From the “Just Shut Up and Cook This Department” comes thisbrChicken Tortilla Soup.  However good youbrthink this is it’s much better than that.

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A better chicken tortilla soup

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I researched and developed this recipe by reading severalbrother recipes.  I had a general idea ofbrwhat I wanted to do, but it seemed something was missing from every recipe Ibrread.  All of the recipes I had read andbrseen called for the chicken to simply be put into a boiling pot of flavorful stock.  I wanted something more than boiled chicken. 

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Then it came to me.  Ibrcouldn’t help but to think that I would be missing a good chance to introducebrsome added flavor by simply browning the chicken first.  And so I did. brThat is why my broth is so dark.  Itbrmay be a little off putting aesthetically, but not to worry the flavor is nothing short ofbrincredible.  Browning the chicken adds somebrrichness and smokiness to the overall flavor. br

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Anatomy of chicken tortilla soup

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On its face chicken tortilla soup is a simple dish.  Chicken, broth, seasonings, and otherbrflavorful ingredients all married together in a large pot right?  It reminds me of my much loved gumbo.  But to get a truly great soup you mustbrintroduce great flavor at every opportunity. brThat means using a good chicken stock instead of plain water; chickenbrfrom a local source versus something from the vacuum packed bag department in abrnational grocer; and a variety of beans instead of just one kind.

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I found most of the ingredients for my soup at La MorenitabrMeat Market in Scott, LA.  I love thatbrplace.  I would love it more if I knewbrhow to speak and read Spanish, but that’s another story.  They have pretty much anything Latin cookingbrwise you could want, and the prices are excellent. 

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A pre-packaged seasoning blend called Fajita Sazón Rojo (Red FajitabrSeasoning) by El Venado available there. brGet some.  Get some cumino of thebrsame brand also. 

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I used skinless, boneless chicken breasts in my recipe.  And while most other recipes call forbrshredding the chicken once cooked, I found that cutting the breasts into bitebrsized cubes after browning was the way to go.

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The recipe yields enough for several (15-20) people.  Make it anyway and freeze the leftovers.  Trust me on this.

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Note:  The seasoningbramounts listed below are merely a suggested starting point.  Adjust to your desired taste.

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Note: Canned beans can be substituted for dried but some flavorbrwill be sacrificed.  Just be sure tobrrinse the beans prior to adding them.

Ingredients:

• 4lg.         Skinless,boneless chicken breasts
• 2tbsp     Olive oil
• 2lg.         Whiteonions (chopped)
• 6cloves Garlic(chopped)
• 2med.   Jalapenos (seeded,finely chopped)
• 2gal.       Chickenstock
• 1C           Driedblack beans
• 1C           Dried redkidney beans
• 1C           Driedpinto beans
• 1C           Freshcilantro (chopped)
• 2-4tbsp Red FajitaSeasoning
• 2tbsp     Cumino
• 1-2tbsp All-purposeseasoning
• Kosher salt and fresh ground black pepper to taste
• 2              Limes(juiced)
• 2              Lemons(juiced)
• Lime wedges, lemon wedges, shredded Monterrey Jack cheese,sour cream, and chopped cilantro for garnish.
• 5              Tortillas(corn or flour cut into strips)

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Method:

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Add the olive oil to a large stock pot over medium-highbrheat.

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Brown the chicken breasts well on both sides and remove tobrcool.

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Add the onions and cook until browned, stirring frequently.

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Add the garlic and jalapenos and cook for 1-2 minutes.

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Add the chicken stock, scrape the bottom of the pot, andbrcover.

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Dice the chicken breasts.

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Once boiling, add the dried beans, all of the driedbrseasonings, reduce the fire to medium-low, and partially cover.

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Cook for 45 minutes to one hour or until the beans arebrtender.

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Fry the tortilla strips in a shallow pan with 1″brvegetable oil or fryer until golden brown, drain, and place in a plate untilbrtime to serve.

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Add the diced chicken and cook for 15-20 minutes or untilbrthe chicken is fork tender.

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Add the lemon and lime juices.

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Taste and adjust seasoning.

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Serve with garnishes.

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On a cold winter’s day you will find that this soup is so deliciousbrthat it not only feeds the body, but also the soul.

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Stay hungry.