During my travels through the bustling markets of Mexico City, I stumbled upon a local street vendor stirring a fragrant pot of soup that was immediately enticing. It was there that I first tasted the authentic Chicken Tortilla Soup, a delightful blend of rich flavors and hearty textures, completely different from what I had known back home. The warmth of the soup combined with the vibrant atmosphere of the city left an unforgettable mark on me. I knew I had to recreate this experience for my readers.
As I made my way back, I was filled with inspiration and the memories of the hearty bowls of Chicken Tortilla Soup, garnished with fresh avocados and a sprinkle of Monterey Jack cheese. Today, I want to share with you my version of this classic Mexican delicacy, with a twist inspired by that memorable trip.
How to Prepare Chicken Tortilla Soup
Ingredients for Chicken Tortilla Soup
- 1 tbsp of virgin olive oil
- 1 yellow onion, finely diced
- 3 garlic cloves, finely minced
- 1 (28 ounce) can of tomato puree
- 1 (10 1/2 ounce) can of chicken stock concentrate
- 1 and 1/4 cups of purified water
- 2 tsp of red chili flakes
- 1 tsp of organic dried oregano
- 1 (15 ounce) can of organic black beans, thoroughly washed
- 2 well-cooked boneless chicken breasts, diced
- 1 cup of fresh corn kernels
- 1 cup of hominy, cooked
- 1 (4 ounce) can of diced jalapenos
- 1/4 cup of fresh cilantro leaves, chopped
- 1/2 cup of tortilla crisps, crushed
- 2 ripe avocados, sliced
- 1/2 cup of grated Monterey Jack cheese
- 2 tbsp of spring onions, chopped
Directions for Chicken Tortilla Soup
- First, ensure all ingredients are at hand.
- In a large pot, warm olive oil over medium flame. Introduce onions and garlic to the pot and sauté until they turn translucent, typically taking around 5 minutes.
- Infuse the mixture with red chili flakes and oregano, stirring thoroughly.
- Blend in tomato puree, chicken stock concentrate, and water, letting it reach a boil. Lower the flame and let it simmer for approximately 10 minutes.
- Introduce black beans, diced chicken, corn, hominy, jalapenos, and cilantro to the pot. Allow the mixture to simmer for an additional 10 minutes.
- Once ready, serve the soup in bowls. For garnish, use tortilla crisps, avocado slices, Monterey Jack cheese, and spring onions.
Is this Chicken Tortilla Soup truly authentic to Mexican cuisine?
Indeed, the Chicken Tortilla Soup has roots in genuine Mexican culinary traditions. The classic recipe consists of a chicken broth base, flavored with tomatoes, garlic, onions, chilies, and crisped tortilla strips. Numerous variations exist, with some incorporating beans as a staple ingredient.
What are the best accompaniments for Chicken Tortilla Soup?
This savory soup can be relished as a standalone dish or adorned with toppings like avocados, cheese, green onions, and a dollop of sour cream. For a more elaborate meal, complement it with fresh bread or a refreshing side salad.
How should the Chicken Tortilla Soup be stored?
Once the soup has cooled down, transfer it into sealed containers and refrigerate. When stored correctly, the soup retains its freshness for up to four days. Warm it up using a microwave or stovetop before serving.
Can this Chicken Tortilla Soup recipe be frozen?
Absolutely! This soup freezes beautifully, making it an excellent option for preparing in advance. Pour the cooled soup into airtight freezer containers or sealable freezer bags. If opting for bags, ensure they lay flat during freezing. When ready to consume, defrost overnight in the fridge.
How long does the Chicken Tortilla Soup remain fresh in the freezer?
When stored correctly in the freezer, the Chicken Tortilla Soup can last up to three months. For best taste, it’s recommended to thaw the soup in the refrigerator before reheating and serving.
Are there any spicy variations of the Chicken Tortilla Soup?
Of course! For those who love a fiery kick, additional chili flakes, fresh jalapenos, or even hot sauces can be added to elevate the spice level. The beauty of this soup is its adaptability to cater to different palates.
What can I use as a substitute for hominy in the soup?
If you don’t have hominy at hand or prefer an alternative, you can use chickpeas or white beans. These substitutes provide a similar hearty texture and flavor profile that complements the overall dish.
Can I make this soup vegetarian or vegan?
Yes! For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. For a vegan variant, in addition to the above changes, skip the Monterey Jack cheese or opt for a vegan cheese substitute. The robust flavors of the vegetables and spices ensure that the soup remains delicious even without the meat and dairy.
Chicken Tortilla Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 1 10 1/2 ounce can condensed chicken broth
- 1 1/4 cups water
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 15 ounce can black beans, rinsed and drained
- 2 large boneless chicken breast halves cooked and cut into bite-sized pieces
- 1 cup whole corn kernels cooked
- 1 cup white hominy
- 1 4 ounce can chopped green chile peppers
- 1/4 cup chopped fresh cilantro
- 1/2 cup crushed tortilla chips or to taste
- 2 medium avocados sliced, or to taste
- 1/2 cup shredded Monterey Jack cheese or to taste
- 2 tablespoons chopped green onions or to taste
- Gather all ingredients.
- Heat oil in a stockpot over medium heat.
- Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
- Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
- Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.