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Chicken Tortilla Soup

3:57 PM, Jan 11, 2013   |    comments
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  • Find out how to make a traditional Chicken Tortilla Soup in our Weekend Kitchen.
  • In our Weekend Kitchen Chef Mimmo Alboumeh from the Red Pepper Taqueria in TocoHills shows us his recipe for a traditional Chicken Tortilla Soup.
    

 

'Springer Mountain Farms' Boiled Chicken

1 whole all natural chicken (averaging 4-5 lbs)

4 ½ liters water

1 tbsp kosher salt

4 cloves garlic

6 oz yellow onion, chopped

 

INSTRUCTIONS

  1. Rinse chicken in cold water
  2. Add all ingredients to pot
  3. Cook on medium heat for approximately 45 minutes
  4. Remove chicken from water and place aside
  5. Once chicken has cooled, remove skin, shred chicken and place aside
  6. Strain liquid stock and reserve 3 liters for soup

 

Secret Chile Paste

1 oz dry pasilla pepper

1 oz dry guajillo pepper

1 oz dry ancho pepper

2 dry morita peppers

4 oz yellow onion, chopped

1 oz garlic

1 tbsp olive oil

2 tbsp kosher salt

1 liter cold water

 

Instructions

  1. Preheat oven to 500 degrees
  2. Toss all ingredients in olive oil and salt. Bake for 5 minutes
  3. Remove from oven and add to water. Cook on medium heat covered for 15 minutes until chiles are soft.
  4. Using a blender, liquefy all ingredients until creamy consistency
  5. Reserve one cup for soup and freeze remaining mixture for future use (up to 6 months)

 

Chicken Tortilla Soup

2 tbsp olive oil

8 oz yellow onion, diced

2 oz garlic, diced

4 oz celery, diced

4 oz carrots, diced

8 oz tomatoes, peeled & diced

 

1 cup secret chile paste

3 ½ lbs pulled chicken (use all the meat from boiled chicken)

 

1 tsp kosher salt

3 liters chicken stock from boil

8 oz Idaho potatoes, diced

 

Instructions

  1. Saute olive oil, onions, garlic, celery, carrots & tomatoes in pot on medium heat for 5 minutes
  2. Stir in chile paste and cook for 3 minutes
  3. Add pulled chicken and cook for 3 minutes
  4. Add chicken stock, salt and potatoes. Cook for 15 minutes

 

Serving

Recipe yields eight 16 oz servings. Ladle soup into bowls and garnish with crispy corn tortillas, shredded Mexican cheese, fresh cilantro, sliced avocado and lime wedge.

 

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