cook like james

Chicken Tortilla Soup is a great choice during the winter months – hearty and packed with flavor with just enough heat to warm you on the coldest days. Using a store bought rotisserie chicken makes it quick to make, so it’s great for a weeknight meal.  On a recent trip to Mexico City, I discovered Epazote, a pungent herb that is commonly used in Mexico, especially in the Yucatán. The herb has a slightly tangy, almost lemony flavor, and is somewhat reminiscent of oregano. It is used both for flavor and supposedly for its ability to reduce the flatulence associated with bean dishes. I’ve included it in this recipe, and have also started adding it to my chili recipe, but it’s very hard to find in the US, so feel free to omit. (it is available to order from - Spice House)

Download Chicken Tortilla Soup recipe

Serves 8 To 10

Tortilla Strips

8 corn tortillas (6-inch), cut into 1/2-inch-wide strips

1 tablespoon vegetable oil

Table salt

Soup

1 tablespoon vegetable oil

1 onion, chopped fine

1 red bell pepper, seeded and chopped fine

1 jalapeño chile, seeded and chopped fine

1 tablespoon chili powder

½ teaspoon cumin

¼ teaspoon cayenne or red pepper flakes

2 sprigs epazote, fresh or ½ teaspoon dried Epazote (optional)

3 cloves garlic, minced

2 quarts low-sodium chicken broth

1 rotisserie chicken,

1 can diced tomatoes (14.5-ounce), drained

1 tablespoon chopped fresh cilantro leaves

2 tablespoons lime juice

Salt and pepper

Optional garnishes: avocado, cotija cheese, crumbled, shredded Monterey Jack cheese, sour cream, salsa, chopped tomatoes, pickled red onion, minced jalapeno pepper

Tortilla Strips:

1. Adjust oven rack to middle position; heat oven to 425 degrees.

2. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

Soup:

1. Heat oil in large Dutch oven over medium heat. Add onion, bell pepper, and jalapeno and cook, stirring frequently, until softened, about 8 minutes. Stir in chili powder, cumin, (optional Epazote) and garlic and cook until fragrant, about 30 seconds.

2. Add broth and shredded chicken to pot along with tomatoes, cilantro, and lime juice. Season the soup with salt and pepper, to taste.

To serve:

1. Place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls and add optional garnishes.