Chicken Tortilla Soup

I’ve been craving Chicken Tortilla Soup, but I’ve never made it before. I already have my consommé base, that I use for pork and beef. It’s delicious; and that’s how I wanted my Chicken Tortilla Soup to taste. I made a few modifications, for this recipe, and I could not be happier with the result.

I try to keep my recipes simplified. The base is across the board now, and covers beef, chicken, and pork. 

A YouTube video demonstration is available by clicking this link.

CHICKEN TORTILLA SOUP

 

CHICKEN STOCK:

Skin, fat, bones from rotisserie chicken

4 Cups water

3 Chicken bouillon cubes

TORTILLA STRIPS:

8 Corn tortillas, halved, sliced into narrow ribbons

Oil for pan frying tortilla strips

Righteous Seasoning

 

SOUP:

2 Tablespoons cooking oil (or reserved chicken fat from chicken stock)

1/2 Onion, diced

1 Jalapeño, diced

2 Roma tomatoes, deseeded, diced

4 Cloves roasted garlic

1/2 Teaspoon Righteous Seasoning

1/2 Teaspoon granulated garlic

1/2  Teaspoon oregano leaves

1/4 Teaspoon cumin

1 Dried Pasilla chili pepper, stem and seeds removed

1 Dried Guajillo chili peppers, stem and seeds removed

2 California chili peppers, stems and seeds removed

6 Dried Arbol chili peppers, stems and seeds removed

3 1/2 Cups chicken stock 

1 Cup water

1/2 lime, juiced

2 Chicken bouillon cubes, if needed

Up to 1 Teaspoon tajin, to reduce spiciness, if desired

1 Cup frozen corn

1 (15 ounce) Can black beans

2 Rotisserie chicken breasts, cubed

 

TOPPING SUGGESTIONS:

Shredded cheese

Cilantro

Onions

Pico De Gallo

Jalapeño

Guacamole

Avocado

Sour cream

TO PREPARE CHICKEN STOCK:

Place ingredients in slow cooker. Cook on high, two hours. Strain stock. Reserve fat, to sauté vegetables. Yields 3 1/2 cups stock.

 

TO PREPARE TORTILLA STRIPS:

Pour enough oil, in a large frying pan, to pan fry tortilla strips. Fry on medium high heat, until tortilla strips are golden brown. Place on frying rack, to drain excess oil. Lightly season with Righteous Seasoning.

 

TO PREPARE SOUP:

Heat cooking oil, or chicken fat, in a Dutch oven, over medium high heat. Sauté onion and jalapeño, until softened. Add tomatoes, roasted garlic, and spices, to onion. Cook for 1 minute. Transfer onion mixture, dried chilies, and half of the chicken stock to blender. Process until smooth. Pour chili mixture into slow cooker. Rinse blender with remaining chicken stock, and pour into slow cooker. Add water and lime juice, to slow cooker. Taste soup. Add chicken bouillon, if needed. Bring to a boil, then simmer for 30 minutes. If soup is too spicy; stir in tajin, 1/4 teaspoon at a time. Tajin will reduce the spiciness. Add corn, beans, and chicken to slow cooker. Heat through. To serve: spoon into a soup bowl. Top with fried tortilla strips, and your choice of toppings.