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Rob’s Chicken Tortilla Soup

January 6, 2015


Over 20 years ago I took a trip to Mexico in a village off the beaten path and had one of the simplest and most amazing bowls of tortilla soup. It was a small village and my bowl just had chicken broth, some carrots and some tortilla chips. The broth had so much flavor and nuance but was still mild and comforting. It was so wonderful that every bowl of tortilla soup since then has paled in comparison.

This recipe is my attempt to honor that wonderful and simple bowl of soup from many years ago.

Note: I have updated this recipe to improve flavor and texture

Chicken-Tortilla Soup

1 rotisserie chicken shredded
3 32 oz cans chicken broth
1 – 28 oz can whole peeled tomatoes
1 jalapeño minced
2 carrots chopped
1 yellow onion diced
2 TBSP olive oil
4 garlic cloves minced
1 bunch cilantro
2 ears of corn off the cob
1 TBSP Chile powder
1 tsp Paprika
1tsp Cumin
Salt to taste

crumbled cheso fresco
sliced avocado
chopped cilantro
Finely diced white onion
tortilla chips
lime wedges

In a large pot on medium heat, pour chicken broth, jalapeño and carrots. Crush tomatoes by hand over pot and pour in tomato juice left in can. Heat oil in a large saucepan on medium high heat. Add onion and garlic to pan and cook until onions are translucent and add to pot. Add shredded chicken to pot. Cook for 1/2 hour to combine flavors, add salt to taste. Add in corn. Cook for an additional 10 minutes until corn is cooked but still crunchy. Pour in to bowl and add crumbled cheso fresco, avocado, cilantro, white onions and crumbled tortilla chips and squeeze a lime wedge on top. Enjoy!

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