Wonderful Savory Chicken Tortilla Soup
I answered the door one day and there was a friend of ours solemnly holding a nice plump plucked chicken. Jeff had helped him with a project at his home and the chicken was his thanks. I solemnly accepted it, promising to do it justice. That chicken became the BEST chicken and dumplings I’ve ever had. Without exception. It was unbelievably rich and buttery with intense chicken-y flavor. In fact the more I’m thinking about it, the more I think chickens would be a WONDERFUL project. For Jeff.
Even when you’re making a quick tortilla soup to get on the table in 30 minutes after a long day, you can easily create all kinds of lovely tomato flavor. But if you’re using already cooked chicken meat, added at the end, you’re going to have a one-note production without much savory depth of flavor. I have the answer.
It’s the boullion baby.
Adding chicken boullion produces that wonderful rich chicken-y flavor in your soup that the free-range chicken brought to my chicken and dumplings. Add in some cumin and oregano along with sweet bits of corn and avocado and you’ve got a WINNER! My easy, make ahead very flavorful poached chicken can be shredded and used for this recipe.
There’s so much to love about this soup. …..
You’ll have a hard time picking your favorite part. There’s so much rich chicken flavor from the boullion and the crunchy toppings send it over the top. The avocado, really makes it too. Very flavorful but not too spicy. You could even top it with a nice handful of Monterey Jack cheese! I made extra crispy tortilla strips just to snack on while I was waiting for the soup to cook. I’m bad like that.
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One of the most flavorful chicken tortilla soups you'll eat. A great recipe to use my large-batch, time saving poached chicken recipe or substitute leftover holiday turkey. Very flavorful but not too spicy.
- 1 tablespoon canola oil
- 1 onion chopped
- 4 cloves garlic minced
- 1/4 jalapeño pepper stem and seeds removed - roughly chopped
- 1/4 teaspoon chili pepper
- 1 (14-ounce) can) fire roasted tomatoes, un-drained
- 1 (14.5 ounce) can diced tomatoes, un-drained
- 6 cups chicken stock (Can use 1 full 48 ounce box)
- 1 (15 ounce) can black beans, drained
- 2 ½ cups frozen corn
- 1/4 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 8 chicken boullion cubes
- 1 rotisserie chicken shredded (this is 3 ½ cups shredded chicken)
- 1 cup oil
- 8 small yellow corn tortilas
- 1 cup (4 ounces) Monterey Jack cheese
- 1 lime cut into wedges
- 2 Avocados (ripe)
Place the tortillas on a baking sheet and put them in a 200°F oven for 10 minutes to make them easier to work with.
When tortillas done, remove from the oven and cut in half. Next cut the halves into 1/4-inch wide strips and set aside.
While the tortilla strips are baking, in a medium size pot, add 1 teaspoon oil and the chopped onions. Cook 4-5 minutes or until softened but not browned, stirring frequently.
To the onions add the chopped jalapeño pepper and cook for 2 minutes more. Add the garlic and cook for 30 seconds more.
Add the tomatoes, chicken stock, beans, corn, 1/4 teaspoon dried oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1 teaspoon garlic powder, and 8 chicken bullion cubes. Increase the heat to high and cook until the soup begins to boil, then reduce heat to a low simmer.
Cover and simmer for 15 minutes.
While the soup is cooking, heat 1 cup oil over medium-high heat. Working in several batches, fry the tortilla strips until very slightly browned and crisp. Remove the strips from the pan, salt and let drain on a paper-towel-lined plate.
Meanwhile prep the garnishes by pitting the avocado, removing the peel and cutting the avocado into ¼ inch dices.
After the soup has simmered 15 minutes, add the shredded chicken and cook several minutes until heated through.
To serve, divide half the tortilla strips among 6 individual serving bowls and add soup. Top with avocado, cheese and remaining tortilla strips. Serve with lime wedges.
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