Chicken Tortilla Soup ala Steve
About ten years ago, my wife and I enjoyed a terrific bowl of tortilla soup at a cafe perched above the bustling streets of Cabo San Lucas, Mexico. I've been trying to reproduce it ever since; this is fairly close. The secret is in the lime juice, and the freshly made tortilla crisps added at the table."My family LOVED this! We like spicey foods so we used the full recommended amount of cumin and cayenne. Also, we are only 3 and don't do leftovers so we cut the recipe in half to serve as a side dish with taquitos. Went perfectly. Since I was a little short on chicken stock, I did 2 cups of stock (if I were halving it should be 4) and a whole can of tomatoes (if I were halving it would be half) to balance the recipe and I think I would prefer the more tomato flavor. It was delicious. Also great use for leftover chicken." - mazzyjen
Yield: 12 Servings Ready in 45 minutes
2,402 people trying soon
Verified by stevemur
|8 cupsChicken Stock|
|2 wholeOnions; diced|
|3 clovesGarlic; crushed|
|1 1/2 tablespoonChili Powder|
|1 large canCrushed Tomatoes|
|Salt; to taste|
|Pepper; to taste|
|1/4 teaspoonCayenne; or more to taste|
|1 cupVegetable oil|
|12 wholeCorn tortillas|
|2 cupsChicken; cooked and torn or cubed into 1/2" cubes|
|-- Optional Add-Ons --|
Chicken Tortilla Soup ala Steve Preparation
In a large stockpot, heat 3 tablespoons of oil to medium-high heat. Add crushed garlic and chopped onions, and stir until onions just start to brown. Add the can of crushed tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock. Turn down to low and simmer for 10 minutes. Add diced chicken. (Optionally add black beans or fresh corn kernels).
To make the tortilla crisps, julienne 12 corn tortillas into narrow, uniform strips. In a saucepan, bring 1 cup of vegetable oil up to medium-high heat (takes about 5 minutes to come up to temperature -- be sure to test the heat of the oil by placing a corn tortilla bit into the oil -- it should bubble immediately). Deep-fry these tortilla strips in batches (2 mins or so -- do not let them turn a dark brown) -- transfer to paper towel to dry. They should be crispy.
When ready to serve, plate the soup, then top with a mound of the tortilla strips. Optionally add avocado, sour cream, cheese, fresh corn kernels.
Squeeze fresh lime juice into each bowl at the table.
Soup itself can be made ahead, but make the corn tortilla strips fresh, just prior to serving... it's worth it.
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