Try this Chicken Tortilla Soup recipe, or contribute your own.
- 2 tablespoons chili powder
- 6 tablespoons olive oil
- 1 tablespoon kosher salt
- 3 tablespoons tomato paste
- 3 tablespoons cumin
- 1 cup chopped fresh cilantro
- 6 corn tortillas
- 4 cups cooked shredded chicken
- 4 cups chopped white onion
- 1 cup chopped green pepper
- 1 cup chopped red pepper
- 1/3 up chopped and seeded jalapenos
- 1 heaping tablespoon chopped garlic
- 4 quarts chicken stock
- 3 cans black beans drained and rinsed
- 2 cups frozen whole kernel corn
- 2 cans green chilis drained
- 4 (14.5 oz) cans fire-roasted tomatoes undrained
- 1 teaspoon freshly grated black pepper
- Carbohydrate 72.6755130278179 g
- Cholesterol 44.1066666471898 mg
- Fat 12.8744381728539 g
- Fiber 11.7155373776451 g
- Protein 33.9785252453355 g
- Saturated Fat 2.90418606408588 g
- Serving Size 1 1 Serving (734g)
- Sodium 1215.18418450385 mg
- Sugar 60.9599756501728 g
- Trans Fat 1.23044348434564 g
- Calories 530 calories
Step-by-step
- In a large stock pot, heat olive oil over medium heat.
- Add onions, green peppers and red peppers and saute 6-8 minutes, until vegetables are starting to soften.
- Add garlic and saute for another minute.
- Add all other ingredients except for corn tortillas.
- Stir soup until everything is well blended and bring to a boil.
- Turn down to a simmer and cook for 30 minutes.
- Tear corn tortillas into small pieces and drop into the soup.
- Simmer for another 20 minutes.
- Taste for seasoning and adjust accordingly.
- Remove from heat.
- Serve with chopped avocado, grated Monterey Jack cheese, crumbled queso cheese, crushed tortilla chips and lime slices.
Roots of the Dish
Originating from the indigenous cooking traditions of Mexico, tortilla soup bridges the gap between broth-based preparations and starch-thickened stews. Early iterations utilized dry maize flatbreads not merely as an accompaniment, but as a structural thickener. When broken into liquid over sustained heat, the nixtamalized corn breaks down, releasing starches that naturally body the broth without requiring flour or heavy cream.
The Stockpot Challenge
Producing fifteen servings requires a heavy-bottomed stockpot holding at least eight quarts to prevent overflow during a rolling boil. Small burners on apartment ranges struggle to distribute thermal energy evenly across wide circumferences, making frequent stirring mandatory during the initial six to eight minute vegetable saute phase. Cast iron or heavy stainless steel models retain heat effectively, ensuring the medium heat setting remains stable.
Starch Integration
Tearing corn tortillas directly into the simmering stock requires twenty additional minutes of cooking time to achieve complete structural collapse. Stir the mixture vigorously every five minutes to break down floating pieces, or the masa can adhere to the bottom of the vessel and scorch. Adjust seasoning only after the tortillas have fully dissolved, as the corn solids alter the final salinity.
