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Chicken-Tortilla Soup

  • servings: 6
Photography: Quentin Bacon

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Ingredients

  • 1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
  • 2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
  • Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
  • 3 cups water
  • 1 1/2 tablespoons corn oil
  • 4 plum tomatoes
  • 2 small onions, halved lengthwise (unpeeled)
  • 4 garlic cloves (unpeeled)
  • 1/2 teaspoon coarse salt
  • 1 1/4 cups fresh or frozen corn kernels
  • 3/4 cup rinsed, drained canned chickpeas
  • 5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
  • 1/2 small avocado
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon minced jalapeno
  • 3 tablespoons reduced-fat sour cream

Cook's Note

Steps 1 and 2 can be done up to a day ahead; refrigerate until ready to serve.

Directions

  1. Step 1

    In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.

  2. Step 2

    Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.

  3. Step 3

    Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.

  4. Step 4

    Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.

Source
Martha Stewart Living, January 2002

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Reviews (8)

  • 1 May, 2010

    This is not a tortilla soup this is "Caldo Xochitl" with tortilla chips. Tortilla Soup doesn't have jalape?ɬ

  • 25 Dec, 2008

    I chose to braise my chicken in Mexican beer, cilantro, cumin, garlic and jalapenos for 40 min in the oven while the stock/water/cilantro cooked on the stove. When the chicken was done, I strained the beer liquid into the stock for extra flavor and spice! Then, I shredded the chicken instead of dicing, as this is how I remember it from Mexico. Turned out fantastically delicious!

  • 7 Jun, 2008

    I was not sure of this one while making it, but to my surprise it was good. Already I am thinking of ways to spice it up alittle more. Like adding 2 to 3 more jalapenos or the chili peppers I get from mexico every fall. We like things HOT around this house

  • 12 Feb, 2008

    I have made this recipe two times. Each time I added diced tomatoes, hot sausage, cumin, paprika, roasted green chile's, and green onions. It was absolutely excellent!

  • 25 Jan, 2008

    I have not tried this, I'm sure it is good. I have a lot of success with MS recipes, but if you would like an authentic tortilla soup taste I don't think you can get it without chipotle peppers and adobo sauce. Try a quick search for 'pastor tom tortilla' for a similar recipe that has the chipotle. It won't add many calories!

  • 25 Jan, 2008

    I have not tried this, I'm sure it is good. I have a lot of success with MS recipes, but if you would like an authentic tortilla soup taste I don't think you can get it without chipotle peppers and adobo sauce. Try a quick search for 'pastor tom tortilla' for a similar recipe that has the chipotle. It won't add many calories!

  • 21 Jan, 2008

    This soup was excellent! I made one chjange. I replaced the chickpeas with one can of rinsed black beans. Really good!

  • 15 Dec, 2007

    The base of this soup was really good. My family and I don't care for chickpeas so I substituted a can of Rotel (tomatoes and green chilis) and I also added some white rice for substance. It ended up very tasty! A lot like the tortilla soup at my favorite Mexican place.