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1 (4 ½ pound) whole chicken
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3 white onions, halved, divided
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1 bunch cilantro, rinsed well
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2 bay leaves
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1/2 teaspoon whole black peppercorns
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1 teaspoon Mexican oregano
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2 dried chili pepper pods, seeded (Optional)
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3 quarts water
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12 corn tortillas
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1/4 cup vegetable oil
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1/2 teaspoon kosher salt
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3 large tomatoes
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1 sweet red pepper, halved and seeded
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1 large jalapeño peppers, halved and seeded
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6 garlic cloves, peeled
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1 whole canned chipotle pepper in adobo sauce (Optional)
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1 teaspoon ground cumin
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1 lime, juiced
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sour cream
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sliced avocado
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chopped cilantro
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shredded or crumbled Mexican cheese, such as cotija
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lime wedges
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sprinkle of cayenne pepper
Chef John Chicken Tortilla Soup
My chicken tortilla soup is not a fast recipe, but it is one of the greatest chicken soup experiences known to man. The smoky, spicy, slowly simmered tomato chicken broth is made from scratch, and the soup is topped with all your favorite garnishes: toasted tortilla strips, sour cream, avocado, cilantro, lime, and crumbled Mexican cheese.
Nutrition Information
240
Calories
39g
Carbohydrates
21g
Protein
578mg
Potassium
8g
Fiber
15g
Sugar
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