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Chef John’s Chicken Tortilla Soup
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Prep Time:
30 minutes
Cook Time:
345 minutes
Total Time:
375 minutes
Sensational chicken tortilla soup with rich, from-scratch tomato broth and all the best toppings.
Ingredients:
  • 1 whole chicken (4.5 pounds)
  • 3 white onions, halved, divided
  • 1 bunch cilantro, rinsed well
  • 2 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon Mexican oregano
  • 2 dried chili pepper pods, seeded, optional
  • 3 quarts water
  • 3 large tomatoes
  • 1 sweet red pepper, seeded, halved
  • 1 large or 2 small jalapeno peppers, seeded, halved
  • 6 peeled garlic cloves
  • 1 canned whole chipotle pepper in adobo sauce
  • 1 teaspoon ground cumin
Instructions:
  • In a large soup pot over medium-high heat, unite chicken, 1 onion, cilantro stems, bay leaves, oregano, peppercorns, dried chili pods, and 3 quarts of water. Allow it to simmer on medium-low heat for 1 hour.
  • For the tortilla strips, simply preheat your oven to 350 degrees F (180 degrees C) and line a baking sheet with a silicone mat or parchment paper.
  • Halve the tortillas and cut them into 1/4-inch strips. Place the tortilla strips on the baking sheet, drizzle with oil, sprinkle with salt, toss to coat, and spread out evenly.
  • Bake in the preheated oven for about 30 minutes until beautifully golden and crispy, giving it a toss or two halfway through. Let it cool for later.
  • Gently transfer the chicken to a bowl and lower the heat of the broth to low.
  • Allow the chicken to cool to a comfortable temperature for handling, then shred the meat and refrigerate until ready to use.
  • Return the bones, skin, and scraps to the broth in the pot, and simmer gently for a total of 4 hours. If the broth thickens too quickly, simply add a splash of water.
  • After 2 hours, prepare the charred vegetable salsa: Preheat the oven's broiler to high heat and position a rack 8 inches below the heating element. Line a baking sheet with lightly oiled foil and place the remaining 2 onions, tomatoes, sweet red pepper, and jalapeno pepper on it.
  • Place the vegetables under the broiler until they are charred, this should take about 7 to 10 minutes. Transfer the charred vegetables to a blender along with the garlic cloves, chipotle pepper, and 1 cup of water. Blend until you achieve a smooth consistency.
  • Transfer the pureed salsa into the pot over medium-low heat. Simmer the broth for an additional 2 hours, stirring occasionally. Strain the soup through a fine mesh strainer into a separate pot, making sure to press the chicken to extract all the flavorful juices; discard the bones and skin in the strainer. Season the soup with salt to your liking.
  • Enhance the flavors with cumin, shredded chicken, and fresh lime juice. Simmer gently for 15 to 30 minutes, stirring occasionally. Adjust seasoning to taste, and serve with crispy tortilla strips. Top with sour cream, avocado, cilantro, Mexican cheese, lime juice, and a dash of cayenne for extra zest.

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