Tortilla Soup

By DreiFromBK

By breaking the classic tortilla soup recipe down to its three main components—the flavor base (tomatoes, garlic, onion, and chiles), the chicken stock, and the garnishes (including fried tortilla chips)—we found that we could devise techniques and substitute ingredients to make our own compelling version of tortilla soup. To achieve maximum flavor for our tortilla soup recipe, we composed a puree made from chipotle chiles, tomatoes, onions, garlic, jalapeños, and a cilantro-oregano substitute for the Mexican ingredient epazote, and then fried the puree in oil over high heat. We then added the puree to low-sodium canned chicken broth, which we strained after poaching chicken in it and infusing it with onions, garlic, cilantro, and oregano. Turning to the garnish, we oven-toasted our lightly oiled tortilla strips instead of frying them and substituted sour cream and Monterey Jack cheese for the harder-to-find Mexican crema and queso fresco.

Ingredients

• 9 6 9 cups, serving 6
• Ingredients
• Tortilla Strips
• 8 8 1/2-inch-wide corn tortillas (6-inch), cut into 1/2-inch-wide strips
• 1 1 1 tablespoon vegetable oil
• Table salt
• Soup
• 2 2 1 1/2 4 1 1/4 breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
• 8 8 8 cups low-sodium chicken broth
• 1 1 1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
• 4 4 cloves 4 medium cloves garlic, peeled
• Table salt
• 2 2 8 to 10 1 or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
• 2 2 2 medium tomatoes, cored and quartered
• 1/2 1/2 1/2 medium jalapeño chile
• 1 1 to 1 chile en adobo, plus up to 1 tablespoon adobo sauce
• 1 1 1 tablespoon vegetable oil
• Garnishes
• 1 1 1 lime, cut into wedges
• 1 1 1 Hass avocado, diced fine
• Fresh cilantro leaves
• 8 8 8 ounces cotija cheese, crumbled, or Monterey Jack cheese, diced fine
• Minced jalapeno pepper
• Mexican crema or sour cream

Details

Adapted from americastestkitchen.com

Preparation

Step 1

1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.