Chef John’s Tortilla Chicken Soup

1. 1

   Combine the chicken, 1 onion, the cilantro stems, bay leaves, oregano, peppercorns, dried chili pods, and 3 quarts of water in a large soup pot over medium-high heat. Bring to a simmer, reduce the heat to medium-low, and simmer for 1 hour.

2. 2

   Meanwhile, for the tortilla strips, preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with a silicone mat or parchment paper.

3. 3

   Cut the tortillas in half, then slice crosswise into 1/4-inch strips. Transfer the strips to the prepared baking sheet and drizzle with oil. Add salt and toss well to coat, then spread the strips out as evenly as possible.

4. 4

   Bake in the preheated oven until golden and crisp, tossing once or twice during baking, about 30 minutes. Set aside.

5. 5

   Carefully transfer the chicken to a bowl. Reduce the broth to low heat.

6. 6

   Let the chicken rest until cool enough to handle. Shred the chicken and refrigerate until needed.

7. 7

   Return the bones, skin, and all the scraps to the pot of broth, and simmer over low heat for about 4 hours total. If the broth reduces too much, add a splash of water.

8. 8

   Meanwhile, after about 2 hours, make the charred vegetable salsa: Preheat the oven’s broiler on high and set a rack about 8 inches below the heating element. Line a baking sheet with foil, lightly oil it, and place the remaining 2 onions, tomatoes, sweet red pepper, and jalapeno pepper on the prepared sheet.

9. 9

   Broil the vegetables until charred, 7 to 10 minutes. Add the charred vegetables to a blender with the garlic cloves, chipotle pepper, and 1 cup water, and blend until smooth.

10. 10

    Pour the pureed salsa into the pot and increase the heat to medium-low. Simmer the broth for another 2 hours, stirring occasionally. Strain the soup through a fine-mesh strainer into a separate pot, squeezing the chicken to extract the juices; discard the bones and skin in the strainer. Season the soup to taste with salt.

11. 11

    Add the cumin, shredded chicken, and the juice from 1 lime. Simmer for 15 to 30 minutes, stirring occasionally. Taste for seasoning, then serve with the crispy tortilla strips. Garnish with sour cream, avocado, chopped cilantro, grated or crumbled Mexican cheese, additional lime juice, and a sprinkle of cayenne, if desired.

• Calories 1442.33 kcal High
• Protein 87.4 g Good Source
• Carbs 186.08 g Moderate
• Total Fat 35.61 g High
• Saturated Fat 9.79 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 222.73 mg High
• Sodium 952.65 mg High
• Fiber 19.59 g Good Source
• Sugar 28.49 g High
• Added Sugar 19.88 g High
• Calcium 904.57 mg Good Source
• Iron 1.48 mg Low Source
• Potassium 887.81 mg Moderate
• Vitamin A 178.36 mcg_rae Moderate
• Vitamin C 98.23 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅