For my parents’ birthdays this weekend I prepared a Mexican Feast. For the main course I debuted my original Chicken Tortilla Soup! I have had many versions of this dish and I finally decided to create my own that Incorporated all of my favorite aspects of each. My family loved it and I was elated that it turned out so well on my first try! I provided an array of toppings… such as sharp cheese, tangy sour cream, and bright cilantro, that further enhanced the flavor and flair of this soup! While it is absolutely delicious as is, if you like it spicy you could add some diced jalapeno or cayenne pepper. Boiling a whole chicken might take some time, but it provides for the juiciest meat and top notch stock. If you are in a hurry you could substitute diced cooked chicken breast and canned chicken broth, but the results won’t be as phenomenal (and watch out for the sodium content in your broth). Adobo seasoning is my “secret ingredient”! While the ingredients might vary by brand, mine contains salt, garlic, onion, black pepper, oregano, bay, and turmeric. It is available at most grocery stores (although my specific version comes from Whole Foods). Next time I might use fresh diced/pureed tomatoes in place of the canned, but otherwise I’m sticking to this recipe for good!
INGREDIENTS
1 3 lb. chicken, giblets removed
1 3 lb. chicken, giblets removed
water, enough to cover chicken for boiling and create at least 6 cups of stock
2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
28 oz. can crushed tomatoes (I used fire-roasted)
4 oz. can diced green chiles
4 oz. can diced green chiles
2 Tbsp. extra virgin olive oil
1 large onion, diced
4 cloves garlic, minced
1 tsp. Adobo seasoning (I purchase this brand)
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. paprika
salt and freshly ground black pepper, to taste
pinch cayenne pepper, to taste
To garnish:
sharp Cheddar or Monterrey Jack cheese
sharp Cheddar or Monterrey Jack cheese
fresh cilantro, chopped
sour cream
sour cream
green onions, sliced
avocado, sliced
tortilla chips
DIRECTIONS
1. Place chicken in a large pot. Cover with water (at least 8 cups) and bring to a boil. Boil for 40 minutes, or until the chicken is no longer pink and the juices run clear.
2. Take the pot off of the stove. Remove chicken from the pot and set aside to cool. Strain the stock and allow it to cool to room temperature. Once the chicken has cooled, remove the meat from the bones. Store the stock and chicken meat in the refrigerator until you are ready to use them (can be several hours or overnight). Before using the stock, skim the fat off the surface. Shred or dice the chicken before use.
3. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook for about a minute. Stir in the Adobo, cumin, chili powder, and paprika and cook for another minute. Add 6 cups of chicken stock, the black beans, corn, tomatoes (I dumped in one can of beans whole and pureed the second in a blender for a creamier consistency.), green chilies, and chicken.
4. Bring to a boil and then reduce heat to medium-low and simmer for at least 15 minutes. Season to taste with salt and freshly ground black pepper and cayenne.
5. Serve hot and garnish with a selection of Cheddar or Monterrey Jack, fresh cilantro, sour cream, green onions, avocado, and tortilla chips.
Serves 8.
Best chicken tortilla soup, easy and fast to make I used rotisserie chicken and fire roasted crushed tomatoes it is a hit
Have been craving chicken tortilla soup and gave in and made this for lunch today. Wow! I love it! I added an ear of fresh cut corn and some cumin. This was a home run! Thanks for the recipie!
Delicious! I’ve made tortilla soup a few times before, but this is definitely my favorite recipe. Thanks!
YUM! made this tonight, whole family was happy! THANX for sharing!
So glad you enjoyed it!
I cannot believe more people haven’t commented on this recipe- made today and it’s a new favorite!
Thank you, Laura! It’s definitely one of our favorites- I’ve made it over and over again!