Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium white onions, diced
- 2 garlic cloves, minced
- 2 jalapenos, seeded and minced
- 3 ripe medium tomatoes, chopped
- 1 quart chicken stock, recipe follows
- Salt and freshly ground black pepper
- Canola oil, for pan-frying
- 8 corn tortillas, cut into 1/8-inch-thick strips
- 1 1/2 cups shredded cooked chicken
- 2 avocados, halved, pitted, peeled, and diced
- 1 cup shredded Jack cheese, optional
- 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
- 1 lime, cut in wedges, for serving
Directions
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
Chicken Stock:
- 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1 turnip, halved
- 1/4 bunch fresh thyme leaves
- 2 bay leaves
- 1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts
Photo: Mexican Tortilla Chicken Soup Recipe















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 100 reviews
By sandraelaine1975
houston tx
on May 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tyler never ever disappoints me when it comes to Mexican food! I am Mexican American and I have had real down home Mexican food and this tortilla soup was spot on! He knows his Mexican flavors well. The only thing I added was the jalapeno with the seeds because I ( Family like our food spicy !
By Quillin
Dallas, TX
on December 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tyler does not disappoint with this recipe; it is delicious! I also made his chicken stock and it was easy and flavorful. I followed his recipe almost to the 't', I added one more jalapeno for added kick. The tortilla strips are addictive. Make this recipe, if you love Mexican dishes, you'll love it!
By illinoismtg_115...
Naperville, IL
on May 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I took note of comments from others on this website and added 1 tsp of ground cumin, some cheyenne pepper and chili powder, plus a few dashes of tabascco towards the end of cooking. I did this because I like things a bit mpre spicy. The end result was that it was simply delicious! The tortilla strips were perfect. Frankly, the best tortilla soup my husband and I have ever eaten. Add extra ingredients or not. I think the soup will still be great. Thanks to Tyler for his genius! Try this, it's a MUST.
Read all 100 reviews