Recipes

How to Make Chicken Tortilla Soup

Even some of the biggest cheese-lovers among us may be unfamiliar with Cotija, a Mexican cheese similar in flavor and texture to feta. It’s often crumbled into burritos, tacos, and—in today’s case—soups.

Throw in some chicken, avocado, and bits of tortilla to make this Chicken Tortilla Soup recipe, and you’ll wonder how you haven’t added Cotija to just about everything you’ve ever eaten.

Recipe by: Chef Elana
Serves: 2

Ingredients
1 yellow onion
1 clove garlic
⅙ bunch cilantro
⅙ bunch oregano
1 lime
1 avocado
2 chicken breasts
½ teaspoon chicken base
1 teaspoon chili paste
½ teaspoon ground cumin
1 can crushed tomatoes
2 corn tortillas
¼ cup grated Cotija cheese

1. Prepare Ingredients

Preheat oven to 425°F. Peel onion and cut into small dice. Mince garlic. Rinse cilantro and oregano and roughly chop leaves, discarding stems. Halve lime. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Slice thinly, then squeeze over juice of 1 lime. Rinse chicken and pat dry with paper towel. In a medium bowl, whisk together chicken base with 2 cups water.

2. Roast Chicken and Shred

Season chicken on both sides with salt and pepper. Place on a baking sheet, drizzle with 1 tablespoon olive oil, and roast skin-side up until cooked through and no longer pink, 15-20 minutes. Remove and set aside until cool enough to handle. Then using 2 forks, shred into bite-size pieces, discarding skin.

3. Sauté Onion

While chicken roasts, heat ½ tablespoon olive oil in medium pot over medium heat. When oil is shimmering, add onion and sauté until soft and translucent, about 3 minutes. Add garlic, chili paste, and ground cumin and cook until fragrant, about 1 minute.

4. Simmer Soup

Add cilantro, oregano, chicken base mixture, and crushed tomatoes to pot with onion. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until soup has thickened slightly, 6-8 minutes.

5. Bake Tortillas

While soup simmers, cut tortillas into ½- inch strips. On a separate baking sheet, season with salt. Arrange in a single layer and bake until lightly toasted, 3-5 minutes.

6. Plate Soup

Add shredded chicken to pot with soup and cook to warm through, about 2 minutes. Taste and add salt and pepper as needed. Divide soup evenly between 2 bowls. Garnish with tortilla strips, avocado, and grated Cotija. Serve.

And enjoy!

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