Chicken Tortilla Soup

Chicken Tortilla Soup

CHEFS Catalog

CHEFS Catalog

March 29th, 2018

Chicken Tortilla Soup


Level: Easy
Prep: 20 min
Cooking Time: 30-60 min
Serving Size: 6-8

This is a hearty soup that can be thrown together at the last minute. Exact proportions are not necessary here. If you like one of the ingredients more than another, just add more of it. No complications or measuring cups needed, just an appetite!

Ingredients
4 - 5 chicken breasts
48 oz chicken stock
28 oz white hominy
28 oz black beans
28 oz diced season tomatoes (with seasoning is okay)
14.5 oz stewed tomatoes
1 dark beer
2 Jalapeños
1 white onion
2-3 garlic cloves
1 medium shallot
1 tsp salt
Pepper

Toppings:
Cotija Cheese
La Crema or sour cream
2 bunches of cilantro (for in soup and as topping)
Green onion and a little dice of the raw white onion
2-3 Avocados
Tortilla strips/chips

Directions
Place the breasts in the baking dish and cover them with the chicken stock. Add a big pinch of pepper, 1 tsp salt, 1 garlic clove (peeled and cut in half), and 1 shallot medium size (peeled and cut, rough chop is fine). Preheat the oven to 375 °F and bake the breasts until cooked through and tender (about 35-40 minutes). Remove the breasts from heat and let them cool down.

Pour about 16 oz of the beer into a small sauce pot with the remainder of the garlic and ¼ of the white onion and reduce it by half.

Add the white hominy, black beans, diced season tomatoes, and stewed tomatoes into a big pot. Chop and add the jalapeños (remove veins and seeds if you can’t tolerate the heat). Add in the rest of the white onion and the remainder of the chicken stock. Strain the stock into the pot from the baked chicken as well. Then, add in the now reduced by half beer from the small sauce pot. Chop one bunch of cilantro including some of the stems and add that in after all the other ingredients have been added.

Once cooled down, chop the chicken breasts into small pieces and add to the pot. Let the flavors marry a little bit and bring it up to about medium heat for a few minutes. Serve in a deep bowl and add desired toppings. You can use the tortilla strip/chip to dip into the soup.

Tip: If you have more stock or broth on hand, feel free to add so you get the consistency you prefer.

Comments
2 comment(s)

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There are different ways to fry tomatoes, but each of them will require the hostess to spend row hours in the kitchen, so this dish is usually better correct do on weekends or for special occasions. When tomatoes are roasted, they get a deep taste and are combined with seafood, antipasto and other roasted vegetables. Moreover, they are perfectly suitable for use in the baking industry, in making bread or cake with custard.

Thanks for your feedback!

Ingredients

  • 4 - 5 chicken breasts
  • 48 oz chicken stock
  • 28 oz black beans
  • 28 oz diced season tomatoes
  • 14.5 oz stewed tomatoes
  • 1 dark beer
  • 2 Jalapeños
  • 1 white onion
  • 2-3 garlic cloves
  • 1 medium shallot
  • 1 tsp salt
  • Pepper
  • Toppings: Cotija Cheese, la Crema or sour cream, 2 bunches of cilantro (for in soup and as topping), green onion and a little dice of the raw white onion, 2-3 avocados, tortilla strips/chips
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