Chicken Tortilla Soup

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🥘 Ingredients

  • Oaxaca cheese
    1 piece
  • avocado (diced)
    2
  • bacon (half-inch cubes)
    4 oz
  • chicken broth
    1.5 c
  • chicken stock
    4 c
  • chicken thighs (boneless & skinless)
    1 lb
  • cilantro
  • corn
    2 ears
  • corn kernels
  • corn tortillas
  • crushed tomatoes
    1/2 28 oz can
  • dried ancho chili (de-seeded)
    1
  • dried guajillo chilies (de-seeded)
    2
  • garlic (finely chopped)
    5 cloves
  • ground cinnamon
    1/2 tsp
  • ground coriander
    1 tsp
  • ground cumin
    2 tsp
  • oil
  • onion (finely diced)
    1 medium
  • salt
  • serrano chilies (sliced)
    2
  • shredded cheddar cheese
    1 c
  • smoked paprika
    1 tsp
  • tortilla chips
  • vegetable oil
    6 c

🍳 Cookware

  • deep fryer
  • wire rack
  • pot
  • blender
  • bowl
  1. 1
    ```cooklang Place corn tortillas into deep fryer with vegetable oil heated to 350F.
    corn tortillas, vegetable oil: 6 c
  2. 2
    Fry until golden brown.
  3. 3
    Remove and drain on a wire rack .
  4. 4
    Season with salt .
    salt
  5. 5
    Let cool.
  6. 6
    Add oil to pot and heat over medium-high heat.
    oil
  7. 7
    Season chicken thighs (boneless & skinless) with salt and other seasonings.
    chicken thighs (boneless & skinless): 1 lb, salt
  8. 8
    Sear chicken in batches for 2-3 minutes until brown.
  9. 9
    Set aside.
  10. 10
    Reduce heat to medium.
  11. 11
    Add bacon (half-inch cubes) and cook until crispy.
    bacon (half-inch cubes): 4 oz
  12. 12
    Add onion (finely diced) , serrano chilies (sliced) , and garlic (finely chopped) .
    onion (finely diced): 1 medium, serrano chilies (sliced): 2, garlic (finely chopped): 5 cloves
  13. 13
    Season with salt .
    salt
  14. 14
    Cook for 3 minutes until softened.
  15. 15
    Add ground cumin , ground coriander , smoked paprika , and ground cinnamon .
    ground cumin: 2 tsp, ground coriander: 1 tsp, smoked paprika: 1 tsp, ground cinnamon: 1/2 tsp
  16. 16
    Cook for 30 seconds until fragrant.
  17. 17
    Add dried guajillo chilies (de-seeded) , dried ancho chili (de-seeded) , corn , and chicken stock .
    dried guajillo chilies (de-seeded): 2, dried ancho chili (de-seeded): 1, corn: 2 ears, chicken stock: 4 c
  18. 18
    Scrape bottom of pot.
  19. 19
    Add chicken back to pot.
  20. 20
    Increase heat to medium-high.
  21. 21
    Bring to a boil.
  22. 22
    Reduce heat to low.
  23. 23
    Simmer for ⏱️ 15 minutes or until chicken is cooked.
  24. 24
    Remove chilies and corn.
  25. 25
    Set chicken aside.
  26. 26
    Place chilies in blender .
  27. 27
    Add chicken broth .
    chicken broth: 1.5 c
  28. 28
    Blend until smooth.
  29. 29
    Pour back into pot.
  30. 30
    Add crushed tomatoes .
    crushed tomatoes: 1/2 28 oz can
  31. 31
    Simmer for ⏱️ 5 minutes .
  32. 32
    Shred chicken.
  33. 33
    Turn off heat.
  34. 34
    Add shredded chicken, corn kernels , and cilantro .
    corn kernels, cilantro
  35. 35
    Place tortilla chips in a bowl .
    tortilla chips
  36. 36
    Top with Oaxaca cheese and shredded cheddar cheese .
    Oaxaca cheese: 1 piece, shredded cheddar cheese: 1 c
  37. 37
    Melt cheese.
  38. 38
    Ladle in soup.
  39. 39
    Top with tortilla chips , avocado (diced) , corn kernels , and cilantro .
    tortilla chips, avocado (diced): 2, corn kernels, cilantro
  40. 40
    ```