Feeding a Family: Chicken Tortilla Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 medium yellow onion
  • 2 garlic cloves
  • ½ t 1 jalapeño pepper, seeds and membranes removed
  • 3 tablespoons olive oil, divided
  • One 14-ounce can diced tomatoes
  • 1 teaspoon plus a pinch of kosher salt, divided
  • 6 cups Slow-Cooker Chicken Stock (recipe follows) or low-sodium chicken broth
  • 4 cups shredded chicken (from a 4 to 5-pound roasted chicken)
  • Juice of 1 lime
  • 8 small corn tortillas
SLOW-COOKER CHICKEN STOCK
  • One 4 to 5-pound chicken, roasted, meat removed
  • 2 celery ribs
  • 2 carrots
  • 2 medium onions, halved
  • 2 bay leaves
  • Big pinch of kosher salt
  • Small handful herbs of your choice (such as parsley or thyme), optional
TOPPINGS
  • Sour cream
  • Lime wedges
  • Chopped cilantro
  • Sliced avocado
  • Hot sauce
Instructions
  1. To make the stock, place the chicken carcass, celery, carrots, onions, and bay leaves in a 6-quart slow cooker. Add the salt and any herbs you have on hand, such as parsley or thyme. Cover with water and cook on low for at least 8 and up to 24 hours. Using a ne-mesh sieve or strainer lined with cheesecloth, strain the nished stock into a large pot.
  2. When you’re ready to make the soup, preheat the oven to 375°F. In food processor, whiz the onion, garlic, and jalapeño into a paste.
  3. Heat 2 tablespoons of the oil in large soup pot over medium heat and sauté the onion mixture until soft, 5 to 7 minutes. Add the tomatoes, 1 teaspoon of the salt, the broth, shredded chicken, and lime juice. Bring the soup to a boil, reduce the heat to low, and simmer for 5 minutes or un- til everything is heated through.
  4. Slice the corn tortillas into 1⁄4-inch-thick strips (this is easy with a pizza cutter). In a large bowl, toss the tortilla strips with the remaining 1 ta- blespoon of oil and the remaining pinch of salt, then arrange them in a single layer on a rimmed baking sheet. Toast the tortilla strips in the oven until crisp, about 10 minutes. To serve, place some tortilla strips in the bottom of each bowl, ladle the soup over the top, and pile on the toppings.
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2017/03/chicken-tortilla-soup.html