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Chicken and Tortilla Soup Recipe

Updated on November 18, 2013

Vote for Chicken Tortilla Soup!

4.8 stars from 6 ratings of Chicken Tortilla Soup

The Results!

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The Ingredients:

Recipe in Rebus:

salt skinned chicken lightly
salt skinned chicken lightly
saute in pan. Remove, and save the pan drippings
saute in pan. Remove, and save the pan drippings
let rest in bowl
let rest in bowl
for this recipe, go ahead and food process those shallots. (food processing tends to draw out the water in shallots, which in this instance doesn't particularly matter)
for this recipe, go ahead and food process those shallots. (food processing tends to draw out the water in shallots, which in this instance doesn't particularly matter)
add shallots to reserved pan juices. Simmer until translucent
add shallots to reserved pan juices. Simmer until translucent
add chili powder and mix well; simmer 2-3 minutes
add chili powder and mix well; simmer 2-3 minutes
add chicken stock, mix well, and continue to simmer. Meantime---
add chicken stock, mix well, and continue to simmer. Meantime---
prep your add-ins: left to right, top to bottom--cilantro prep
prep your add-ins: left to right, top to bottom--cilantro prep
Dice the avo small, and remove
Dice the avo small, and remove
crumble the queso fresco
crumble the queso fresco
smash some tortilla chips.
smash some tortilla chips.
Now it's time to shred the well-rested chicken.
Now it's time to shred the well-rested chicken.
 'Kay. Now head back to the stovetop, and add this to the soup. Let simmer another 5 minutes
'Kay. Now head back to the stovetop, and add this to the soup. Let simmer another 5 minutes
remove from heat, and finish with lime
remove from heat, and finish with lime
you'll need a cutting board to protect your countertop for these next few steps. Arrange soup kettle next to soup bowl with a handful of crumbled, tortilla chips in it.
you'll need a cutting board to protect your countertop for these next few steps. Arrange soup kettle next to soup bowl with a handful of crumbled, tortilla chips in it.
add soup---
add soup---
leaving about an inch or so to top, then go on to---
leaving about an inch or so to top, then go on to---
mise-en-place
mise-en-place
add the queso fresco
add the queso fresco
the avocado
the avocado
the sour cream
the sour cream
 the olives
the olives
and the cilantro. add a tasty quesadilla, and ole! South of the border. :)
and the cilantro. add a tasty quesadilla, and ole! South of the border. :)

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 32 oz or more, serves 4-6 admirably

Ingredients

  • 2 lbs chicken, bone in is tastiest
  • 2-3 cups tortilla chips, plain corn
  • 6 cups NS chicken stock
  • 1 cup shallots, minced
  • 1 cup queso fresco, crumbled
  • 3-4 TBSP chili powder
  • 2-4 TBSP olive oil, or vegetable oil
  • 2 limes, juiced
  • Bunch cilantro, cleaned and chopped
  • 1 can black olives, sliced
  • 1 cup sour cream

How to Do It:

  1. Salt skinless bone-in or bone-out chicken lightly.
  2. Heat oil in kettle over medium-high heat. When sizzling, add chicken pieces, and cook about 2-3 minutes each side--contingent on cut. When cooked, transfer from pan to bowl, and let rest, reserving pan drippings.
  3. if you have a food processor, mince your shallots that way. otherwise, mince them by hand, and add to the reserved pan drippings. Cook until translucent.
  4. Add chili powder, and stir. Simmer another few minutes until fragrant.
  5. Add chicken stock, and mix well. Turn heat down to medium, and simmer for another 10 minutes or so, during which time you can prepare the add-ins for the soup.
  6. Remove the leafs from the cilantro with a fork, dragging it through the bunch like comb through snarled hair. Dice reasonably fine, and set aside.
  7. Dice the avocado into small cubes while its skin is still intact, then spoon the cubes out of the shell, and set aside.
  8. Crumble the queso fresco, and set aside.
  9. Smash the tortilla chips into bits, and place handfuls in a little pyramid in each soup bowl.
  10. Now that the chicken has rested, shred it by pulling it apart.
  11. Add this to the simmering soup, and cook another five minutes or so.
  12. Remove from heat, and finish with lime.
  13. Grab a large cutting board to protect your countertop, and place the soup kettle on that. Line up your soup bowls (with tortilla chips inside) next to them.
  14. Fill the bowls with soup, making sure to get enough chicken chunks. Leave at least an inch from the bowl's rim to allow room for the goodies.
  15. Add the cheese.
  16. The avocado.
  17. A dollop of sour cream.
  18. Add the olives slices.
  19. And finish with cilantro. Whip up a quick and easy quesadilla, if you like, to complement this tasty soup, or serve with salad.

The Results!

Source

Comments

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    • kidscrafts profile image

      kidscrafts 

      4 years ago from Ottawa, Canada

      This looks just yummy, Charron! This bowl of soup looks just like a whole meal! I have to try to find the "queso fresco". I never bought that before.... so a new thing to try! Thanks for making me discover new things!

      Have a great day!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      4 years ago from New Delhi, India

      This is another delicious, well presented recipe from you!

      The colours look great---warm, fresh and healthy. Nice pictures too, just ideal for a winter evening.

      Thanks for sharing!

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      4 years ago from California

      Susan, thank you so much! Especially for the "bulletin board." :)

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      4 years ago from California

      you sweet Thing, you! Thank you for saying, that is just lovely to hear. It's my "Denny's Menu" angle...hehe...;)

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      4 years ago from California

      Hey Cookie--Yeah, life has gotten a bit hectic, but I was happy to finally have a minute to update. I like my lil kitchen corner here--and am so pleased you do, too. :)

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      4 years ago from California

      thank You so much, Prasetio. :) Happy Holidays. :)

    • prasetio30 profile image

      prasetio30 

      4 years ago from malang-indonesia

      Delicious and I'll bookmark the recipe here. Thank you so much for writing and sharing with us. Voted up and Yummy :-)

      Prasetio

    • My Cook Book profile image

      Dil Vil 

      4 years ago from India

      Hi Charron, how are you. Missing your yummy hubs... Nice one after a long time, thank you for sharing :) And again the same repetition of comment... Good pics - good pics - good pics, HAHA.. Just enjoyed reading this delicious recipe, hope i will try this one day, i like chicken recipes :) VOTED UP and awesome.

    • LaThing profile image

      LaThing 

      4 years ago from From a World Within, USA

      Feel like eating the pictures, LOL! Seriously though, I will have to give it a try. Thanks for sharing :)

    • Just Ask Susan profile image

      Susan Zutautas 

      4 years ago from Ontario, Canada

      Just had breakfast but after looking at your soup I'm starving. This looks and sounds so good! Can't wait to try it.

      Up+++, sharing and Pinning.

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