Corn and Chicken Tortilla Soup

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Course Main Course, Soup
Cuisine Mexican, Texan
Keywords Gluten Free, Spicy
Difficulty Moderate
Servings 8 people
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
This tortilla soup is both simple and delicious, making for an easy and relatively light mid-week meal, although it does take some time. Slowly simmered for upwards of 2 1/2 hours, the final result is deeply flavorful and hearty, but if you need to opt for a quicker version it can be cooked for 30 minutes at a slightly higher heat (see instructions).
We also traditionally make this the night before Thanksgiving because it's easy to prepare compared to the amount of cooking we do the next day. Although one could argue, perhaps it's even better to just not eat anything the night before Thanksgiving. Serve with tortilla chips and corn pudding or simply by itself.
Servings: 8 people
Calories: 354kcal

Ingredients

  • 3 Tbsp olive oil
  • 2 small white onions chopped
  • 1 large carrot chopped
  • 1 celery rib finely chopped
  • 1 cup white wine
  • 8 cups chicken bone broth
  • 8 cups water
  • 1 clove garlic
  • 2 bay leaves
  • freshly ground black pepper to taste
  • 1 whole roasted chicken (store-bought is easiest)
  • 2 cobs corn shucked and kernels removed
  • 15 oz canned fire-roasted tomatoes
  • 1 chipotle pepper in adobo sauce seeded, cut into strips
  • 1 tsp adobo sauce
  • 1 avocado
  • 1 bunch cilantro coarsely chopped
  • tortilla chips to serve

Instructions

  • Heat the olive oil in a large pot, such as a dutch oven, over medium-high heat for about a minute or two. Add the onion, carrot, and celery and cook until lightly browned but otherwise translucent, stirring occasionally. Add the wine to deglaze, scraping the bottom of the pot to loosen any browned bits. Cook for 2 minutes. Add the stock, water, garlic, and bay leaves, and season to taste with freshly ground black pepper.
  • Remove the wings and legs fo the chicken and add to the pot. Bring to a boil, then reduce the heat to low and simmer for 2 hours. For a faster version, gently boil over medium heat for about 30 minutes.
  • Meanwhile, shred the remaining meat of the roasted chicken and cut the corn kernels off the two cobs of corn by slicing longways down the cob.
  • After the 2 hours (or 30 minutes), return the soup to medium-high heat, and remove the wings and thighs and the bay leaves with a slotted spoon. Add the shredded white-meat chicken, the fresh corn, and the fire-roasted tomatoes. Add the chipotle pepper and its adobo sauce to the stock. Season to taste with salt and let cook for another 20-30 minutes.
  • Ladle the soup into individual serving bowls, and serve each with 2 avocado slices and a sprinkling of cilantro on top and tortilla chips on the side.

Nutrition

Calories: 354kcal | Carbohydrates: 10g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 1185mg | Potassium: 676mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1734IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 3mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!