Admittedly when I asked Jorden Marshall for a recipe after his Hot Chocolates interview, I assumed it would be a sweet not savoury one. This mexican soup is a treat that he makes and serves this to his staff, I’m so glad he shared…so will you!
After a quick trip to the grocery store, I made it the other night for dinner and was thrilled with the result. I count it among one of my favourite soups now and my entire family loved it. Although the ingredient list seems a little long…don’t be scared away…it is quite easy to put together and is an absolutely fresh and flavour-filled meal. I doubled this recipe (ha ha…don’t I always?), we had enough for three school lunches the next day. To suit your taste you could easily add corn, black beans and or cooked rice, but it was wonderful without!
Ingredients- serves 6
- 8 (6-inch) thin corn tortillas, cut into ½” strips
- 1 tbs vegetable oil
- pinch of salt
- 2 bone-in, skin-on split chicken breasts, or 4 bone-in, skin -on chicken thighs
- 8 cups low-sodium chicken broth
- 1 large white onion, peeled and medium diced
- 4 medium garlic cloves, peeled
- 2 large sprigs of epazote, or 8 sprigs fresh cilantro & 1 sprig fresh oregano
- table salt to taste
- 2 medium tomatoes, cored and quartered
- ½ medium jalapeño chile
- 1 tbs adobo sauce (look in the import section of larger stores)
- 1 tbs vegetable oil
- 1 lime cut into wedges
- 1 avocado, medium dice
- 8 oz cotja cheese, or fresh Mexican farm cheese crumbled or Monteray Jack, fine dice
- fresh cilantro leaves
- jalapeño, minced
- Mexican crema or sour cream
- For the tortilla strips:Preheat oven to 425 degrees. Adjust oven rack to middle position. 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, shaking halfway through baking time. Season strips lightly with salt, transfer to plate lined with paper towels.
- While tortilla strips bake, in a large saucepan bring chicken, broth, 2 onion quarters , 2 garlic cloves, epazote, or 8 sprigs fresh cilantro & 1 sprig fresh oregano and 1/2 teaspoon salt to boil over medium high heat, reduce heat to low, cover & simmer until chicken is just cooked through, about 20 minutes.
- Using tongs, transfer chicken to a large plate. Pour broth through a fine-mesh strainer, discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
- Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalepeño, chipotle chile and 1 tsp adobo sauce in food processor or blender until smooth. Heat oil in Dutch oven over high heat until simmering; add tomato/onion puree and 1/8 tsp salt and cook, stirring frequently, until mixture has darkened in colour, about 10 minutes.
- Stir strained broth into tomato mixture, bring to a boil, then reduce heat and allow to simmer for 15 minutes. Taste soup and add extra adobo sauce if desired. Add shredded chicken and simmer until heated through, about 5 minutes.
- To serve, place a portion of tortilla strips in the bottom of individual bowls and ladle into bowls, pass garnishes separately.
- Enjoy, you’ll be going back for seconds!
Don’t eat anything your great-grandmother wouldn’t recognize as food.” ~Michael Pollan