Smoky Chicken Tortilla Soup

When I eat at Mexican restaurants, this is always what I order. I love the smoky, tomato broth with tons of cilantro and jalapenos. The only thing mine was missing was some freshly sliced avocado. The store didn't have any ripe enough to eat immediately so I had to make do. However, I highly recommend adding it to yours. I had never made this soup myself and found a particular version that appealed to me using some re-hydrated guajillo chiles. They aren't hot at all but they give the broth a delicious depth that is certainly missing without them. I also made my own tortilla crisps and the recipe for those is also included. Splurge on an organic, free - range cut of chicken for this as it is the backbone of the soup. You'll be glad you did.

The deep, dark skin of these dried chiles is almost black. You can find them in any Mexican grocery store and I've also seen them in commercial stores too. A big bag is very cheap. Start soaking them while you get the rest of your ingredients ready. Save the liquid.

Add 1 pound of fresh, cored tomatoes to a large pot along with four cloves of garlic and the chiles. Pull the stems off and shake the seeds out first. Cover with filtered water and cook for about 15 minutes. The tomatoes will be soft and the skins will start to peel.

Add everything to a blender with your chopped onion and 1 cup of the simmer liquid. Let it cool slightly before blending into a smooth puree.

It's rich and silky and has a sheen to it. Don't over process this step or the tomato will become frothy. Add a couple tablespoons of olive oil to the bottom of your stock pot and pour the tomato base back in. Cook this down another 12 - 15 minutes. It will reduce and get darker as it thickens. Add the chicken broth and the shredded chicken. Season with salt + pepper.

While your base is reducing, cut about 10 corn tortillas into strips. Spread them out single layer on a sheet pan and brush them with olive oil and season with salt + smoked paprika or ancho powder. Bake for 10 or so minutes at 375. Give them a stir once and bake for another 5 minutes.

Allow them to cool while you work on the rest of the soup. If you start your chicken breasts in the oven ahead of time, they can rest while you prepare everything else as they are the last ingredient to go into the soup.

Prepare a plate of toppings to set your table with and everyone can dress their bowls however they like. I set out chopped cilantro, fresh jalapenos, mozzarella cheese and the tortilla crisps. Fresh lime, sliced avocado and either sour cream or greek yogurt are delicious with the spicy peppers.

This is pretty perfect for me. I have to admit, it's better than any of the versions I've tried in a restaurant and I've had a bunch! I really think it's worth it to take some extra time to make something simple yet elegant and share it with the people you love!

CHICKEN TORTILLA SOUP
3 organic, free - range chicken breasts
3 - 4 dried guajillo chiles, re-hydrated in warm water
1 pound of tomatoes
4 cloves of peeled garlic
1|2 cup yellow or white onion, chopped
4 cups low sodium, organic chicken broth
10 - 12 corn tortillas
olive oil
salt + pepper
smoked paprika or ancho powder
chopped cilantro
sliced jalapenos + avocadoes
shredded mozzarella or jack cheese
fresh Mexican crema, sour cream or greek yogurt
lime wedges

Follow the directions and steps above for assembling the soup. Start your chicken first by preheating your oven to 400. Season the breasts with olive oil and salt + pepper. Bake until they reach an internal temperature of 180. Using two forks, shred the breasts in the direction of the grain of the meat. They will be tender and come apart easily. Set this aside and add it to the soup last. When you make the tortilla crisps, reduce the heat to 375. Serve with raw garnishes and lay your crisps on the very top. All of the flavors will intensify as you eat. The cheese will melt and the strips start to soften and enrich the soup with tons of delicious flavors.

ENJOY!!