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Tortilla Soup

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Introduction

Tortilla Soup offers a comforting blend of smoky flavors with its rich base, making it an irresistible choice for those craving heartwarming dishes. Perfectly balanced between spicy and creamy, this recipe ensures every bite is both satisfying and authentic.

Tips for this recipe

For the best tortilla soup experience, allow ample time for simmering to let flavors meld beautifully. Additionally, using fresh ingredients, especially herbs like cilantro and spices such as chipotle chiles, will greatly enhance your dish.

Why you will love this recipe

Tortilla Soup’s appeal lies in its versatility and the joy it brings with every spoonful. Its warmth and aromatic flavors transport you to sun-soaked kitchens, making it an ideal dish for any meal.

Ingredients

  • 1 4-pound chicken
  • 1 onion, quartered
  • 1 carrot, peeled, chopped
  • 5 garlic cloves, smashed
  • 2 dried chipotle chiles
  • 1 jalapeño (with seeds), halved lengthwise
  • 7 cilantro sprigs
  • 3 tablespoons fresh lime juice
  • Kosher salt and freshly ground black pepper
  • Vegetable oil for frying
  • 5 corn tortillas, cut in 1/2″-thick strips
  • 2 ears of husked corn or 2 cups frozen, thawed corn kernels

Adviced equipments

– Blender: Essential for creating a smooth soup base.

– Slow Cooker or Large Pot: Perfect for cooking soups without supervision, enhancing flavor development.

– Tortilla Press: Crucial for crafting authentic corn tortillas to accompany the soup.

– Cheese Grater: Useful for adding cheese as a garnish, enriching taste and presentation.

History of the recipe

The roots of Tortilla Soup are deeply embedded in Mexican cuisine. Evolving from traditional soup recipes that feature corn-based tortillas, it has transformed over time to become a staple dish enjoyed globally.

fun facts about this recipe

Tortilla Soup isn’t just a meal; it’s an experience that celebrates the spirit of Mexican culinary tradition. Its fusion of flavors and textures reflects centuries-old cooking methods, making each bowl a delicious homage to cultural heritage.

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Tortilla Soup

Tortilla Soup

amanda

Equipment

  • - Blender: A key tool for pureeing tomatoes, peppers, and other vegetables to make the tortilla soup base.

  • - Slow Cooker or Large Pot: Useful for simmering soups at low temperatures to develop flavors without constant supervision.

  • - Tortilla Press: Essential for making homemade corn tortillas to serve with the soup, enhancing its authenticity and taste.

  • - Cheese Grater: For shredding cheese that can be added on top of or within the soup for a richer flavor profile.

Ingredients

  • 1 4-pound chicken

  • 1 onion, quartered

  • 1 carrot, peeled, chopped

  • 5 garlic cloves, smashed

  • 2 dried chipotle chiles

  • 1 jalapeño (with seeds), halved lengthwise

  • 7 cilantro sprigs

  • 3 tablespoons (or more) fresh lime juice

  • Kosher salt and freshly ground black pepper

  • Vegetable oil (for frying)

  • 5 corn tortillas, cut in 1/2"-thick strips

  • 2 ears of husked corn, or 2 cups frozen, thawed corn kernels

  • Chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco or mild feta

  • Ingredient info: Look for chipotle chiles at specialty foods stores and Latin markets.

  • A deep-fry thermometer

Instructions

1

Instruction 1

Bring chicken, onion, carrot, garlic, chipotles, jalapeño, and 16 cups water to a boil in a large pot; skim foam from surface. Reduce heat to medium and simmer, skimming the surface frequently, until chicken is cooked through, about 1 hour.
2

Instruction 2

Transfer chicken to a plate. Strain broth into another large pot. Return chiles to broth, if a spicier broth is desired; discard remaining solids. Shred chicken meat; discard skin and bones. Transfer chicken meat to a medium bowl and set aside.
3

Instruction 3

Meanwhile, set pot with strained broth over medium heat and add cilantro sprigs. Bring broth to a simmer; cook until reduced to 8 cups, about 1 hour. Discard sprigs and chiles, if using. Stir in 3 tablespoons lime juice. Season with salt, pepper, and more lime juice, if desired. Add chicken to broth. DO AHEAD: Can be made 2 days ahead. Chill until cold, then cover and keep chilled.
4

Instruction 4

Attach deep-fry thermometer to the side of a large cast-iron skillet or other heavy skillet. Pour oil into skillet to a depth of 1". Heat over medium heat until thermometer registers 350°F-360°F. Working in batches, fry tortilla strips, turning occasionally, until crisp and golden brown, about 2 to 3 minutes per batch. Using a slotted spoon, transfer to paper towels to drain. Season with salt.
5

Instruction 5

Cook corn over a gas flame or under a broiler, turning occasionally, until charred in spots. Let stand until cool enough to handle. Cut kernels from cobs in strips. Discard cobs. (Alternatively, cook kernels in a large skillet over high heat until charred in spots.)
6

Instruction 6

Rewarm broth with chicken. Divide soup among bowls. Top generously with corn, tortilla strips, cilantro, tomatoes, avocado, and crumbled queso fresco.
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