Tortilla Soup

Ingredients for Tortilla Soup

• 450g chicken

• 1 onion, quartered

• 1 carrot, peeled, chopped

• 5 garlic cloves, smashed

• 2 dried chipotle chillies

• 1 jalapeño (with seeds), halved lengthwise

• 7 coriander sprigs

• 3 tablespoons (or more) fresh lime juice

• Kosher salt and freshly ground black pepper

• Vegetable oil (for frying)

• 5 corn tortillas, cut in 1/2"-thick strips

• 2 ears of husked corn, or 300g frozen, thawed corn kernels

• Chopped fresh coriander, halved cherry tomatoes, avocado wedges, queso fresco or mild feta

• Ingredient info: Look for chipotle chillies at specialty foods stores and Latin markets.

• A deep-fry thermometer

Bring chicken, onion, carrot, garlic, chipotles, jalapeño, and 3850ml water to a boil in a large pot; skim foam from surface. Reduce heat to medium and simmer, skimming the surface frequently, until chicken is cooked through, about 1 hour.

Transfer chicken to a plate. Strain broth into another large pot. Return chillies to broth, if a spicier broth is desired; discard remaining solids. Shred chicken meat; discard skin and bones. Transfer chicken meat to a medium bowl and set aside.

Meanwhile, set pot with strained broth over medium heat and add coriander sprigs. Bring broth to a simmer; cook until reduced to 1200g , about 1 hour. Discard sprigs and chillies, if using. Stir in 3 tablespoons lime juice. Season with salt, pepper, and more lime juice, if desired. Add chicken to broth. DO AHEAD: Can be made 2 days ahead. Chill until cold, then cover and keep chilled.

Attach deep-fry thermometer to the side of a large cast-iron skillet or other heavy skillet. Pour oil into skillet to a depth of 1". Heat over medium heat until thermometer registers 177°C to 182°C. Working in batches, fry tortilla strips, turning occasionally, until crisp and golden brown, about 2 to 3 minutes per batch. Using a slotted spoon, transfer to paper towels to drain. Season with salt.

Cook corn over a gas flame or under a grill, turning occasionally, until charred in spots. Let stand until cool enough to handle. Cut kernels from cobs in strips. Discard cobs. (Alternatively, cook kernels in a large skillet over high heat until charred in spots.)

Rewarm broth with chicken. Divide soup among bowls. Top generously with corn, tortilla strips, coriander, tomatoes, avocado, and crumbled queso fresco.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.