Hearty Chicken Tortilla Soup: A Food and Wine Magazine Inspired Recipe

This robust and flavorful Chicken Tortilla Soup is a comforting dish, perfect for any occasion. Inspired by the quality and culinary excellence you’d expect from a Food And Wine Magazine, this recipe elevates the classic soup with layers of flavor and fresh ingredients. Whether you’re seeking a hearty meal on a chilly evening or a satisfying lunch, this soup delivers warmth and deliciousness in every spoonful.

Ingredients:

• 6 tablespoons cooking oil
• 8 6-inch corn tortillas, halved and cut into 1/4-inch strips
• 1 onion, chopped
• 4 large cloves garlic, smashed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 1/2 quarts canned low-sodium chicken broth or homemade stock
• 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
• 2 bay leaves
• 2 1/2 teaspoons salt
• 1/4 cup lightly packed cilantro leaves
• 3 tablespoons chopped cilantro for garnish (optional)
• 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4 inch pieces
• 1 avocado, cut into 1/2-inch dice
• 1/4 pound cheddar, grated
• Lime wedges for serving

Instructions:

1. Fry Tortilla Strips: In a large heavy pot, heat the oil over moderately high heat. Add half of the tortilla strips and cook, stirring, until pale golden, about one minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips. These crispy strips add a delightful texture, a hallmark of well-crafted recipes you might find in a food and wine magazine.

2. Sauté Aromatics: Reduce the heat to moderately low. Add the chopped onion, smashed garlic, paprika, ground cumin, ground coriander, chili powder, and cayenne to the pot. Cook, stirring, for about 5 minutes until fragrant and the onion softens. This aromatic base is key to the soup’s rich flavor profile, reminiscent of recipes featured in top culinary publications.

3. Simmer Soup Base: Add the chicken broth (or homemade stock), crushed tomatoes, bay leaves, salt, and cilantro leaves (if using) to the pot. Incorporate one-third of the fried tortilla strips into the soup for added thickness and flavor. Bring the mixture to a simmer, then cook, uncovered, for 30 minutes. Remember to remove the bay leaves after simmering.

4. Blend for Smoothness: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully blend the soup in batches in a regular blender and return it to the pot. Blending creates a velvety texture, a technique often highlighted in food and wine magazine recipes for its refined finish.

5. Cook Chicken: Add the diced chicken to the pureed soup. Bring the soup back to a simmer and cook until the chicken is just cooked through, which should only take a couple of minutes. Avoid overcooking the chicken to keep it tender.

6. Finish and Serve: Stir in the diced avocado just before serving, maintaining its fresh, creamy texture. To serve, place the remaining crispy tortilla strips in bowls, top with grated cheddar cheese, and ladle the hot soup over it. Garnish with chopped cilantro, if desired, and serve immediately with lime wedges on the side for a touch of acidity.

Delicious Chicken Tortilla Soup Recipe – As featured in Food and Wine Magazine

This Chicken Tortilla Soup recipe, with its depth of flavor and satisfying textures, is sure to become a favorite. Enjoy the experience of creating a dish that brings the essence of a food and wine magazine to your own kitchen.