An Authentic Tortilla Soup Recipe with Chicken: Koji Cooks

This version of tortilla soup incorporates koji's roast chicken —refer to the roast chicken recipe, or you can opt for a store-bought rotisserie chicken. The soup is thickened with corn tortillas or, as in this recipe, spicy corn chips. It's a very satisfying soup with hints of chili and lime. I use chili sparingly so you can taste all the flavors, and the chicken is added at the end to prevent overcooking. There are numerous garnish options; we're using avocado, Cotija cheese, crumbled spicy chips, and cilantro, and it's often topped with a dollop of sour cream.

TORTILLA SOUP

INGREDIENTS

TORTILLA SOUP - Recipe (serves 6-8)

2 tablespoons extra virgin olive oil

2/3 cup chopped red or white onion.

1 cup of crumbled spicy corn chips

1 tablespoon minced garlic.

1/3 cup white wine

1 small canned chipotle chili and 1-2 tablespoons of the adobo sauce from the can.

5-6 cups of chicken stock

2/3 cup celery sliced diagonally.

2/3 cup of carrots cut diagonally.

1 small sweet red pepper, seeded and julienned.

1/4 cup sun dried tomatoes chopped.

juice of 1 small lime - about 1-1/2 tablespoons.

2-3 cups coarsely shredded cooked chicken.

Garnishes

Sliced avocado, crumbled cotija cheese, chopped cilantro and spicy corn chips.

METHOD

Place a large pot over medium-high heat, then add the olive oil and onion, sautéing for 4 minutes. Mix in the chips and garlic, sautéing for another 2 minutes. Pour in the wine and stir for 2 minutes. Add the chipotle, adobo sauce, and stock, bring to a boil and cook stirring for 8 minutes. Lower the heat to medium, stir in the vegetables, and cook for 5 minutes. Add 4-5 ice cubes, stir, and then add the chicken. Serve topped with crumbled cotija cheese, avocado, chopped cilantro, and additional chips. This soup reheats and freezes very well.