English60 min
Chicken tortilla soup
Chicken in a tomato-chile broth, with crisp tortilla strips, lime, and cheddar. Six bowls.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
618
Calories
3,710 kcal in this batch
Protein
39.9 g
Fat
26.7 g
Carbs
59.3 g
Per serving stays put. Amounts follow the headcount.
Ingredients
onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Heat the oven to 400°F. Stack the tortillas and cut them into strips. Toss them with the vegetable oil and a pinch of the salt. Spread them on a sheet pan.
- 2
Bake until the strips are crisp and spotted brown, about 12 minutes. Turn them once.
- 3
Salt and pepper the chicken.
- 4
Heat the olive oil in a pot. Cook the onion until it is soft. Add the garlic and the jalapeño. Cook until they smell.
- 5
Stir in the chili powder, the cumin, and the oregano. Cook 30 seconds.
- 6
Add the crushed tomatoes, the green chiles, and the broth. Bring it to a simmer.
- 7
Add the chicken. Simmer until it is cooked through, about 15 minutes. Take it out. Shred it. Return it to the pot.
- 8
Stir in the corn. Simmer 5 minutes. Taste the salt. Squeeze in half the lime.
- 9
Ladle it into bowls. Top each bowl with the tortilla strips, the cheddar, the cilantro, the avocado, and the sour cream. Serve the rest of the lime.
Cook's notes
Bake the strips until they snap. Soft strips sink and turn to paste. Seed the jalapeño for a mild pot. Shred the chicken while it is hot so it stays moist.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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