Prep Time: 15 minutes Cook Time: 45 minutes
Recipe Adapted From: NYT Cooking Serves: 4-6
Tortilla soup is a classic central Mexican dish featuring a brothy chicken base flavored with tomatoes, chiles, onions, and garlic, topped with fried tortillas. For a vegetarian version, skip the chicken and add more beans.
This recipe was featured in our January 2024 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of the page and cook alongside us!
Ingredients:
- 1 ½ – 2 lbs chicken
- 4 cups of vegetable or chicken broth
- 1 jar tomato puree (or 2 cups chopped tomatoes)
- 5-8 corn tortillas, thinly sliced
- 1 cup cooked beans
- 1 large or 2 medium onions, diced
- 8 cloves garlic, minced
- 1 cup cabbage, thinly sliced
- 1-2 parsnips, cubed
- ½ cup radish, julienned
- 1-4 tsp dried chipotle chili
- 2 ½ tsp cumin
- 2 tsp oregano
- 1-2 limes sliced
- Vinegar to taste
- 2 TBSP + more for frying tortillas
- 1 ½ tsp salt (plus more to taste)
- Optional: sour cream, cheese, cilantro, oregano
DIRECTIONS:
- DEBONE CHICKEN:
- How to debone a chicken breast: We’ll demonstrate this skill in the live class/ video recording.
- PREPARE SOUP:
- Dice onions, mince garlic, cube parsnip
- Saute onions and parsnip for 5 minutes with 2 tbsp olive oil
- Add garlic and saute for 1-2 minutes
- Add 2 tsp oregano (optional), cumin, salt, and chipotle chili.
- Add whole chicken breast (we’ll shred it later)
- Add 1 jar tomato puree, bring to a simmer
- Add 4 cups of chicken or vegetable stock
- Increase heat to high, cover the pot, and let soup come to a boil.
- Uncover the pot, reduce the heat to medium and let soup simmer for 30 minutes until chicken shreds
- Remove chicken and shred, then return to the pot
- Add pre-cooked beans, plus juice of ½ lime and simmer for 5 more minutes
- Add vinegar 1 tbsp of vinegar, and salt + pepper to taste
- PREPARE GARNISH
- Thinly slice cabbage
- Wedge limes
- Julienne radish (or pickled radish, jalapeno, or onion)
- Stack tortillas and cut thin strips. Cook with oil in oven or stove top until crispy
ASSEMBLE:
- Serve with cabbage, radish, garnishes, and fried tortilla strips.