Chicken Tortilla Soup Recipe

Description:

Welcome to a flavorful journey inspired by the iconic Chicken Tortilla Soup served at the Edloe Street Deli in Houston, TX. This rendition promises a burst of Southwestern U.S. flavors, perfect for any weeknight indulgence or cozy gathering. 🥣

Cook Time: 1 hour 15 minutes
Prep Time: 30 minutes
Total Time: 1 hour 45 minutes

Nutritional Information (per serving):

Calories: 692.2
Fat Content: 30.6g
Saturated Fat Content: 7.4g
Cholesterol Content: 124mg
Sodium Content: 720.8mg
Carbohydrate Content: 38.4g
Fiber Content: 8.1g
Sugar Content: 4.3g
Protein Content: 53.5g

Ingredients:

4-5 corn tortillas
6 chicken breast halves
1 yellow onion
6 cloves of garlic
2 bay leaves
4 cups low sodium chicken broth
1 cup white wine
1 cup beer
1/2 cup fresh cilantro, chopped
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
2 tablespoons lime juice
12 cups chicken broth
3-4 chicken breasts
4 corn tortillas
Fresh cilantro leaves
Avocado
Green onions
Lime wedges

Instructions:

Chicken and Broth:

Preheat your oven to 350°F (175°C).
Toast the corn tortillas in the preheated oven until they are crisp and lightly browned. 🌽
Cool the tortillas slightly, then break them into large pieces.
In a large kettle over medium heat, combine chicken breasts, tortilla pieces, yellow onion, garlic, bay leaves, low sodium chicken broth, white wine, beer, fresh cilantro, salt, ground cumin, and fresh ground black pepper. Stir to combine all ingredients.
Bring the mixture to a full boil, then reduce the heat to low, cover, and simmer gently for 45 minutes, skimming the surface as needed and stirring several times.
Remove the chicken breasts from the kettle and cool them until you can skin them and pull the meat from the bones.
Set aside the meat and return the skin and bones to the kettle. Return to a vigorous simmer and cook for an additional 20 minutes.
Reserve and shred or coarsely chop 1-1/2 cups (12 oz) of the chicken, reserving the rest for another use.
Strain the broth into a bowl, discarding the bones, skin, and vegetables.
Allow the broth to sit for 5-10 minutes to let the fat rise to the top, then skim off as much as you can.
Place the broth in the freezer for 30 minutes to solidify the fat, then skim it off.
Refrigerate the chicken and broth separately until you are ready to finish making the soup just before serving.

Soup and Garnish:

Before serving, you have a choice to make for ultimate flavor or low-fat options.
- For Flavor: Fry the tortilla strips until crisp and season to taste with salt and pepper.
- For Low-Fat: Bake the tortilla strips until crisp, but be mindful they will become soggy when added to the soup. 🌮
To serve the soup, bring the reserved broth to a boil, add the reserved chicken, and simmer until the chicken is heated through.
Divide the chopped cilantro, avocado slices, chopped green onions, and half of the tortilla strips between four large bowls.
Strain the shredded chicken from the broth and divide it between the bowls.
Fill each bowl with the reserved broth and sprinkle with a few more tortilla strips.
Serve immediately, garnished with the remaining tortilla strips and lime wedges.
Encourage your guests to squeeze a little lime juice into their soup before indulging for an extra burst of flavor. 🍋

Enjoy your Chicken Tortilla Soup!

This recipe yields a delightful blend of textures and flavors, making every spoonful a savory delight reminiscent of the Texan culinary tradition. Serve it up hot and watch as your guests savor every last drop. Cheers to good food and great memories!