Name: Chicken Tortilla Soup recipe
Ingredients: Chicken: 2 lbs Bone-in, Skin-on Chicken Thighs and/or Breasts: Using bone-in, skin-on chicken is crucial for developing a deep, rich broth. The bones release collagen and marrow, adding body and flavor, while the skin renders fat that contributes to the soup’s savory depth. You can use a mix of thighs and breasts for a balance of flavor and texture. Thighs are richer and more flavorful, while breasts are leaner.; Substitution: Boneless, skinless chicken breasts or thighs can be used for convenience, but you might lose some of the broth’s richness. In this case, consider adding a tablespoon of chicken bouillon or bone broth to enhance the flavor. Pre-cooked rotisserie chicken (about 3 cups shredded) is another shortcut, but add it towards the end of cooking to prevent it from drying out.; Aromatic Vegetables: 1 Large Yellow Onion, Diced: Onions form the aromatic base of the soup. Yellow onions are versatile and provide a balanced sweetness and pungency when sautéed.; 2-3 Carrots, Diced: Carrots add sweetness and subtle earthy notes, along with a vibrant color to the soup.; 2-3 Celery Stalks, Diced: Celery provides a savory, slightly peppery note that complements the other vegetables and adds depth to the flavor profile. This trio of onion, carrot, and celery is a classic mirepoix, the foundation of many flavorful soups and stews.; 3-4 Cloves Garlic, Minced: Garlic is essential for its pungent, aromatic flavor that infuses the soup with warmth and complexity. Mince it finely to release its flavor effectively.; 1 Poblano Pepper, Diced (Optional but Recommended): Poblano peppers offer a mild heat and a slightly smoky, fruity flavor that is characteristic of authentic Chicken Tortilla Soup. They add a layer of depth without making the soup overly spicy. If you prefer a spicier soup, you can substitute with a jalapeño pepper (remove seeds for less heat).; Substitution: If you don’t have poblano peppers, you can omit them or use a green bell pepper for a milder flavor, though it won’t have the same smoky depth.; Canned Goods & Liquids: 2 (14.5 oz) Cans Diced Tomatoes, Undrained: Diced tomatoes provide acidity, sweetness, and body to the soup. Undrained tomatoes contribute to the liquid base and flavor. Fire-roasted diced tomatoes will add an extra layer of smoky flavor.; 1 (15 oz) Can Black Beans, Rinsed and Drained: Black beans add a hearty texture, protein, and earthy flavor. Rinsing and draining them removes excess starch and sodium.; 1 (15 oz) Can Corn, Drained (or 1 ½ cups Frozen Corn): Corn adds sweetness and a pleasant pop of texture. Canned or frozen corn works equally well.; 8 Cups Chicken Broth: High-quality chicken broth is the liquid base of the soup. Use low-sodium broth to control the salt level. Homemade chicken broth is ideal for the richest flavor.; 1 Cup Water (or more broth, if needed): Water helps to adjust the consistency of the soup. You might need more or less depending on your preference.; Spices & Seasonings: 2 Bay Leaves: Bay leaves infuse the soup with a subtle, aromatic, slightly tea-like flavor during simmering. Remember to remove them before serving.; 1 tbsp Chili Powder: Chili powder provides a warm, earthy, and slightly smoky flavor that is essential for the Tex-Mex profile of Chicken Tortilla Soup.; 1 tsp Ground Cumin: Cumin adds a warm, earthy, and slightly bitter note that complements the chili powder and other spices.; 1 tsp Dried Oregano: Oregano contributes a slightly peppery, herbaceous flavor that is common in Mexican cuisine. Mexican oregano is preferred for a more authentic flavor, but regular oregano works well too.; ½ tsp Smoked Paprika (Optional but Recommended): Smoked paprika adds a wonderful smoky depth and color to the soup, enhancing the overall flavor complexity.; Salt and Black Pepper to taste: Seasoning is crucial. Adjust salt and pepper throughout the cooking process to enhance the flavors of all the ingredients.; Tortillas & Oil: 8-10 Corn Tortillas: Corn tortillas are traditionally used for tortilla soup. They are fried or baked to create crispy tortilla strips for topping.; 2-3 tbsp Vegetable Oil or Olive Oil: Oil is needed for sautéing the vegetables and frying or baking the tortilla strips.; Fresh Lime Juice: Juice of 1-2 Limes: Fresh lime juice adds a bright, acidic finish that balances the richness of the soup and enhances all the flavors. It’s essential for the final touch of freshness.; Fresh Cilantro (for garnish): ½ cup Fresh Cilantro, roughly chopped: Fresh cilantro adds a bright, herbaceous, and slightly citrusy flavor that is a classic garnish for Mexican dishes.; Optional Toppings (for serving): Shredded Cheese (Monterey Jack, Cheddar, or a Mexican Blend); Avocado, diced or sliced; Sour Cream or Mexican Crema; Salsa or Pico de Gallo; Sliced Jalapeños (for extra heat); Lime wedges

Ingredients

Scale

- Chicken:
  - - 2 lbs Bone-in, Skin-on Chicken Thighs and/or Breasts: Using bone-in, skin-on chicken is crucial for developing a deep, rich broth. The bones release collagen and marrow, adding body and flavor, while the skin renders fat that contributes to the soup’s savory depth. You can use a mix of thighs and breasts for a balance of flavor and texture. Thighs are richer and more flavorful, while breasts are leaner.
  - - Substitution: Boneless, skinless chicken breasts or thighs can be used for convenience, but you might lose some of the broth’s richness. In this case, consider adding a tablespoon of chicken bouillon or bone broth to enhance the flavor. Pre-cooked rotisserie chicken (about 3 cups shredded) is another shortcut, but add it towards the end of cooking to prevent it from drying out.

- Aromatic Vegetables:
  - - 1 Large Yellow Onion, Diced: Onions form the aromatic base of the soup. Yellow onions are versatile and provide a balanced sweetness and pungency when sautéed.
  - - 2–3 Carrots, Diced: Carrots add sweetness and subtle earthy notes, along with a vibrant color to the soup.
  - - 2–3 Celery Stalks, Diced: Celery provides a savory, slightly peppery note that complements the other vegetables and adds depth to the flavor profile. This trio of onion, carrot, and celery is a classic mirepoix, the foundation of many flavorful soups and stews.
  - - 3–4 Cloves Garlic, Minced: Garlic is essential for its pungent, aromatic flavor that infuses the soup with warmth and complexity. Mince it finely to release its flavor effectively.
  - - 1 Poblano Pepper, Diced (Optional but Recommended): Poblano peppers offer a mild heat and a slightly smoky, fruity flavor that is characteristic of authentic Chicken Tortilla Soup. They add a layer of depth without making the soup overly spicy. If you prefer a spicier soup, you can substitute with a jalapeño pepper (remove seeds for less heat).
  - - Substitution: If you don’t have poblano peppers, you can omit them or use a green bell pepper for a milder flavor, though it won’t have the same smoky depth.

- Canned Goods & Liquids:
  - - 2 (14.5 oz) Cans Diced Tomatoes, Undrained: Diced tomatoes provide acidity, sweetness, and body to the soup. Undrained tomatoes contribute to the liquid base and flavor. Fire-roasted diced tomatoes will add an extra layer of smoky flavor.
  - - 1 (15 oz) Can Black Beans, Rinsed and Drained: Black beans add a hearty texture, protein, and earthy flavor. Rinsing and draining them removes excess starch and sodium.
  - - 1 (15 oz) Can Corn, Drained (or 1 ½ cups Frozen Corn): Corn adds sweetness and a pleasant pop of texture. Canned or frozen corn works equally well.
  - - 8 Cups Chicken Broth: High-quality chicken broth is the liquid base of the soup. Use low-sodium broth to control the salt level. Homemade chicken broth is ideal for the richest flavor.
  - - 1 Cup Water (or more broth, if needed): Water helps to adjust the consistency of the soup. You might need more or less depending on your preference.

- Spices & Seasonings:
  - - 2 Bay Leaves: Bay leaves infuse the soup with a subtle, aromatic, slightly tea-like flavor during simmering. Remember to remove them before serving.
  - - 1 tbsp Chili Powder: Chili powder provides a warm, earthy, and slightly smoky flavor that is essential for the Tex-Mex profile of Chicken Tortilla Soup.
  - - 1 tsp Ground Cumin: Cumin adds a warm, earthy, and slightly bitter note that complements the chili powder and other spices.
  - - 1 tsp Dried Oregano: Oregano contributes a slightly peppery, herbaceous flavor that is common in Mexican cuisine. Mexican oregano is preferred for a more authentic flavor, but regular oregano works well too.
  - - ½ tsp Smoked Paprika (Optional but Recommended): Smoked paprika adds a wonderful smoky depth and color to the soup, enhancing the overall flavor complexity.
  - - Salt and Black Pepper to taste: Seasoning is crucial. Adjust salt and pepper throughout the cooking process to enhance the flavors of all the ingredients.

- Tortillas & Oil:
  - - 8–10 Corn Tortillas: Corn tortillas are traditionally used for tortilla soup. They are fried or baked to create crispy tortilla strips for topping.
  - - 2–3 tbsp Vegetable Oil or Olive Oil: Oil is needed for sautéing the vegetables and frying or baking the tortilla strips.

- Fresh Lime Juice:
  - - Juice of 1–2 Limes: Fresh lime juice adds a bright, acidic finish that balances the richness of the soup and enhances all the flavors. It’s essential for the final touch of freshness.

- Fresh Cilantro (for garnish):
  - - ½ cup Fresh Cilantro, roughly chopped: Fresh cilantro adds a bright, herbaceous, and slightly citrusy flavor that is a classic garnish for Mexican dishes.

- Optional Toppings (for serving):
  - - Shredded Cheese (Monterey Jack, Cheddar, or a Mexican Blend)
  - - Avocado, diced or sliced
  - - Sour Cream or Mexican Crema
  - - Salsa or Pico de Gallo
  - - Sliced Jalapeños (for extra heat)
  - - Lime wedges

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Instructions

1. Prepare the Chicken Broth (Flavor Foundation):
  - - In a large stockpot or Dutch oven, place the bone-in, skin-on chicken thighs and/or breasts. Add the 8 cups of chicken broth and 1 cup of water (or more broth).
  - - Add the bay leaves to the pot.
  - - Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 30-40 minutes, or until the chicken is cooked through and easily shreds. Simmering slowly allows the chicken to release its flavor into the broth, creating a rich base.
  - - Remove the chicken from the pot and set aside to cool slightly. Leave the broth in the pot.
  - - Once the chicken is cool enough to handle, shred it using two forks. Discard the skin and bones. Set the shredded chicken aside.
  - - Tip: Skimming off any foam or impurities that rise to the surface of the broth while simmering will result in a clearer and cleaner-tasting broth.

1. Sauté the Aromatic Vegetables (Building Flavor Layers):
  - - While the chicken is simmering, prepare the vegetables. Dice the onion, carrots, celery, poblano pepper (if using), and mince the garlic.
  - - In a separate large pot or the same Dutch oven (after removing the chicken and broth and wiping it clean), heat 2-3 tablespoons of vegetable oil or olive oil over medium heat.
  - - Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until the onions are softened and translucent. Stir occasionally to prevent sticking. Sautéing these vegetables first softens them and develops their sweetness, creating a flavorful base for the soup.
  - - Add the minced garlic and diced poblano pepper (if using) to the pot and sauté for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter.
  - - Tip: Don’t rush the sautéing process. Allowing the vegetables to soften and become fragrant is crucial for building depth of flavor in the soup.

1. Combine and Simmer the Soup (Developing Richness):
  - - Pour the chicken broth (from step 1) into the pot with the sautéed vegetables.
  - - Add the diced tomatoes (undrained), black beans (rinsed and drained), corn (drained or frozen), chili powder, cumin, oregano, smoked paprika (if using), salt, and black pepper to the pot.
  - - Stir well to combine all the ingredients.
  - - Bring the soup to a simmer over medium heat, then reduce the heat to low, cover, and simmer for at least 20-30 minutes, or up to an hour for even deeper flavor. Simmering allows the flavors to meld together and deepen.
  - - Tip: The longer you simmer the soup, the more the flavors will develop and become richer. Taste and adjust seasoning (salt, pepper, spices) as needed during simmering.

1. Prepare the Tortilla Strips (Crispy Texture):
  - - While the soup is simmering, prepare the tortilla strips. You can either fry them or bake them.
  - - For Fried Tortilla Strips (Traditional): Cut the corn tortillas into thin strips (about ¼-inch wide). Heat about 1-inch of vegetable oil in a skillet over medium-high heat until hot but not smoking (around 350°F/175°C). Carefully add the tortilla strips in batches and fry for 1-2 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt immediately after frying.
  - - For Baked Tortilla Strips (Healthier Option): Preheat oven to 375°F (190°C). Cut the corn tortillas into thin strips. Toss the tortilla strips with 1-2 tablespoons of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet. Bake for 8-12 minutes, or until golden brown and crispy, flipping halfway through.
  - - Tip: Fried tortilla strips are more authentic and have a richer flavor, but baked tortilla strips are a healthier alternative and still provide a satisfying crunch.

1. Add Shredded Chicken and Lime Juice (Final Touches):
  - - After the soup has simmered for at least 20-30 minutes, stir in the shredded chicken (from step 1) into the pot. Heat through for a few minutes.
  - - Remove the bay leaves from the soup.
  - - Stir in the fresh lime juice. Taste and adjust seasoning (salt, pepper, lime juice) as needed. The lime juice brightens the flavors and adds a crucial element of freshness.
  - - Tip: Add the lime juice at the very end to preserve its fresh, vibrant flavor.

1. Serve and Garnish (Presentation and Flavor Boost):
  - - Ladle the hot Chicken Tortilla Soup into bowls.
  - - Garnish generously with crispy tortilla strips, fresh cilantro, and any other desired toppings such as shredded cheese, diced avocado, sour cream, salsa, or jalapeños.
  - - Serve immediately and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 350-450
Sugar: 5-7g
Sodium: 600-800mg
Fat: 15-20g
Saturated Fat: 4-6g
Carbohydrates: 30-40g
Fiber: 8-10g
Protein: 30-35g
Cholesterol: 100-120mg