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Wonderful Savory Chicken Tortilla Soup
I answered the door one day and there was a friend of ours solemnly holding a nice plump plucked chicken. Jeff had helped him with a project at his home and the chicken was his thanks. I solemnly accepted it, promising to do it justice. That chicken became the BEST chicken and dumplings I’ve ever had. Without exception. It was unbelievably rich and buttery with intense chicken-y flavor. In fact the more I’m thinking about it, the more I think chickens would be a WONDERFUL project. For Jeff.
Even when you’re making a quick tortilla soup to get on the table in 30 minutes after a long day, you can easily create all kinds of lovely tomato flavor. But if you’re using already cooked chicken meat, added at the end, you’re going to have a one-note production without much savory depth of flavor. I have the answer.
It’s the boullion baby.
Adding chicken boullion produces that wonderful rich chicken-y flavor in your soup that the free-range chicken brought to my chicken and dumplings. Add in some cumin and oregano along with sweet bits of corn and avocado and you’ve got a WINNER! My easy, make ahead very flavorful poached chicken can be shredded and used for this recipe.
There’s so much to love about this soup. …..
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One of the most flavorful chicken tortilla soups you'll eat. A great recipe to use my large-batch, time saving poached chicken recipe or substitute leftover holiday turkey. Very flavorful but not too spicy.
- 1 tablespoon canola oil
- 1 onion chopped
- 4 cloves garlic minced
- 1/4 jalapeño pepper stem and seeds removed - roughly chopped
- 1/4 teaspoon chili pepper
- 1 (14-ounce) can) fire roasted tomatoes, un-drained
- 1 (14.5 ounce) can diced tomatoes, un-drained
- 6 cups chicken stock (Can use 1 full 48 ounce box)
- 1 (15 ounce) can black beans, drained
- 2 ½ cups frozen corn
- 1/4 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 8 chicken boullion cubes
- 1 rotisserie chicken shredded (this is 3 ½ cups shredded chicken)
- 1 cup oil
- 8 small yellow corn tortilas
- 1 cup (4 ounces) Monterey Jack cheese
- 1 lime cut into wedges
- 2 Avocados (ripe)
Place the tortillas on a baking sheet and put them in a 200°F oven for 10 minutes to make them easier to work with.
When tortillas done, remove from the oven and cut in half. Next cut the halves into 1/4-inch wide strips and set aside.
While the tortilla strips are baking, in a medium size pot, add 1 teaspoon oil and the chopped onions. Cook 4-5 minutes or until softened but not browned, stirring frequently.
To the onions add the chopped jalapeño pepper and cook for 2 minutes more. Add the garlic and cook for 30 seconds more.
Add the tomatoes, chicken stock, beans, corn, 1/4 teaspoon dried oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1 teaspoon garlic powder, and 8 chicken bullion cubes. Increase the heat to high and cook until the soup begins to boil, then reduce heat to a low simmer.
Cover and simmer for 15 minutes.
While the soup is cooking, heat 1 cup oil over medium-high heat. Working in several batches, fry the tortilla strips until very slightly browned and crisp. Remove the strips from the pan, salt and let drain on a paper-towel-lined plate.
Meanwhile prep the garnishes by pitting the avocado, removing the peel and cutting the avocado into ¼ inch dices.
After the soup has simmered 15 minutes, add the shredded chicken and cook several minutes until heated through.
To serve, divide half the tortilla strips among 6 individual serving bowls and add soup. Top with avocado, cheese and remaining tortilla strips. Serve with lime wedges.
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