Easy Homemade Chicken Tortilla Soup Recipe
Try this Easy Homemade Chicken Tortilla Soup Recipe recipe
Try this Easy Homemade Chicken Tortilla Soup Recipe recipe
- 1 bay leaf
- 1/2 teaspoon kosher salt
- salt and ground black pepper to taste
- juice of half a lime
- 1 lime, cut into wedges
- 2 teaspoons neutral flavored oil
- 1 pound skin-on bone-in chicken thighs
- 1/4 teaspoon ancho chili powder
- 1 large yellow or white onion finely chopped
- 5 stalks celery finely chopped
- 1 large jalapeno finely chopped
- 3 garlic cloves minced (about 1 tablespoon)
- 1-1/2 teaspoons ancho chili powder
- 1-1/2 teaspoons ground cumin
- 1-1/2 cups corn fresh or frozen
- 4 (6-inch) corn tortillas roughly chopped
- 6 cups homemade or store-bought low-sodium chicken stock
- 1 pound tomatoes cored and finely chopped or 1 (14-ounce)
- fresh cilantro leaves and tender stems
- 1 avocado, diced
- crumbled or shredded cheese (queso fresco monterey jack or cheddar)
- crispy tortilla strips
- Carbohydrate 0.590580833217816 g
- Cholesterol 63.5029318 mg
- Fat 11.5739110707979 g
- Fiber 0.12919166531885 g
- Protein 13.1069012164741 g
- Saturated Fat 3.32596959969376 g
- Serving Size 1 1 serving (156g)
- Sodium 185.258916864532 mg
- Sugar 0.461389167898966 g
- Trans Fat 0.745296931060799 g
- Calories 162 calories
Step-by-step
- Prepare the Chicken: Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Rub chicken on both sides with salt and ancho chili powder.
- Heat the oil in a large soup pot over medium heat. Add chicken thighs, skin-side-down and cook until the skin is golden brown, about 12 minutes. Transfer the chicken, skin-side-up, to the prepared baking sheet and roast until the chicken is cooked through; about 20 minutes. Once roasted, transfer to a plate and allow to rest for 10 minutes.
- Sometimes the chicken skin can be a bit stubborn when you are removing it from the pan. If some is left stuck to the bottom of the pan, don’t worry. Scrape up the larger pieces and place them on top of the chicken thighs. Leave the smaller bits in the pot, they will be used in the soup.
- When you are able, remove the skin from the chicken and shred the meat. Either discard the skin or save it as a topping for the soup.
- Prepare the Soup: While the chicken roasts in the oven you can make the soup.
- Remove all but 1 tablespoon of the chicken fat left in the pot from browning the chicken thighs then add the onions, celery, jalapeño, garlic, chili powder and cumin. Cook until the onions are soft, about 10 minutes.
- Stir in the bay leaf, corn, chopped tortillas and the chicken stock. Bring to a boil, lower the heat, season to taste with salt and pepper and simmer uncovered for 20 minutes.
- Add the tomatoes and simmer uncovered for 10 minutes. Stir in the shredded chicken and the lime juice.
- Just before serving the soup, turn the broiler to high then broil the chicken skin (if using) until crisp, about 1 minute. Cut into strips.
- Divide the soup between bowls and top with cilantro an extra squeeze of lime, avocado, cheese, crispy tortilla strips and the reserved crispy chicken skin.
Deep brick-red broth releases aromas of toasted cumin and sharp lime juice while carrying crisp shards of fried corn tortillas on its surface. When building a complete meal around this robust pot, contrast the heavy richness of melted queso fresco and diced avocado with bright, acidic side dishes like a crisp jicama and citrus slaw dressed simply in lime and cilantro. Starchy accompaniments such as warm cilantro-lime rice or simple black beans cooked with epazote also ground the meal without competing with the bold chili and garlic aromatics in the base. While checking meat with a digital probe set to 165 degrees Fahrenheit is standard practice, home cooks can also gauge doneness reliably by piercing the thickest part of the thigh and pressing until the juices run entirely clear rather than pink. Letting the shredded meat rest undisturbed for ten full minutes before it meets the simmering broth ensures the muscle fibers reabsorb their moisture so the chicken retains its tenderness.
