Corn Tortilla Chicken Soup

This is from an old Bon Appetit recipe from a long time ago.  Kirsten has become the official maker of this soup in our family.

six servings

  • vegetable oil for frying
  • 8 thin corn tortillas, halved and cut into thin strips
  • 1 small onion, chopped
  • 2 large garlic cloves, minced
  • 1 T. chili powder
  • 2 t. cumin
  • ½ t. oregano
  • 1 bay leaf
  • 6 cups chicken broth or stock
  • 1 8 oz. Tomato sauce
  • 1 ½ t. salt
  • 1 t. sugar
  • ¼ t. ground pepper
  • 2 large chicken breast halves
  • 1 ½ cups corn kernels
  • sour cream, sliced radishes, cilantro, chopped red onion for garnish.

Pour oil into heavy skillet to depth of ¾ inch and heat to 350.  Fry tortilla strips until crisp and golden, about 1 minute.  Drain on paper towels.  Transfer I T. tortilla frying oil to large heavy pot.  Sauté onion until tender, around 5 minutes.  Add garlic, chili powder, cumin, oregano and bay leaf.  Sauté for one minute.  Add chicken stock, tomato sauce, salt, sugar and pepper and bring to the boil.  Add chicken.  Cover pot and simmer until chicken is just cooked through, around 15 minutes.  Using tongs, transfer to a plate and cool.  Shred chicken meat.  Add 1 ¼ cups of corn to soup, simmer until tender, around 5 minutes.  Add chicken and simmer for 1 more minute.  Ladle soup into bowls and garnish with tortilla strips and other garnishes.

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