one of my favorite soups to order at restaurants is chicken tortilla soup – i love the combination of savory, rich flavors paired with wonderfully fresh ingredients. however, until last week, i had never made it at home. i had a major hankering for it the other day, but wasn’t in the mood to go out to a restaurant, so it was time to give a homemade version a try. conveniently, a local restaurant, Mas Tacos Por Favor, was recently written up in Bon Appetit, + had provided the recipe for their super-popular chicken tortilla soup – i gathered up all the ingredients, + set about making it.
the soup turned out absolutely delicious – it is the tastiest chicken tortilla soup i’ve ever had. it’s a bit more time-consuming than some other versions, but completely worth it. it was so good that i had it for dinner on the day i made it, then for both breakfast + lunch the following day. no joke. the scratch-made broth is the star of the dish – amazingly savory, with a wonderful bite from the dried chiles. the tender chicken, the sweet charred corn + the tangy cheese work beautifully against the rich avocado, the bite of the tomatoes, + the crunch of the tortilla strips. another plus? the recipe makes quite a bit of soup, + like most soups/stews, the leftovers get even tastier after a day in the fridge. i will absolutely be making this amazing soup again soon!
chicken tortilla soup
1 4-pound chicken, rinsed
1 onion, quartered
1 carrot, peeled, chopped
5 garlic cloves, smashed
2 dried chipotle chiles
1 jalapeño (with seeds), halved lengthwise
7 cilantro sprigs
3 tablespoons (or more, to taste) fresh lime juice
1 14.5 oz. can diced tomatoes
kosher salt + freshly ground black pepper
vegetable oil (for frying)
5 corn tortillas, cut in 1/2″-thick strips
2 cups frozen corn kernels, thawed
to garnish: chopped fresh cilantro, diced avocado, + queso fresco, cotija cheese, or mild feta
special equipment: a deep-fry thermometer (for frying the tortilla strips)
bring chicken, onion, carrot, garlic, chipotles, jalapeño, + 16 cups water to a boil in a large pot; skim foam from surface. reduce heat to medium + simmer, skimming the surface frequently, until chicken is cooked through, about 1 hour.
transfer the chicken to a plate. strain broth into another large pot. return chiles to broth, if a spicier broth is desired; discard remaining solids. when chicken has cooled enough to handle it, shred chicken meat; discard skin + bones. transfer chicken meat to a medium bowl + set aside.
cook corn kernels in a large skillet over high heat until charred in spots. remove from heat + set aside.
meanwhile, set pot with strained broth over medium heat + add the 7 cilantro sprigs. bring broth to a simmer; cook until reduced to 8 cups, about 1 hour. discard sprigs + chiles, if using. stir in 3 tablespoons lime juice + diced tomatoes, then let simmer for 15 minutes. season with salt, pepper, + more lime juice, if desired. add shredded chicken + charred corn to broth. (can be made 2 days ahead. chill until cold, then cover + keep chilled.)
attach deep-fry thermometer to the side of a large cast-iron skillet or other heavy skillet. pour oil into skillet to a depth of 1″. heat over medium heat until thermometer registers 350°–360°. working in batches, fry tortilla strips, turning occasionally, until crisp + golden brown, 2–3 minutes per batch. using a slotted spoon, transfer to paper towels to drain. season with salt.
rewarm broth with chicken, tomatoes + corn. once heated through, divide soup among bowls. top generously with tortilla strips, cilantro, avocado, + crumbled queso fresco/cotija cheese/feta.print this recipe