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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Chicken Tortilla Soup (medium | Large) Recipe

Chicken Tortilla Soup (medium | Large) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Chicken Tortilla Soup (Medium | Large) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.25 lb boneless skinless chicken thighs or breasts; 6 cups low-sodium chicken broth; 14.5 oz fire-roasted diced tomatoes (canned); 1 cup tomato sauce; 1 each medium onion, diced; 3 cloves garlic cloves, minced; 0.5 cup fresh cilantro, chopped; 2 tsp ground cumin; 1.5 tsp chili powder; 1 tsp dried oregano; 0.5 tsp ground black pepper; 1.25 tsp salt; 1 tbs vegetable oil or olive oil; 2 tbs fresh lime juice; 1 cup corn kernels (fresh, frozen, or canned drained); 1 cup black beans, rinsed and drained; 0.5 each green bell pepper, diced; 1 each jalapeño, seeded and minced (optional); 0.5 cup long-grain white rice (uncooked); 1 cup water; 0.25 tsp salt; 0.5 tbs butter or oil; 1 cup tortilla strips (store-bought or homemade); 0.75 cup Monterey Jack cheese, shredded; 0.5 cup pico de gallo; 1 each avocado, diced; 2 each lime wedges; 2 tbs extra cilantro for garnish

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time45m

Serves4

Served with rice, pico de gallo, tortilla strips, melted Monterrey jack cheese & avocado chunks.

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Ingredients

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Soup Base

1 1/4 lb boneless skinless chicken thighs or breasts

6 cups low-sodium chicken broth

14 1/2 oz fire-roasted diced tomatoes (canned)

1 cup Tomato sauce

1 each medium onion, diced

3 cloves Garlic cloves, minced

1/2 cup Fresh cilantro, chopped

2 tsp Ground cumin

1 1/2 tsp Chili powder

1 tsp Dried oregano

1/2 tsp ground black pepper

1 1/4 tsp Celtic sea salt

1 tbs vegetable oil or olive oil

2 tbs Fresh lime juice

Vegetables & Add-ins

1 cup corn kernels (fresh, frozen, or canned drained)

1 cup black beans, rinsed and drained

1/2 each Green bell pepper, diced

1 each jalapeño, seeded and minced (optional)

Rice

1/2 cup long-grain white rice (uncooked)

1 cup water

1/4 tsp Celtic sea salt

1/2 tbs butter or oil

Toppings

1 cup tortilla strips (store-bought or homemade)

3/4 cup Monterey Jack cheese, shredded

1/2 cup Pico de gallo

1 each avocado, diced

2 each Lime wedges

2 tbs extra cilantro for garnish

Method

Soup Base

Sear chicken

Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Season the chicken lightly with 1/4 teaspoon salt and a pinch of pepper. Add chicken and sear 2–3 minutes per side until lightly browned (it will finish cooking in the broth). Remove chicken to a plate.

Sauté aromatics

Reduce heat to medium. Add the diced onion, green bell pepper and minced jalapeño (if using) to the pot and sauté 4–5 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Simmer soup

Add the fire-roasted diced tomatoes (with juices), tomato sauce, chicken broth, ground cumin, chili powder, oregano, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Stir to combine, scraping up any brown bits. Return the seared chicken to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer 18–22 minutes, until the chicken is cooked through and rice (if added to the pot) — note: rice is cooked separately here.

Shred chicken and finish

Remove the chicken from the pot to a cutting board. Use two forks to shred into bite-sized pieces. Return shredded chicken to the pot. Stir in corn and black beans and simmer 5 more minutes to heat through. Add chopped cilantro and lime juice. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Rice

While the soup simmers, cook the rice. In a small saucepan, bring 1 cup water, 1/4 teaspoon salt and 1/2 tablespoon butter or oil to a boil. Stir in 1/2 cup long-grain white rice, reduce heat to low, cover and simmer 15 minutes until water is absorbed and rice is tender. Fluff with a fork and keep warm.

Toppings

Prepare toppings: shred the Monterey Jack cheese, dice the avocado, and have pico de gallo and tortilla strips ready. If using store-bought tortilla strips, warm briefly in a 350°F (175°C) oven for 3–4 minutes if desired to refresh crispness.

Assemble and serve: Place a scoop (~1/2 cup) of cooked rice into each serving bowl (or add rice directly to the soup pot for large portions). Ladle the hot chicken tortilla soup over the rice. Top each bowl with shredded Monterey Jack cheese so it melts on contact, a handful of tortilla strips, a spoonful of pico de gallo, diced avocado, extra cilantro and a lime wedge on the side. Serve immediately.