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Chicken Tortilla Soup

By 10 April 2017

Market Kitchen

Chicken Tortilla Soup

This is a versatile soup that lends itself well to many preparations and styles.

Basics: A flavorful chicken or chicken/beef stock, shredded cooked chicken, peppers, tomatoes, smoky pepper flavor (i.e. canned chipotles, dried chipotle powder, roasted peppers, paprika)

Texture: This soup can be served as a broth based with tortillas added on top to thicken the soup or the vegetables can be pureed with tortillas to make a creamy base.

Try adding: tomatillos or winter squash as part or tomatoes and puree

Ingredients:

  • 3-4pound whole chicken
  • 1medium onion, quartered leave the skin on
  • 1head garlic, halved across the equator leave the skin on + 1 clove peeled garlic
  • 4 carrots quartered, leave the skin on
  • ¼cup vegetable oil, or more as needed
  • 6corn tortillas
  • Salt, to taste
  • About 1 Tbsp Chili powder
  • About 1 tsp cumin
  • ½ lb sweet peppers
  • 1 small hot pepper
  • 5 cups petite diced tomatoes (fresh peeled, if possible)
  • ½cup chopped fresh cilantro, optional
  • Lime wedges for serving, optional
  • 3-4pound whole chicken
  • 1medium onion, quartered leave the skin on
  • 1head garlic, halved across the equator leave the skin on + 1 clove peeled garlic
  • 4 carrots quartered, leave the skin on
  • ¼cup vegetable oil, or more as needed
  • 6corn tortillas
  • Salt, to taste
  • About 1 Tbsp Chili powder
  • About 1 tsp cumin
  • ½ lb sweet peppers
  • 1 small hot pepper
  • 5 cups petite diced tomatoes (fresh peeled, if possible)
  • ½cup chopped fresh cilantro, optional
  • Lime wedges for serving, optional

Directions:

  1. Put the chicken, 3 of the onion quarters, carrots and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour. (can also be done in a crockpot)
  2. Meanwhile, cut the tortillas into strips. Heat the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry the tortilla strips, until crisp and golden. Drain on paper towels.
  3. When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it’s cool enough, shred the meat with your fingers, discarding the bones and the skin.
  4. While the chicken is cooling, strain the stock and discard the solids.
  5. Dice and mince the remaining onion and garlic. Dice the sweet peppers. For the hot peppers, clean the ribs and seeds for a milder soup or leave them in-tact for a hotter soup.
  6. Heat 1 Tbsp oil in a frying pan and cook onion, garlic and peppers until soft. Add tomatoes and spices and cook until tomato juice has evaporated. (at this point, choose to have a broth base or puree the cooked veg. with broth and tortillas)
  7. Pour stock into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary.
  8. Garnish with cilantro, tortilla strips and lime wedges.
  1. Put the chicken, 3 of the onion quarters, carrots and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour. (can also be done in a crockpot)
  2. Meanwhile, cut the tortillas into strips. Heat the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry the tortilla strips, until crisp and golden. Drain on paper towels.
  3. When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it’s cool enough, shred the meat with your fingers, discarding the bones and the skin.
  4. While the chicken is cooling, strain the stock and discard the solids.
  5. Dice and mince the remaining onion and garlic. Dice the sweet peppers. For the hot peppers, clean the ribs and seeds for a milder soup or leave them in-tact for a hotter soup.
  6. Heat 1 Tbsp oil in a frying pan and cook onion, garlic and peppers until soft. Add tomatoes and spices and cook until tomato juice has evaporated. (at this point, choose to have a broth base or puree the cooked veg. with broth and tortillas)
  7. Pour stock into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary.
  8. Garnish with cilantro, tortilla strips and lime wedges.

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