Mexican Tortilla Chicken Soup
Our authentic Mexican Tortilla Chicken Soup is a favorite in our kitchen. It's easy, bright and totally satisfying!
Servings 8 servings
Ingredients
Soup
- 4 Tablespoons extra virgin olive oil
- 2 medium white onions, diced
- 5 garlic cloves, smashed
- 3 medium jalapenos, diced (seeded if you want less heat)
- 1 28 ounce can San Marzano tomatoes, hand crushed
- 2 quarts (1900 ml) chicken stock, recipe follows or use your favorite brand
- 1 3-4 lb roasted chicken or rotisserie chicken, shredded
- 1 Tablespoon Adobo all-purpose seasoning, optional
Crispy Corn Tortilla Strips
- 1 package 24 count corn tortillas, cut into strips
- vegetable oil, for frying
- Pink Himalayan sea salt or Kosher sea salt, finely ground for sprinkling
Chicken Stock
- 1 3-4 lb roast chicken, organic or free range preferable
- 2 large carrots, large dice
- 4 large celery stalks, large dice
- 2 large white onions, large dice,
- 8 garlic cloves, smashed
- 1 turnip, halved
- 2 parsnips, large dice
- 3 bay leaves, fresh or dried
- 1/2 bunch thyme leaves, fresh
- 2 teaspoons black peppercorns
Instructions
Soup
- Heat a heavy-bottomed stockpot or large Dutch oven over medium-high heat. Add the extra virgin olive oil and heat for 30 seconds, then add the onions, garlic, jalapenos, and hand crushed San Marzano tomatoes. Cook stirring for 15 minutes, until the vegetables soften, add the chicken and Adobo, then pour in the stock and simmer on low for 45 minutes.
- Ladle the hot soup into bowls or serve family style. Garnish with your choice of toppings, Mexican melting cheese, sliced jalapenos, sliced avocados, fresh cilantro, lime wedges, pico de gallo, sour cream. And then add the Crispy Corn Tortilla Strips.
Crispy Corn Tortilla Strips
- Meanwhile, heat 2-inches of vegetable oil over medium-high heat. When the oil begins to "roll", add the tortilla strips in batches and fry until they are golden and crisp. Remove to a paper towel-lined rack and sprinkle with finely ground Pink Himalayan sea salt while they are hot.
Roasted Chicken Stock
- Debone roasted chicken, and set meat aside for soup.
- In a large stockpot over medium-high heat add the bones, carrots, celery, white onions, smashed garlic cloves, turnip, parsnips, bay leaves, thyme leaves, and black peppercorns. Pour in just enough cold water to cover the ingredients. Bring to a boil, reduce heat to low and allow to simmer partially covered for 2 hours. As it cooks, skim the foam off of the top to remove any impurities. Add a little more water if necessary to keep the vegetables and chicken bones covered while simmering. Being careful not to add too much, as it will dilute the stock.
- After simmering carefully pour the stock, through a fine-mesh strainer, into another large pot or bowl.
Notes
- Prep time is approximate.
- Refrigerate leftovers (after cooling completely) safely up to 4 days in an airtight container.
- Freeze in an airtight container up to 6 months. Defrost in the fridge overnight and then warm in a heavy-bottomed saucepan for 10 minutes.