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Chicken Tortilla Soup

Hearty tortilla soup with tender chicken shreads, crispy tortillas, fresh cotija cheese and cilantro.
Difficulty: Medium
Time: 25-30 min
This dish is Gluten-Free
Calories: 459 Fat: 12g Carbs: 40g Protein: 53g

Tortilla soup is a classic dish in any Latin American home. Though its origin remains uncertain, it is enjoyed in many countries with some variations. Our version at the Local Crate test kitchen is inspired by a Costa Rican family recipe!

Ingredients
Corn tortillas
Vegetable Broth Base
Diced tomatoes
Shallot
Garlic
Cilantro
Thyme
Chili blend
Featured Ingredient Partners:
Corn tortillas: La perla - Minneapolis, MN

Cooking terms for this recipe

Simmer To stew gently below or just at boiling point.
Mince To cut a food into very small pieces.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Medium pot

Foil-lined baking sheet

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Cut tortillas into 1/8” strips. Mince shallot. Mince garlic. Chop cilantro leaves and stems. Remove thyme leaves from stem; mince. Crumble cotija cheese. Remove chicken breasts from package; rinse, pat dry. Dice into 1” cubes.

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Step 2: COOK THE CHICKEN

Mix vegetable broth base with 3 cups water; set aside. Heat 1 Tbsp oil in medium pot. Add garlic and shallot. Sauté until tender, about 2 min. Add chicken, cook until lightly seared about 2 min. Add broth mix and bring to simmer. Simmer until chicken is cooked thoroughly, about 10 min. While broth is simmering start crisping the tortillas (Step #3). The USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 3: MAKE CRISPY TORTILLAS

Place tortillas in small bowl. Toss with 2 Tbsp. oil, salt and pepper. Place in foil-lined baking sheet. Bake until browned and crisp, about 8 min.

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Step 4: SHRED THE CHICKEN

Remove chicken from broth with slotted spoon, set in a small bowl. Shred chicken using two forks pulling in opposite directions. Tear into medium size shreds.

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Step 5: FINISH THE SOUP

Add diced tomatoes, thyme and chili blend to chicken broth. Mix with whisk until incorporated. Season with salt and pepper to taste. Bring to boil, reduce heat to simmer. Cook until incorporated, about 3-4 min.

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Step 6: PLATE YOUR DISH

Divide soup between two bowls. Add cotija, chicken and crispy tortillas. Garnish with cilantro.