This was a bad-ass, quick and easy soup that Sabrina came up with. The tomato-based broth was super rich and flavorful, and had the taste of tortilla permeating throughout the soup base. I loved how velvety-smooth the broth was, and of course the various textures you get from the crispy tortilla garnish, and the melty cheeeeeese! Great texture, fantastic flavor, this soup really impresses!
Start by making some Shredded Chicken:
• 4 - boneless skinless chicken breasts, pat dry with paper towels
• 1 Tbls olive oil
• 2 tsp Aleppo pepper
• 1 tsp kosher salt
* 1/2 tsp cracked black pepper
• 1 cup broth, (Homemade chicken broth or canned)
• 2 tsp chicken base, (boullion concentrate)
• 1/2 cup white wine
Season the chicken breasts on all sides with salt, pepper and Aleppo. Place seasoned chicken on a sheet pan, uncovered, and put in the fridge for 30 min., or up to 2 hours to air dry.
In a large skillet over medium-high heat, heat the olive oil and place the chicken breast smooth side down in the pan. Cook the chicken for about 3-4 min, until nicely browned, flip over the chicken and add wine, broth and stir in chicken base. Bring to a simmer, reduce heat and cover, simmering for 20-25 min. Cook until chicken is 160º , remove chicken and let rest, loosley covered for about 10 min. When chicken is cool enough to handle, shred it and add a little of the reserved broth. Set aside.
Time to make some Chicken Tortilla SOUP!
• 1/4 cup + 2 Tbls vegetable oil
• 8 - 6" corn tortillas, cut into 1/4" strips
• 1 white onion, diced
• 4 cloves garlic, smashed and chopped
• 1 Tbls paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 1/4 tsp Aleppo pepper
• 1 1/2 quarts chicken stock (Use reserved broth, adding more stock as necessary)
• 1 - 28 oz. can crushed tomatoes with juice
• 2 bay leaves
• 1/4 cup rough chopped fresh cilantro, more for garnish
• kosher salt
• 2 cups reserved shredded chicken
• 1/2 cup shredded cheddar, for garnish
• lime wedges, for garnish
In a large pot over medium-high heat, add the veggie oil, and heat it up for a second. Add half of the tortillas strips and fry until crisp. Remove strips to a paper towel lined plate, and fry the remaining tortilla strips, reserving them once crisp, to the paper-lined plate. Reduce heat to medium.
Add onions, and cook for 2 min. Next, add garlic, and cook for 1 min. Add spices, parika thorugh Aleppo, and cook for 3 min. Add the broth, tomatoes, bay leaves, 1/4 tsp kosher salt and chopped cilantro, plus 1/3 of the crispy tortilla strips. Stir and bring to a simmer, and cook over medium-low heat for 30 min. Remove bay leaves.
Blend the contents of the pot with an immersion blender, and strain through a sieve. Reserve strained broth to a pot, and add reserved shredded chicken. Bring to a simmer, and heat chicken through.
Prep some bowls for serving by adding some of the tortilla strips to each bowl, along with a small amount of cheese for each one. Ladle the broth along with chicken into each bowl, and top with a llittle more cheese, chopped cilantro, lime wedges and perhaps some avocado slices. Serve immediately!