Chicken tortilla soup, a vibrant and comforting dish, boasts a rich history deeply intertwined with Mexican culinary traditions. While pinpointing an exact origin is difficult, its roots lie firmly in the diverse regional cuisines of Mexico, evolving over centuries from simpler peasant stews. Its evolution likely involved a gradual blending of indigenous ingredients and techniques with those introduced by the Spanish conquistadors. Early versions probably featured corn-based broths, native chilies, and readily available poultry, reflecting the resourcefulness of Mexican cooks. The specific ingredients varied widely depending on regional availability and personal preferences, contributing to the myriad variations we see today.
The widespread popularity of chicken tortilla soup in modern times is a testament to its adaptability and deliciousness. It’s a dish that transcends socioeconomic boundaries, enjoyed in upscale restaurants and humble homes alike. Its accessibility, relatively quick preparation time, and versatility in terms of ingredients contribute to its enduring appeal. While precise consumption statistics are difficult to obtain, its prevalence on restaurant menus across the United States and its frequent appearance in home kitchens suggest it’s a culinary staple for millions. The soup’s customizable nature – allowing for variations in spice level, the inclusion of different vegetables, and the type of tortilla used – ensures its continued relevance in a constantly evolving food landscape.
Beyond its deliciousness, chicken tortilla soup holds significant cultural importance. It represents a fusion of indigenous and colonial influences, a culinary embodiment of Mexico’s rich history. The use of corn, a staple in Mesoamerican diets for millennia, underscores its connection to ancient culinary practices. The addition of chilies, another indigenous ingredient, adds a characteristic flavor profile that varies from region to region, reflecting the diversity of Mexican gastronomy. Furthermore, the soup often serves as a centerpiece for family gatherings and celebrations, solidifying its role within Mexican culture. It’s a dish that brings people together, evoking feelings of warmth, comfort, and shared heritage – a true reflection of the soul of Mexican cooking.
The Best Ever in our recipe title isn’t hyperbole; it’s a reflection of our commitment to crafting a truly exceptional version of this classic. We’ve meticulously sourced the finest ingredients, balancing traditional flavors with modern techniques to create a soup that is both authentic and undeniably delicious. We’ve incorporated tips and tricks learned from generations of cooks, ensuring a recipe that is both easy to follow and reliably produces exceptional results. Prepare to be transported to the heart of Mexico with every spoonful.
Ingredients and Measurements
This recipe for Best Ever Chicken Tortilla Soup yields approximately 8 generous servings. Accurate measurements are crucial for achieving the perfect balance of flavors and textures. We recommend using a kitchen scale for the most precise results, especially for spices.
Chicken: 1.5 lbs boneless, skinless chicken breasts. You can substitute with 1.5 lbs of cooked rotisserie chicken to significantly reduce prep time. If using raw chicken breasts, ensure they are cut into 1-inch cubes for even cooking. Avoid using overly lean chicken breasts, as they can become dry during cooking.
Broth: 8 cups low-sodium chicken broth. Using low-sodium broth allows you to control the saltiness of the soup, preventing it from becoming overly salty. You can substitute with homemade chicken broth for a richer, more intense flavor. Vegetable broth can also be used for a vegetarian option, but the flavor profile will be slightly different.
Vegetables: 1 large onion, finely chopped (approximately 1 cup); 2 cloves garlic, minced; 1 red bell pepper, seeded and diced (approximately 1 cup); 1 (14.5 ounce) can diced tomatoes, undrained; 1 (15 ounce) can fire-roasted diced tomatoes, undrained; 1 (4 ounce) can diced green chilies, undrained (such as Rotel); 1 teaspoon dried oregano; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper (optional, for added heat). Freshly chopped cilantro and lime wedges are also recommended for this step. Adjust the amount of chili peppers to your preferred spice level.
Tortilla Chips: 4 cups crushed tortilla chips (about 10-12 ounces). Use your favorite brand, but look for a good balance between crunch and flavor. For a homemade option, bake corn tortillas until crispy and then crush them. Do not add the tortilla chips until just before serving, to avoid them becoming soggy.
Garnish Options (optional but highly recommended): ½ cup shredded Monterey Jack cheese; ½ cup shredded cheddar cheese; ¼ cup chopped fresh cilantro; 4 limes, cut into wedges; Avocado, diced; Sour cream or Mexican crema. The variety of garnishes allows for personalized customization of the soup. Offer a selection of toppings for your guests to choose from, creating a build-your-own-bowl experience.
Oil: 2 tablespoons olive oil. Use a high-quality olive oil for the best flavor. Avoid using extra virgin olive oil for sautéing, as it has a lower smoke point.
Seasoning: Salt and freshly ground black pepper to taste. Always season your food in stages, tasting as you go, to achieve the perfect level of seasoning. Start with a small amount of salt and pepper and add more as needed.
Note: All measurements are approximate. Feel free to adjust quantities based on your preferences and the number of servings you require.
Equipment and Utensils
Making the best ever chicken tortilla soup requires the right tools to ensure efficiency and optimal results. While some items are essential, others offer convenience and enhance the cooking experience. Let’s delve into the specific equipment and utensils you’ll need.
Large Stockpot (6-8 quart): This is your workhorse for the soup. A large capacity is crucial to accommodate all the ingredients, allowing for even simmering and preventing overcrowding. A heavy-bottomed stockpot is recommended to distribute heat evenly and prevent scorching, especially when sautéing the aromatics.
Immersion Blender (optional but highly recommended): While you can use a regular blender, an immersion blender is far more convenient for pureeing the soup directly in the pot. This saves time and effort compared to transferring hot soup to a blender, which also carries a risk of burns and spills. If using a regular blender, work in batches and vent the lid to release steam, carefully.
Cutting Board (large): You’ll need ample space for chopping vegetables like onions, garlic, and cilantro. A large cutting board, preferably made of plastic or wood (avoid bamboo for its porous nature), is essential for efficient prep work. Keep separate cutting boards for raw meat and vegetables to prevent cross-contamination.
Chef’s Knife (8-inch): A sharp chef’s knife is indispensable for precise and efficient chopping. A dull knife is dangerous and will make the preparation process longer and more tedious. Invest in a high-quality chef’s knife and keep it sharp – it’s the single most important tool in your kitchen.
Measuring Cups and Spoons: Accurate measurements are key to achieving consistent results. Having a complete set of measuring cups (dry and liquid) and spoons will ensure you add the correct amounts of spices, liquids, and other ingredients.
Large Wooden Spoon or Spatula: A sturdy wooden spoon or heat-resistant spatula is perfect for stirring the soup while it simmers. Avoid using metal utensils in non-stick pots and pans, as they can scratch the surface.
Ladle: A ladle is essential for serving the soup. A large ladle allows you to serve generous portions easily and without spilling.
Serving Bowls: Choose bowls that are appropriately sized for your serving portions. Consider using bowls that are wide enough to showcase the colorful ingredients in your soup.
Colander: This is necessary for draining the cooked chicken and rinsing the beans if using dried ones. A fine-mesh colander will prevent smaller ingredients from slipping through.
Small Bowls for Ingredients: Having several small bowls for prepping ingredients like chopped vegetables and spices will keep your workspace organized and efficient. This prevents accidental mixing and speeds up the cooking process.
Can Opener: Essential if using canned diced tomatoes or other canned ingredients.
Preparation of Ingredients
Before you begin assembling your Best Ever Chicken Tortilla Soup, meticulous ingredient preparation is key to achieving optimal flavor and texture. This section details the steps for prepping the chicken and vegetables, ensuring a smooth and efficient cooking process.
Chicken Preparation: We’ll start with 1.5 lbs of boneless, skinless chicken breasts. You can use thighs if preferred, but breasts offer a leaner final product. Begin by cutting the chicken breasts into roughly 1-inch cubes. This ensures even cooking and prevents large, undercooked chunks. Avoid overcrowding the pan when browning the chicken; work in batches if necessary to maintain a good sear.
Browning the Chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add the cubed chicken in a single layer, being careful not to overcrowd the pan. Sear the chicken on all sides until it’s nicely browned, about 5-7 minutes per batch. This browning step adds incredible depth of flavor to the soup. Remove the browned chicken from the pot and set aside. Do not wash the pot; leave the delicious browned bits in the pot to build the flavor base of your soup.
Vegetable Preparation: Next, we’ll tackle the vegetables. This recipe calls for a vibrant mix of flavors and textures. Finely chop 1 medium yellow onion (about 1 cup chopped). The finer the chop, the better it will meld into the soup. Similarly, finely chop 2 cloves of garlic. Mince them if you prefer a more subtle garlic flavor. Roughly chop 2 medium carrots (about 1 cup chopped) and 2 celery stalks (about 1 cup chopped). Consistency isn’t critical here, but aim for roughly similar-sized pieces for even cooking.
Roasting the Vegetables (Optional): For an even deeper, richer flavor, consider roasting the carrots and celery before adding them to the soup. Toss them with 1 tablespoon of olive oil, salt, and pepper and roast at 400°F (200°C) for about 20-25 minutes, until tender and slightly caramelized. This step is optional but highly recommended for a superior soup.
Spice Preparation: Measure out the spices accurately for the best flavor profile. This recipe uses 1 teaspoon of chili powder, ½ teaspoon of cumin, ½ teaspoon of oregano, and ¼ teaspoon of cayenne pepper (adjust to your spice preference). Toasting the spices lightly in a dry pan before adding them to the soup can enhance their aroma and flavor. This step is optional but adds a professional touch.
Other Ingredients: Prepare your other ingredients while the vegetables are roasting (if applicable). Dice 1 (14.5 ounce) can of diced tomatoes, undrained. Measure out 4 cups of chicken broth and have your canned corn (15 ounces, drained) and black beans (15 ounces, rinsed and drained) ready to go. Finally, chop your fresh cilantro for garnish. Having all your ingredients prepped and measured ensures a smooth and efficient cooking process.
With all your ingredients meticulously prepared, you’re now ready to move on to the next stage of creating your Best Ever Chicken Tortilla Soup!
Soup Broth Preparation
The foundation of any great chicken tortilla soup is a deeply flavorful broth. This recipe focuses on building a rich and complex broth from scratch, maximizing the flavor of your chicken and vegetables. While you can certainly use store-bought broth, making your own is significantly more rewarding and allows for greater control over the sodium content and overall taste profile.
Begin by gathering your ingredients: 8 cups of chicken broth (preferably homemade, see instructions below), 1 whole roasting chicken (approximately 3-4 pounds), 2 large carrots, peeled and roughly chopped, 2 celery stalks, roughly chopped, 1 large onion, roughly chopped, 4 cloves garlic, smashed, 1 teaspoon dried oregano, 1 teaspoon dried cumin, 1/2 teaspoon smoked paprika, 1 bay leaf, and a generous pinch of salt and freshly ground black pepper.
If making your own chicken broth, start by placing the whole chicken in a large stockpot. Add enough cold water to completely submerge the chicken, approximately 12 cups. Bring the water to a gentle simmer over medium heat. Skim off any foam that rises to the surface during the initial simmering – this helps create a clearer broth. Reduce heat to low, partially cover the pot, and simmer gently for at least 1.5 to 2 hours, or until the chicken is cooked through and easily shreds with a fork. Do not boil the broth vigorously, as this will make it cloudy.
Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl or clean stockpot, discarding the solids. This step is crucial for achieving a clean and flavorful broth. Press firmly on the solids in the sieve to extract as much liquid as possible.
Now, let’s add depth to our broth. Return the strained broth to the stockpot. Add the carrots, celery, onion, garlic, oregano, cumin, smoked paprika, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer, reduce the heat to low, partially cover, and simmer for another 30-45 minutes. This allows the vegetables to infuse their flavors into the broth, creating a rich and complex base for your soup. Taste and adjust seasoning as needed. You might want to add a little more salt, pepper, or even a dash of your favorite hot sauce at this stage.
After simmering, remove the bay leaf. Once the vegetables are tender, carefully remove them from the broth. You can discard the vegetables or puree a portion of them for a thicker, more intensely flavored broth (if desired). Now, you have a flavorful and aromatic chicken broth ready to be used in your Best Ever Chicken Tortilla Soup! Remember to let the broth cool completely before storing it in the refrigerator or freezer.
Professional Tip: For an even richer broth, consider adding roasted chicken bones to your initial simmering process. Roast the bones at 400°F (200°C) for 30 minutes before adding them to the pot. This will add a deeper, more savory flavor to your broth.
Simmering and Flavor Development
The magic of this Best Ever Chicken Tortilla Soup lies not just in the fresh ingredients, but in the slow, deliberate simmering that unlocks their full potential. This stage is crucial for developing a rich, complex broth and tender, flavorful chicken. We’ll be building layers of flavor, transforming simple ingredients into an unforgettable soup.
Begin by preparing your aromatics. Finely chop one large yellow onion (approximately 1 ½ cups chopped), 3 cloves garlic (minced), and 2 jalapeños (seeded and minced, for a milder heat, use 1 jalapeño or remove some of the seeds and membranes). Accurate chopping is important here; smaller pieces ensure even cooking and better flavor extraction.
In a large, heavy-bottomed stockpot or Dutch oven (at least 6-quart capacity), heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Don’t rush this step; properly softened onions are key to a flavorful base. Add the minced garlic and jalapeños and cook for another minute, until fragrant. Be careful not to burn the garlic.
Next, add 8 cups of chicken broth (preferably homemade, but good quality store-bought will work). Using high-quality broth significantly impacts the overall taste of the soup. You can also add 1 cup of water to adjust the final consistency. Stir in 1 teaspoon of dried oregano, ½ teaspoon of cumin, ¼ teaspoon of cayenne pepper (adjust to your spice preference), and a generous pinch of salt and black pepper. Don’t be afraid to experiment with spices; a little extra cumin or a dash of smoked paprika can add depth.
Now, add 3 pounds of bone-in, skin-on chicken thighs. Bone-in, skin-on chicken thighs are crucial for maximum flavor and richness in the broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 1 ½ hours, until the chicken is very tender and easily shreds. Low and slow is the key here. A vigorous boil will make the broth cloudy and diminish the flavor.
Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken, discarding the skin and bones. Reserve the cooking liquid; it’s packed with flavor! Strain the broth through a fine-mesh sieve or cheesecloth to remove any remaining solids, resulting in a clear and flavorful base for your soup.
Return the strained broth to the pot. Add the shredded chicken back in. Now your meticulously simmered broth is ready for the remaining ingredients, ensuring a deeply flavorful and unforgettable Chicken Tortilla Soup.
Chicken Cooking and Shredding
This section details the perfect method for cooking and shredding chicken for your Best Ever Chicken Tortilla Soup. We’ll cover several methods, allowing you to choose the one that best suits your equipment and time constraints.
Method 1: Poaching for Maximum Flavor and Tenderness
Poaching yields incredibly tender and flavorful chicken, ideal for a soup base. This method requires minimal oil and produces a chicken broth you can use to enhance the soup’s flavor. Begin by placing 1.5 lbs boneless, skinless chicken breasts in a large pot. Add 4 cups of water, 1 teaspoon salt, and ½ teaspoon black pepper. Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, partially cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork. Remove the chicken from the pot and let it cool slightly before shredding.
Method 2: Roasting for Deeper Flavor (Optional)
For a richer, more roasted flavor profile in your soup, consider roasting the chicken before shredding. Preheat your oven to 400°F (200°C). Season 1.5 lbs boneless, skinless chicken breasts generously with salt, pepper, and your favorite spices (paprika, chili powder, cumin work well). Place the chicken breasts on a baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 10 minutes before shredding. Note: Reserve any pan drippings for added depth of flavor in your soup.
Method 3: Pressure Cooking for Speed and Efficiency
Pressure cooking is a fantastic time-saving method. Place 1.5 lbs boneless, skinless chicken breasts in your pressure cooker with 1 cup of water, 1 teaspoon salt, and ½ teaspoon black pepper. Close the lid and cook on high pressure for 8-10 minutes. Allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure. Remove the chicken and let it cool slightly before shredding. Caution: Be careful when releasing pressure from a pressure cooker to avoid burns from escaping steam.
Shredding the Chicken: Tips for Success
Regardless of your cooking method, shredding the chicken efficiently is key. Once the chicken is cool enough to handle, use two forks to gently pull the chicken apart into strands. Avoid using a food processor or blender, as this can result in a mushy texture. For a more uniform shred, you can use your fingers to break apart any large chunks. If you encounter any tough pieces, simply discard them or chop them finely.
Important Considerations:
Chicken Safety: Always ensure your chicken reaches an internal temperature of 165°F (74°C) to eliminate any harmful bacteria. Use a food thermometer to check the temperature in the thickest part of the chicken. Proper Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze the shredded chicken for longer storage.
By following these steps, you will have perfectly cooked and shredded chicken ready to add to your delicious Chicken Tortilla Soup!
Recommendations for Best Ever Chicken Tortilla Soup
To elevate your Best Ever Chicken Tortilla Soup experience, we offer the following recommendations. This soup is hearty and flavorful, perfect for a cozy night in or a casual gathering with friends and family. Remember to adjust seasoning to your personal preference – a dash more chili powder or a squeeze of lime can make all the difference.
Serving Suggestions: For a truly authentic experience, serve your soup in warm bowls. Garnish generously with fresh ingredients to enhance both the visual appeal and the flavor profile. We recommend a combination of shredded Monterey Jack cheese, chopped cilantro, diced avocado, a dollop of sour cream or Mexican crema, and a squeeze of fresh lime juice. For a spicier kick, add a few slices of jalapeño pepper. Consider offering a variety of toppings in separate bowls so guests can customize their own portions.
Complementary Dishes: This soup pairs beautifully with a variety of sides. A simple side salad with a light vinaigrette provides a refreshing contrast to the richness of the soup. Warm cornbread or tortilla chips are ideal for scooping up the delicious broth and absorbing the remaining flavors. For a more substantial meal, consider serving it with grilled chicken or fish tacos, or even a simple side of rice. The possibilities are endless!
Storage Conditions: For optimal freshness, store leftover soup in an airtight container in the refrigerator for up to 3 days. Allow the soup to cool completely before refrigerating to prevent bacterial growth. You can also freeze the soup for longer storage. Freeze in airtight containers or freezer bags, leaving some headspace for expansion. The soup will keep in the freezer for up to 3 months. When reheating, thaw overnight in the refrigerator and then gently heat on the stovetop or in the microwave, avoiding boiling.
Nutritional Information (per serving, approximate): Please note that nutritional information will vary depending on the specific ingredients and quantities used. This is an estimate based on a standard recipe. Calories: Approximately 350-400 calories. Protein: 25-30 grams. Fat: 15-20 grams. Carbohydrates: 30-40 grams. Fiber: 5-7 grams. Sodium: Varies greatly depending on ingredients used, aim for moderation. For a more precise nutritional breakdown, use a nutrition calculator and input your specific ingredients and quantities. Always check food labels for accurate information on sodium content.
Dietary Considerations: This recipe can be easily adapted to suit various dietary needs. For a gluten-free version, ensure all ingredients are certified gluten-free. For a lower-fat version, reduce the amount of oil used and choose lean chicken breast. Vegetarians can substitute the chicken with black beans or other vegetables for a hearty and flavorful vegetarian tortilla soup. Always double-check ingredient labels to ensure they meet your specific dietary requirements.
Enjoy your Best Ever Chicken Tortilla Soup ! We hope these recommendations enhance your culinary experience.
