Chicken Tortilla Soup

Back in NYC! Excuse the bad photographs. Not that I had a good camera in Houston, but my iPhone snaps will be more awful than usual.

The good news? Found this in the apartment I’m subleasing: Martha Stuart’s Cooking School

mmm.. a taste of home. (:


  • 3.5 cups chicken stock
  • ~2 lb bone in chicken pieces (legs, breast, etc)
  • 1 150z fire roasted tomatoes
  • 1 dried pasillo chile
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 tbs lime juice
  • 1/2 avocado, sliced
  • cilantro
  • corn tortillas

  1. Cook chicken in broth until juices from center run clear (165F). ~15 min.
  2. On high heat, toast chile in a small skillet until skin chars. Split and remove seeds. Submerge and soak in warm broth from pot for 15-20 min.
  3. Check on chicken. Remove meat from bone and shred. Discard bones and set meat aside.
  4. Saute onions and garlic until translucent ~5 min.
  5. Add tomatoes and heat through ~2 min.
  6. Add chile and soaking liquid. Continue to simmer ~2-5 min to let flavors distribute. Set aside to cool before adding to blender. Pulse into a puree.
  7. Strain puree and add to chicken stock. Simmer 5-10 min. Optional if making ahead: cover and place in fridge. Skim fat off before reheating.
  8. Add shredded chicken to heat through.
  9. In a small frying pan, heat enough oil to coat bottom. Fry one tortilla, both sides, until crispy. Set aside on paper towel and fry next batch. Cut into strips.
  10. To serve: squeeze in lime juice, top with cilantro, tortilla strips, and avocado slices.

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