Chef John’s Chicken Tortilla Soup Recipe

When you think youve covered all the iconic chicken soups, someone requests chicken tortilla, and you realize its a must-try. This soup is a true classic, and if there were a Mount Rushmore for chicken soups, this one would definitely be carved into the rock. Its a dish youll want to savor whether you make it from scratch or use some shortcuts. Using a high-quality chicken broth and tender chicken will still result in a fantastic bowl. Homemade tortilla strips are the real star, but in a pinch, store-bought ones will do just fine. No matter how you make it, this chicken tortilla soup is something youll remember. Enjoy!

Ingredients

For the soup:

• 1 (4 lb) whole chicken
• 3 white onions, halved (divided)
• 1 bunch cilantro, rinsed
• 2 bay leaves
• 1/2 teaspoon whole black peppercorns
• 1 teaspoon Mexican oregano
• 2 dried chili pepper pods, seeded (optional)
• 3 quarts water

For the tortilla strips:

• 12 corn tortillas
• 1/4 cup vegetable oil
• 1/2 teaspoon kosher salt

For the charred vegetable salsa:

• 3 large tomatoes
• 1 sweet red pepper, halved and seeded
• 1 large jalapeo pepper, halved and seeded
• 6 garlic cloves, peeled
• 1 whole canned chipotle pepper in adobo sauce (optional)

For finishing the soup:

• 1 teaspoon ground cumin
• 1 lime, juiced

For garnishing:

• Sour cream
• Sliced avocado
• Chopped cilantro
• Shredded or crumbled Mexican cheese (like cotija)
• Lime wedges
• Sprinkle of cayenne pepper (optional)

Directions

1. In a large soup pot, combine the chicken, 1 halved onion, cilantro stems, bay leaves, oregano, peppercorns, dried chili pods, and water. Set over medium-high heat. Bring to a simmer, then reduce the heat to medium-low and cook for 1 hour.

2. While the soup simmers, make the tortilla strips: Preheat the oven to 350F (180C). Line a baking sheet with parchment paper or a silicone mat. Cut the tortillas in half, then slice them into 1/4-inch strips. Place the strips on the prepared sheet, drizzle with oil, sprinkle with salt, and toss to coat. Spread the strips in a single layer and bake for about 30 minutes, tossing once or twice, until golden brown and crispy. Set aside.

3. Once the chicken has cooked, remove it from the pot and transfer it to a bowl. Reduce the heat on the broth to low and let the chicken cool enough to shred. Remove the meat from the bones, shred it, and refrigerate until ready to use.

4. Return the chicken bones, skin, and scraps to the pot with the broth. Simmer on low for about 4 hours, adding water if necessary to prevent the broth from reducing too much.

5. After about 2 hours, prepare the charred vegetable salsa: Preheat your ovens broiler on high and place a rack about 8 inches below the heating element. Line a baking sheet with foil and lightly oil it. Arrange the remaining onions, tomatoes, sweet pepper, and jalapeo on the sheet. Broil for 7-10 minutes, or until the vegetables are charred. Remove from the oven.

6. Add the charred vegetables, garlic, chipotle (if using), and 1 cup of water to a blender. Blend until smooth.

7. Pour the salsa into the soup pot and increase the heat to medium-low. Simmer for another 2 hours, stirring occasionally.

8. Strain the soup through a fine mesh strainer into a separate pot. Squeeze the chicken to extract all the flavorful juices, then discard the bones and skin. Taste the broth and adjust the seasoning with salt as needed.

9. Stir in the cumin, shredded chicken, and lime juice. Simmer for another 15-30 minutes, stirring occasionally. Taste and adjust the seasoning again if needed.

10. To serve, ladle the soup into bowls. Top with crispy tortilla strips, sour cream, avocado, cilantro, Mexican cheese, extra lime juice, and a sprinkle of cayenne pepper, if desired.

Chef's Note

If youre short on time, you can use store-bought chicken and chicken broth. Just make sure to prepare the charred vegetable salsa, add it to the broth, and simmer for about 1 hour before adding the cooked chicken.

Nutrition Facts

Serving Size: 1 bowl

• Calories: 682
• Total Fat: 41g (53% Daily Value)
• Saturated Fat: 10g (51% Daily Value)
• Cholesterol: 117mg (39% Daily Value)
• Sodium: 275mg (12% Daily Value)
• Total Carbohydrates: 44g (16% Daily Value)
• Dietary Fiber: 11g (40% Daily Value)
• Total Sugars: 8g
• Protein: 39g (77% Daily Value)
• Vitamin C: 69mg (77% Daily Value)
• Calcium: 185mg (14% Daily Value)
• Iron: 4mg (21% Daily Value)
• Potassium: 1145mg (24% Daily Value)