Chicken Tortilla Soup

Chicken Tortilla Soup is the ultimate comfort food for this Texas gal. I grew up in south Texas during my early childhood and on weekends we would drive into the big city to shop at the big malls and shops like Sam’s Club and Folley’s. We would always eat lunch at our favorite restaurant, Pappasito’s or dinner at our favorite locally run Asian restaurant. At Pappasito’s, we had very strict rules about ordering; my sister and I had to get soup, we could only ask for water, Dad would get nachos, and he would not share. Pappasito’s tortilla soup is served with warm house made flour tortillas to help sop up the broth and even in the blazing hot Texas heat, soup was always a good choice. One of the treasures of their soup is the discs of corn that float around the magic bowl. I was once there when I had recently lost all four of my front teeth, so when I tried to eat the corn section the scene was reminiscent of a hamster spinning a wheel.

My version of soup is simple, hearty, and can be multiplied to feed a large crowd. You can alternate peppers to provide different levels of heat. You can top it with a variety of accoutrements or enjoy it as is. It is a bean free soup as I’m a Texan and that is how we prepare soups and chilis the right way.

I hope this dish brings you comfort during the warm or hot seasons.

Enjoy Ya’ll

Chicken Tortilla Soup – Serves 4-6

Ingredients:

1-2 lbs. Bone in Chicken Thighs (bone-in provides the hearty broth)

1 small onion chopped – I prefer purple, but any onion variety will do

3-4 Carrots – peeled and cut into discs

½ c Peppers – I prefer Poblano, Cubanelle, and Red Bell, but add jalapeno if you want a kick

1 Bunch Cilantro – dice both stems and leaves but keep separate

1 can diced tomatoes – I prefer Rotel

1 c Corn kernels or 1-2 whole corn cut into discs

3-4 Cloves of garlic minced

4 cups Chicken stock or 4 cups water with 1 Tbsp Chicken Base added

2 Limes

2 tsp Cumin

2 tsp Coriander

1 tsp Paprika

Salt and Pepper to taste

Toppings: Grated sharp white Cheddar, Fresh Tortillas or Tortilla Chips, Sour Cream, Lime Wedges, Diced Cilantro, Diced Avocado

1.      In a large heavy bottom pot, heat 2-3 tablespoons of olive or avocado oil to high heat. Once hot, place chicken thighs in, skin down, and allow them to sear for 3-4 minutes. Turn over and allow the back side to sear 3-4 minutes then remove chicken from the pot but return the pot to the heat.

2.      With the heat on medium, add the onion, carrots, peppers, cilantro stems, and garlic, and allow the vegetables to cook for around 10 minutes.

3.      Add the tomatoes, corn, and spices and stir. Nestle the chicken thighs into the center of the vegetables and add the broth. Turn the heat to low and allow the soup to simmer at least 45 minutes until the chicken thighs are fork tender.

4.      Remove the chicken, shred, and return to the pot. Add the diced cilantro leaves, juice of the limes, and taste for seasoning. Allow mixture to simmer 15-20 additional minutes then serve warm with your desired choice of toppings.