nother week, another Mexican recipe. Today we’re making the classic, Chicken Tortilla Soup. This recipe is so good that it might even rival my other favorite Mexican recipe that we’ve made, the Old Time Texas Beef Chili. This recipe is definitely a keeper, and I hope you like it as much as I did. Let’s make it!
How much are we making?
Dried Gaujillo Chile
Dried Ancho Chile
Chicken Bouillon Powder
Roma (Plum) Tomatoes
Chopped Chipotles in Adobo
Canned Black Beans (15oz)
- Make Chicken and Broth
- Get out a large pot and add 1 tablespoon of vegetable oil to it over a medium heat.
- Remove the stems and as many of the seeds from the dried chiles as you can and peel the garlic cloves.
- Season the chicken well on both sides with the Adobo Seasoning.
- When the pot is hot add the chicken and sear it well on both sides 3-4 minutes per side. We want some browning on the chicken.
- After the chicken is well browned add the water, dried chiles, 2 garlic cloves, and the chicken bouillon powder to the pot.
- Bring the pot to a boil and turn it down to a good simmer. Let the chicken simmer for 30 minutes.
- After the 30 minutes is up, take the pot off heat and remove the chicken to plate or cutting board and allow it cool.
- Once the chicken is cooled off, you can shred it with a fork or with your hands and set it aside.
- Prepare Charred Tomato Sauce
- Put a medium to large sized skillet over medium heat. Add the remaining 1 tablespoon of vegetable oil to it.
- Cut the onion in half.
- When the oil is hot, add the tomatoes, onion halves, and the remaining 3 cloves of garlic to the pan.
- Cook the garlic is well browned all over then remove it from the pan to a blender. Continue cooking the onions and tomatoes until very well browned. Even a little black char is fine. Remove them to a blender as well when done.
- Add the chiles that were boiled with the chicken to the blender with as much of the broth that we made earlier as you can fit in the blender.
- Now blend this mixture to be as smooth as you can.
- Add the blended mixture back to the pan we simmered our chicken in. Put this pot back over a medium heat.
- Add the chopped chipotles, cumin, oregano, black beans, corn, and the shredded chicken to the pot.
- Bring this to a boil and turn it down to a simmer. Simmer for 15 minutes.
- After the 15 minutes is up, remove from the heat and taste for seasoning. Add some salt a little at a time if you think it’s bland. Now dish it out and top it with as many of the toppings you like. I highly suggest at least using the tortilla chips(it’s in the name), cilantro, and lime juice. Enjoy!
UP YOUR ALLEY