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(Mexican) Chicken Tortilla Soup
(Mexican) Chicken Tortilla Soup

(Mexican) Chicken Tortilla Soup

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 tablespoons olive oil
1 small onion, chopped
8 cups Basic Chicken Stock, recipe follows
1 teaspoon chopped garlic
1 bay leaf
1/2 teaspoon dried oregano
3 or 4 peppercorns
2 fresh chiltepin chilies, see Cook's Note*
Corn oil, for frying
4 corn tortillas cut in strips
2 cups Salsa Fresca, recipe follows
Salt and freshly ground black pepper
1 ripe avocado, sliced thin
1 lime, cut in 12 wedges
3/4 cup grated Monterey jack cheese
Basic Chicken Stock:
5 pounds chicken bones (necks and backs)
4 onions, halved (use skins too, if clean)
4 carrots
2 ribs of celery
1 bunch of parsley, rinsed
2 tomatoes
4 bay leaves
12 peppercorns
Salsa Fresca:
1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
1 jalapeno or serrano chili, seeded, deveined, and finely chopped
3 tablespoons fresh lime juice
Salt and freshly ground black pepper
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Let's Make It
Heat the oil in a large pot and saute the onion until soft. Add the Basic Chicken Stock, garlic, bay leaf, oregano, peppercorns, and chiltepin and simmer for 1 hour.
While the soup is simmering, fill a deep saucepan with corn oil to a depth of 2 inches and heat to 375 degrees F. (If you don't have an oil thermometer, heat the oil until a piece of tortilla dropped in the oil sizzles immediately, but don't let the oil start smoking.) Fry the tortillas strips until golden brown and crisp. Drain strips on paper towels. Alternative method: If you prefer not to deep-fry, brush the tortillas lightly with oil before cutting them into strips, and bake on a cookie sheet in a preheated 350 degree F oven until dry and crisp.
When the soup has simmered 1 hour, puree 1 1/2 cups of the Salsa Fresca and add it to the soup. Remove from the heat. Remove and discard bay leaf. Season to taste with salt and pepper.
Divide the fried tortilla strips into 6 wide soup bowls. Add 2 or 3 slices of avocado, a lime wedge, and some grated cheese to each bowl. Pour in the hot broth, add a dollop of salsa, and serve immediately, with the additional lime wedges on the side.
Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
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