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Chicken Tortilla Soup
Love Mexican? Then you are sure to fall in love with this delicious Chicken Tortilla Soup recipe slightly adapted from Rick Bayless.
⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●blender
- ●food processor
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Quickly toast a chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Repeat with second chile if desired. Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)
2
Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about ⏱️ 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.
3
Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about ⏱️ 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for ⏱️ 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
4
Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls. When the chicken is done, usually about ⏱️ 5 minutes, ladle the soup into the bowls. Garnish with the crema, cilantro, and extra cotija cheese and tortilla chips if desired. Pass the lime separately.
large lime (cut into 6 wedges, for serving)1
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