Copyright Thomas Saaristo  All Rights Reserved
Spicy chicken tortilla soup
My version of Spicy chicken tortilla soup is easy to make and completely
achievable using pantry staples from any American kitchen (or those that can
be procured at a typical grocery store)

e spiciness of this great cold-weather soup can be adjusted by adding more
or using less serrano and chile in adobo and the adobo sauce, but do not skimp
too much

The toppings are as an integral part of tortilla soup as are the toppings at a
taco bar so be sure to add a wide variety and plenty of them, especially if you
are serving a crowd

For a vegetarian version leave out the chicken and replace the chicken stock
with vegetable broth

14 ounces boneless skinless chicken breasts
(see Note)
8 cups chicken stock
1 pound Vidalia onion, root end trimmed, onion peeled and quartered
4 medium cloves garlic, smashed and peeled
10 sprigs fresh cilantro
House salt
1 sprig fresh marjoram
14.5 ounce can fire-roasted diced tomatoes
1 serrano pepper, de-veined and de-seeded as much as desired
1 chipotle chile en adobo, plus up to 1 tablespoon adobo sauce
1 tablespoon canola oil

Lime zest
Lime wedges
Freshly picked cilantro leaves
Freshly picked marjoram leaves
Freshly picked Mexican oregano leaves
Finely shredded pepper jack cheese
Minced serrano pepper
Corn tortilla strips or favorite corn tortilla chip
Sour cream or Mexican crema

Bring stock, 2 onion quarters, 2 cloves garlic, cilantro and a big pinch of salt to
boil then reduce to a simmer, cover and cook 15 minutes. Add the chicken and
let steep for 10 minutes. Remove the chicken and set aside; pour stock through
fine-mesh strainer into a large bowl (discard solids in strainer). Pull chicken into
bite size pieces when cool to the touch

Puree tomatoes, 2 remaining onion quarters, 2 remaining cloves garlic, serrano,
chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth

Heat a large saucepan over high heat for 2 minutes. Add the oil and heat until
shimmering; add tomato/onion puree and a pinch of salt and cook, stirring
frequently, until mixture has darkened in color, 10 minutes. Stir strained stock
into tomato mixture, bring to boil, then reduce to a simmer and cook 15 minutes

Taste for spice, adding additional adobo sauce, 1 teaspoon at a time, until
desired spice is reached

Ladle Spicy chicken tortilla soup into bowls and let guests garnish as desire

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Note: As long as 2 to 3 chicken breasts not weight more than 6 to 7 ounces
each are used they will steep to fully cooked in 10 minutes. Always make sure
cooked chicken that is going to be served has registered 165 degrees