I find it a source of great comfort that pretty much every culture, every cuisine has its own interpretation of chicken soup.
The Mexican version in particular speaks to me, scented with chilies and spices like cumin and coriander, riddled with slightly softened tortilla chips.
In Mexico, whole chilies may be used, often toasted and the crumbled into the soup. I rely on dried chili powder, pure ancho if you can find it, but in this recipe, regular blended chili powder also works just fine.
Cooking the chicken breasts in the broth enriches both broth and chicken, but if you are in a rush, go ahead and use about 3 cups of shredded cooked chicken, maybe from a rotisserie chicken. Need one more shortcut? Skip the frying of the tortillas; grab a bag of tortilla chips, lightly crush a few handfuls and use those instead.
The garnishes are what make this soup so special. Do not be timid with the offerings: An assortment of shredded cheese, diced avocado, fresh cilantro, salsa and lime wedges will turn a comforting soup into a feast.
You can make the soup ahead — stopping after adding the chicken — and keep it refrigerated for up to four days. Reheat, adding the lime juice when you are ready to serve (and, of course, don’t fry the tortillas or prep the toppings until just before serving!).
MEXICAN TORTILLA CHICKEN SOUP
Start to finish: 45 minutes
Servings: 4 to 6
For the soup:
2 tablespoons extra-virgin olive oil
2 medium-size onions, chopped
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon pure ancho chili powder
1 can (14.5 ounces) crushed tomatoes
6 cups chicken broth, preferably low-sodium
Kosher or coarse salt and freshly ground black pepper, to taste
3 skinless, boneless chicken breasts (about 1 1/2 pounds)
Canola or vegetable oil, for pan-frying
6 corn tortillas, halved and cut crosswise into thin strips
Juice of 1 lime
To serve (optional, pick and choose):
1 or 2 avocados, peeled and diced
1 cup shredded Monterey Jack cheese
1/2 cup coarsely chopped fresh cilantro leaves
Salsa or Pico de Gallo
1 lime, cut into wedges
Nutrition information per serving: 291 calories; 95 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 65 mg cholesterol; 362 mg sodium; 23 g carbohydrate; 4 g fiber; 7 g sugar; 26 g protein.
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