Flavorful Chicken Tortilla Soup with Avocado and Lime
Inspired by the authentic flavors of Texas, this Chicken Tortilla Soup is a hearty and comforting dish that brings together tender chicken, crisp tortilla strips, and a medley of fresh toppings. Enhanced with zesty lime, fresh cilantro, and rich chicken broth, it's an experience bursting with flavor, reminiscent of the beloved Edloe Street Deli in Houston, TX. Perfect for cozy dinners or gatherings, this soup is sure to become a family favorite, inviting everyone to enjoy a warm bowl of Southwest goodness!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Corn Tortillas
4-5 (Tortillas should be toasted until crisp.)
Bone-in Chicken Breast Halves
6 (Skin should be discarded, and chicken washed and patted dry.)
Yellow Onion
1 large (Cut into quarters or eighths.)
Garlic
6 cloves (Coarsely chopped.)
Bay Leaves
2 (Whole bay leaves.)
Low Sodium Chicken Broth
4 (14 1/2 ounce) cans (Canned broth.)
White Wine or Beer
1 1/2 cups (Choose based on taste.)
Fresh Cilantro
1/2 cup (Including stems, thoroughly rinsed and coarsely chopped.)
Salt
3/4 teaspoon (Plus additional to taste.)
Ground Cumin
1/4 teaspoon (Ground.)
Fresh Ground Black Pepper
1/4 teaspoon (Plus to taste.)
Fresh Lime Juice
2 tablespoons (Freshly squeezed.)
Reserved Chicken Broth
as needed (From the simmered broth.)
Shredded Chicken Breasts
12 ounces (Reserved and shredded or coarsely chopped.)
Corn Tortillas
3-4 (Halved and cut crosswise into 1/8 to 1/4 inch wide slivers.)
Chopped Fresh Cilantro Leaves
4 tablespoons (For garnish.)
Large Ripe Avocado
1 (Cut into 1/4 inch dice.)
Green Onions
2-3 (Thinly sliced, with both white and green parts.)
Fresh Lime
as needed (Cut into wedges for accompaniment.)
Instructions
1
Preheat your oven to 350 degrees F. Spread the corn tortillas on a baking sheet and toast them in the oven until crisp and lightly browned, about 10-15 minutes. Remove them from the oven, let them cool slightly, and then break them into large pieces.
2
In a large kettle over medium heat, combine the chicken breasts, broken tortilla pieces, chopped onion, garlic, bay leaves, chicken broth, white wine (or beer), cilantro, salt, cumin, and black pepper. Stir to mix well.
3
Bring the mixture to a full boil, then reduce the heat to low, cover, and simmer gently for 45 minutes. Make sure to skim the surface occasionally and stir a few times.
4
Carefully remove the chicken breasts from the soup, allowing them to cool on a plate. Once cool enough to handle, skin the chicken and pull the meat from the bones, setting it aside. Return the skin and bones to the kettle and increase the heat to a vigorous simmer, cooking for an additional 20 minutes.
5
After 20 minutes, strain the broth into a bowl, discarding the bones, skin, and bay leaves. Allow the broth to sit for 5-10 minutes, enabling the fat to rise to the surface, then skim off as much fat as you can. For a cleaner broth, place the broth in the freezer for about 30 minutes and then remove the solidified fat.
6
Refrigerate the shredded chicken and reduced broth separately until ready to serve.
7
Decide on the tortilla strips’ preparation: for a crunchier texture, fry them in oil until golden and crisp, seasoning with salt and pepper; to keep it lighter, bake them in the oven until crisp but be aware they may soften quickly when added to the soup.
8
When ready to serve, bring the strained broth back to a boil, add the reserved shredded chicken, and simmer for a few minutes until heated through.
9
In four large bowls, divide the chopped cilantro, diced avocado, and sliced green onions evenly. Add the shredded chicken to each bowl, then ladle hot broth over the top.
10
Sprinkle each bowl with a few tortilla strips, and serve immediately with extra tortilla strips and lime wedges on the side. Encourage guests to squeeze fresh lime juice into their soup for a delightful burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this Chicken Tortilla Soup recipe?
This recipe is inspired by the authentic flavors of Texas, specifically reminiscent of the beloved Edloe Street Deli in Houston, TX.
What type of chicken is best for this soup?
The recipe calls for six bone-in chicken breast halves which are washed and patted dry before cooking.
How do I prepare the corn tortillas for the soup base?
Preheat your oven to 350 degrees F and toast 4-5 corn tortillas on a baking sheet for 10-15 minutes until crisp, then break them into large pieces.
Can I use beer instead of white wine in this recipe?
Yes, you can use 1 1/2 cups of either white wine or beer based on your personal taste preference.
How long should the soup simmer initially?
The mixture should be brought to a full boil and then simmered gently for 45 minutes.
What spices are used to flavor the broth?
The broth is seasoned with salt, ground cumin, and fresh ground black pepper.
What should I do with the chicken skin and bones?
After the initial simmer, pull the meat from the bones and return the skin and bones to the kettle to simmer for an additional 20 minutes to enrich the broth.
How can I remove excess fat from the broth?
You can skim the fat off the surface after letting it sit for 5-10 minutes, or place the broth in the freezer for 30 minutes to solidify the fat for easier removal.
How do I prepare the tortilla strips for the garnish?
You can either fry 1/8 to 1/4 inch wide slivers in oil until golden and crisp, or bake them in the oven for a lighter option.
What ingredients are used for garnishing the soup?
The soup is garnished with chopped fresh cilantro leaves, diced ripe avocado, sliced green onions, and fresh lime wedges.
How many cans of chicken broth are needed?
You will need four 14 1/2 ounce cans of low sodium chicken broth.
Should the garlic be finely minced?
The garlic should be coarsely chopped rather than finely minced.
How should the onion be prepared?
One large yellow onion should be cut into quarters or eighths for the soup base.
What is the purpose of adding broken tortillas to the boiling broth?
The broken, toasted tortillas help thicken the soup and add a distinct corn flavor to the broth during the simmering process.
Can the chicken and broth be prepared in advance?
Yes, the shredded chicken and the reduced broth can be refrigerated separately until you are ready to serve.
How much lime juice is added to the soup?
The recipe includes 2 tablespoons of freshly squeezed lime juice.
How should the avocado be sliced?
The large ripe avocado should be cut into 1/4 inch dice for serving.
Are the cilantro stems used in this recipe?
Yes, the recipe suggests using 1/2 cup of fresh cilantro including the stems for the simmering process.
What type of onion is used for the garnish?
Thinly sliced green onions, using both the white and green parts, are used as a garnish.
What is the recommended oven temperature for toasting tortillas?
The tortillas should be toasted at 350 degrees Fahrenheit.
How do I assemble the bowls for serving?
Divide cilantro, avocado, and green onions into bowls, add shredded chicken, then ladle the hot broth over the top.
Should I remove the bay leaves before serving?
Yes, the bay leaves should be discarded when straining the broth.
How much cumin is required?
The recipe calls for 1/4 teaspoon of ground cumin.
Does the recipe use salted or low sodium broth?
The recipe specifies using low sodium chicken broth.
How wide should the tortilla garnish strips be?
The corn tortillas should be cut crosswise into slivers between 1/8 and 1/4 inch wide.
What is the total amount of shredded chicken used for serving?
The recipe uses approximately 12 ounces of reserved and shredded chicken breasts for the final assembly.
Can I add extra salt?
Yes, the recipe suggests 3/4 teaspoon of salt plus additional to taste.
How many servings does this recipe provide?
While not explicitly stated as a total, the assembly instructions describe dividing ingredients into four large bowls.
Why should I serve lime wedges on the side?
Lime wedges allow guests to squeeze fresh juice into their soup for a personalized, delightful burst of flavor.
Is it necessary to wash the chicken?
The recipe instructions mention that the chicken should be washed and patted dry before preparation.