I’m a big fan of soups. If there was any type of food that I could probably live off of, that would be it. There are so many different kinds and every country has their own “specialty.” One of my personal favorites: the chicken tortilla soup.
All of my favorite things come together in a pot and the result is what I like to call edible euphoria*. This particular recipe is adapted from My Kitchen Moovement’s recipe.
The one thing I love about this particular recipe, is that it has it’s very own stock. (expect a blog in the near future about homemade stocks)
3-4 lb chicken thighs
Two large carrots, sliced
1 large onion, quartered and studded with just a few cloves
1/2 head of garlic sliced lengthwise
1 jalapeño, sliced lengthwise
1 dried bay leave
pepper, to taste
tbsp. or so of thyme
tbsp. or so of parsley
1. Preheat oven to 425.
2. Place chicken, onion, carrots, and garlic into a baking pan and coat with olive oil. Thighs don’t take too long to cook, so just keep an eye on them. Go ahead and take them out when they are almost done. For me, this was around the 45 minute mark. It’s ok if the chicken isn’t fully cooked.
3. Take the contents of the baking pan and throw them into a pot. Add a bay leaf, your pepper, thyme,
parsley, and your jalapeño into the pot along with 12 cups of water. Allow it to come to a boil, and then bring the stock down to a simmer.
4. Remove the chicken pieces from the stock, and remove the chicken from the bones. Then, return the bones, skin, and cartilage to the pot. Shred the chicken or cut it up into chunks. I also removed the
carrots at this point so they didn’t get too mushy.
5. Let the stock simmer for another 45 minutes or so.
6. Remove the remaining bones, skin, cartilage, and the large pieces of onion from the liquid.
You can also let it sit for a little bit, and skim the top of the stock with a spoon to remove the fat. Another option is to make the stock the night before, and refrigerate it. The fat will all float and solidify at the top, making it easy to remove. You’ll have around 10 cups of stock when complete.
First, prepare the seasoning:
Now onto the actual soup part…
1. Heat your olive oil and your butter up in a small pot, and throw in 1/3 of your minced/diced garlic and onion along with the dry seasoning mix. Sweat for a few minutes, and then throw in another third. Again, sweat for a few minutes and throw in the last third of your mix. After 5 minutes or so, add your bell pepper to this and stir it occasionally.
2. Add the contents of the pot into your stock, along with your canned tomatoes and tomato sauce. Let this cook for 15-20 minutes over a medium heat.
3. Put the corn, shredded chicken, zucchini, carrots, black olives, and green chile into your pot and stir until the zucchini is cooked through. You can also add in your lime juice at this point. Continue to cook the soup.
4. If you didn’t already add in your lime juice, do so now, stir it up and serve!
We ate ours with avocado, cilantro, lime slices, and crushed tortilla shops (you could do tortilla strips as well). It would also be good with shredded cheese. If you want it to be more spicy, as I did, I would add some red pepper flakes or hot sauce to it.