 40 minutes.
- In the air fryer, roast the other 1/2 of the onion, 4 Roma tomatoes, 3 cloves of garlic and 1 Serrano pepper for 12-15 minutes at 400 degrees. Or place under the preheated broiler for 15 minutes.
- Remove the stems and seeds from 2 dried chile ancho. Transfer to simmering water to soften for 10 minutes.
- Slice 20 corn tortillas into strip and fry in preheated vegetable oil until crispy. Drain onto paper towels.
- In that same oil fry 1 chile ancho and the two dried chile morita for 20-25 seconds or until crispy. When cool, crush fried Chiles. Set them aside.
- Remove all of the solids from the cooked chicken. Discard the vegetables. Shred the meat from the chicken and set aside.
- In the blender, add the roasted tomato, onion, garlic, serrano, 2 softened chile ancho and 1 1/2 c of the broth from the pot. Blend on high until smooth. Pour salsa into the pot with broth. Stir well to combine. Bring up to a simmer. Taste for salt. Simmer for 10 minutes. Add all the shredded chicken and cook for another 10 minutes.
- To serve, to a bowl add some chicken with plenty of broth. Add more tortilla strips. Garnish with cubed queso panela, fried crushed Chiles, Mexican crema, avocado and lime.
Notes
Chicken Tortilla Soup Variation
You will prepare the soup base as instructed above. To the soup you will add
2 c of corn
2 c black beans
1 c roasted green chiles
To serve, add 1/2 c cheese to the bottom of the bowls before ladling in the hot soup.
3 c shredded monterey jack cheese
Garnish
sour cream
chopped cilantro
finely diced red or green jalapeño
Fresh lime
Fried tortilla strips