Name: La Reina Margaritas Sopa De Tortilla Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs (or breasts); 6 cups chicken broth (low sodium preferred); 1 cup water; 0.5 cup white onion; 3 cloves garlic cloves, smashed; 1 tsp dried oregano; 0.5 tsp ground cumin; 1 piece bay leaf; 1 tsp kosher salt; 0.5 tsp black pepper; 3 pieces roma (plum) tomatoes; 2 pieces dried chipotle chiles (or 2-3 canned chipotles in adobo); 0.5 cup white onion (for sauce); 2 cloves garlic cloves (for sauce); 2 tbs vegetable oil (or neutral oil); 1 cup chicken broth (reserved); 0.5 tsp salt; 0.25 cup white onion (thinly sliced for garnish); 0.5 pieces roma tomato (diced, optional); 2 tbsp fresh cilantro, chopped; 2 pieces lime wedges; 6 pieces corn tortillas, cut into strips; 1 cup vegetable oil (for frying); 0.5 tsp salt (for chips); 1 pieces ripe avocado, diced; 0.5 cup Mexican crema (or sour cream); 0.5 cup queso fresco, crumbled; 2 tbsp fresh cilantro leaves (for garnish)

Method

Broth & Chicken

Poach the chicken

In a large pot, combine 6 cups chicken broth, 1 cup water, 1/2 cup chopped white onion, 3 smashed garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano and 1 bay leaf. Bring to a gentle simmer over medium heat.

Add the 1 lb chicken thighs to the simmering liquid. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes until the chicken is cooked through (internal temp 165°F/74°C).

Remove the chicken to a cutting board. Let rest 5 minutes, then shred finely with two forks. Reserve the poaching liquid (this will be used as broth). Strain the broth into a bowl and keep warm; skim any large fat if desired.

Chipotle-Tomato Base

Prepare chiles

If using dried chipotles, rehydrate them in 1 cup hot water or warm reserved broth for 15 minutes until softened. If using canned chipotles, roughly chop 2–3 chiles from the can and reserve 1–2 tsp adobo for extra flavor.

Roast tomatoes and aromatics

While the chicken is poaching, char the 3 tomatoes on a hot skillet or under a broiler until blistered and blackened in spots, about 6–8 minutes, turning occasionally. Lightly char 1/2 cup onion and 2 garlic cloves as well (or cook until softened and browned).

Blend the base

Transfer charred tomatoes, charred onion and garlic, rehydrated or canned chipotles, and 1 cup reserved chicken broth into a blender. Blend until smooth. Taste and season with 1/2 tsp salt. If the sauce is too thick, add up to 1/4 cup more warm broth to reach a pourable consistency.

Cook the base

Heat 2 tbs vegetable oil in the pot used for poaching over medium heat. Pour the blended tomato-chipotle sauce into the pot and simmer for 6–8 minutes, stirring occasionally, until the sauce deepens in color and loses a raw edge. Adjust salt to taste.

Add shredded chicken back to the pot along with strained reserved broth (pour enough broth to reach desired soup volume—about 4–5 cups total broth). Simmer together 5 minutes so the chicken absorbs flavor. Adjust seasoning with salt, 1/4 tsp more cumin if desired, and a squeeze of lime if liked.

Tortilla Chips

Prepare strips

Stack and cut the 6 corn tortillas into 1/2-inch strips. Pat them dry with a towel to remove surface moisture.

Fry or bake

Frying: Heat 1 cup vegetable oil in a heavy skillet to 350°F (175°C). Fry tortilla strips in batches for 1–2 minutes until crisp and blistered. Remove with a slotted spoon to a paper towel-lined tray and immediately season with 1/2 tsp salt. Baking (lighter): Toss strips with 1 tbs oil, spread on a sheet pan, and bake at 400°F (200°C) for 10–12 minutes, turning once, until crisp; season with salt.

Vegetables & Add-ins

While the soup simmers, thinly slice 1/4 cup onion and dice 1/2 roma tomato if using. Chop 2 tbs cilantro and cut lime into wedges. Dice the avocado just before serving and toss with a tiny squeeze of lime to slow browning.

Assembly & Toppings

Ladle hot chipotle chicken broth into bowls (about 1 to 1 1/2 cups broth and chicken per serving). Top each bowl with a generous handful of crispy tortilla strips so they retain some crunch, a few diced avocado pieces, a drizzle (or dollop) of 2–3 tbs Mexican crema, and 2 tbs crumbled queso fresco.

Garnish with 1 tsp chopped cilantro leaves and a lime wedge on the side. Serve immediately so tortilla chips remain crisp; if desired, pass additional crema, cilantro, and lime at the table.