Tortilla Soup
The crumbled tortillas tips provide both the unique flavor and thicken the chicken broth in this most emblematic of Mexican soups. This is not your mother's chicken soup (unless of course your Mother was born in Mexico). I prefer to add more of the crumbled chips to thicken the soup to a bisque-type consistency.
Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion chopped
- 2 garlic sliced
- 8 ounces chipotle chili pepper (dried) canned, in adobo sauce, minced
- 1 tbsp chili powder
- 2 tsp Kosher salt
- 6 cups chicken stock
- 1 cup corn kernels fresh or frozen and thawed
- 1 tomato chopped
- 1 cup boneless chicken breast shredded cooked chicken
- 1/2 cups cilantro (leaves)
- 1/4 cups lime juice freshly squeezed lime juice (about 2 limes)
- 12 tortilla chips About a dozen corn tortilla chips, broken a bit
- 2 lime cut into wedges for garnish
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
- Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.
- Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.
- Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.
Notes
The crumbled tortillas tips provide both the unique flavor and thicken the chicken broth in this most emblematic of Mexican soups. This is not your mother's chicken soup (unless of course your Mother was born in Mexico).
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