The weather is getting chillier and soup, chili, and just about any one pot meal will be the go-to Fall/Winter meals. Bring it on winter my pot is ready!
Have you ever tasted clouds, and sunshine mixed with rainbows? Neither have I lol!, but to describe how tasty this soup is, that is the visual I can paint in words. When I gave this tortilla soup a taste I busted a James Brown shimmy across my kitchen floor. When food makes you dance you must share, and if you can’t dance my Tortilla Soup will teach you.
As of late stock making has been my thing. When preparing large amounts of homemade stock, food reaches new level’s, so always prepare your own. Not only is it easy, it’s so much more tasty than store-bought, and you can use it in just about everything your heart desires to cook.
The beauty of homemade stock is putting all these wonderful ingredients in one big pot. Cook and simmer until you pull all the flavors, end results, a quality foundation for an incredible soup. Cooking is all about layering flavors, allowing them to marry in harmony. And marry is just what this stock does, get ready to be amazed.
Besides the stock, I used a nice combination of vegetables that truly is the make-up of this irresistible soup for the filling. With just as much flavor as the stock!
- Chayote (Mirliton)
- Orange pepper
- Green bell pepper
- pink beans (a legume)
- canned plum tomato (only a few)
This Motley crew of ingredients worked so well in bringing an authentic Mexican flavor to the soup. Wondering what a chayote is? Don’t fret, it’s in your local grocery store in the produce section. It goes by a few names as well, in New Orleans it’s known as the beloved Mirliton it’s from the squash family, and it’s usually found year round. I’ve only used this vegetable/gourd in soups but in my hometown they stuff the chayote (mirliton) with a seafood stuffing, bananas! So to give you an idea of how delicious a chayote can be you’ll grow to like this strange-looking vegetable.
Orange peppers mixed with bell peppers, onions, and garlic was a winning combination. This is where you see the layering of flavors in action, your stock is made, one layer, and your fresh ingredients, second layer. Now we move to the heart of the soup and that is the roasted chicken thighs. Chicken thighs are packed with tenderness and flavor, so it was a perfect fit for adding another layer of flavor to the soup.
Seasoned well with a three simple seasoning’s:
- sea salt
See! to simple, once they are well coated in seasoning I slathered some tomato paste (stay with me) onto the skin. Roast on 425 degrees for 15 minutes and my friends you are adding yet, another layer of flavor. At this time call yourself the flavor King or Queen cause you’ve earned it. Everything is working in harmony now, stock is made hot on the stove, ingredients are ready to go into the pot to be sautéed down a bit. And your seasoned chicken is getting a tan in the oven. What’s next?
let it cook for 45 minutes to an hour on the stove and eat it up of course! But, there is another level of flavor to add, and this is quite optional but! so necessary. Adding a few decent slices of pepper-jack cheese blast this soup out of the stratosphere. Place a few healthy slices, or shredded can work too, and turn the oven to broil. Place the soup in a bowl that can withstand oven heat, and allow to broil for 5 minutes tops! When you pull it out the oven, below in this video is what you will get!
Are you ready now? Well let’s get to it! Enjoy this soup with tortilla chips , and a nice dollop of sour cream with fresh cilantro. Lunch or dinner has been served.
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Tortilla Chicken SoupPrint Recipe
- FOR STOCK
- 2 tablespoons of oil (any veggie oil)
- Half of a chayote (mirliton)
- 1 half of onion with peelings
- 3 garlic gloves smashed with peelings
- 3 green onion stalks
- 1 guajillo chili pepper (dried)
- 1 ancho chile pepper (dried)
- 1 hot chili pepper (dried) or red pepper flakes *optional
- 1 3 leek stalks
- 3 stalks of celery cut
- about a tablespoon of fresh cilantro
- 5 quarter liter's of water
- 1 bay leaf
- 2 tablespoon of kosher salt and more to taste
- 3 coriander seeds
- 3 dried rose buds *optional
- 1 whole allspice
- 1 tablespoon of cumin
- 1 half of green bell pepper
- 1 half of a tomatillo
- SOUP INGREDIENTS
- 5-6 Boneless Chicken thighs
- 2 Tablespoon of tomato paste
- 1/2 Tablespoon of paprika
- 1/2 teaspoon of kosher salt
- 1/2 Tablespoon of cumin
- 1/2 teaspoon of garlic powder
- 2 tablespoon of oil (any veggie oil)
- 1 half of a chayote (mirliton)
- 1 half of a green bell pepper diced
- 1 half orange bell pepper diced
- 3 cloves of garlic minced
- 1 small onion diced
- 1 can of pink beans rinsed and drained
- 1 tomatillo sliced *optional
- 2 plumtomato's from can
- 1 tablespoon of white wine vinegar
- 1 tablespoon of fresh cilantro sliced for garnish
- slice's of pepper jack cheese , or shredded
FOR THE STOCK
In a large pot add 2 tablespoons of oil on medium heat.
Add the 10 ingredients into the heated oil and let cook for about 5-7 minutes, this is to release more flavor into the stock.
Add water and remaining ingredients and let come to a boil for about 5 minutes. Lower heat to medium low and let simmer for about 1 hour, 2 hours is even better.
Taste in between cooking if you need to add more salt do so.
Once stock has cooked strain all ingredients out and toss, put liquid back into pot keep warm on medium-low heat.
FOR THE CHICKEN
Pre-heat oven to 425 degress
Salt chicken with 1/2 teaspoon of kosher salt.
in a small bowl mix cumin, paprika, and garlic powder together.
Coat chicken with spice mixture, mixing well with hands.
Place foil on the bottom of a roasting pan add chicken on top slather each piece of chicken with the tomato paste.
Place into heated oven, and let roast for 18 minutes
While the chicken is roasting add 2 tablespoons of oil to a heated large pot.
Once oil is hot add, chayote(mirliton), diced green pepper, diced orange pepper, 3 cloves of minced garlic, diced onion, 1 can of pink beans, tomatillo and 2 tomato's from the can.
Let cook for 7 minutes together, stirring.
with the back of a spoon crush the tomato's until they break into liquid.
Now add 6-8 cups of the stock, reserve any remaining stock for later use, in the fridge or freezer.
Add 1 tablespoon of white wine vinegar.
At this time chicken should come out the oven, slice it up into nice chunks and let it cook into the soup for about 30-45 minutes.
Give soup a taste and adjust salt to taste.
When soup is done scoop into an oven safe bowl and add a couple of slices of pepper jack cheese on top.
Turn oven to broil and place bowls on a baking sheet and let broil for 3 minutes. or you can add shredded cheese into the hot soup and it'll melt just fine.
garnish with more cilantro and a slice tomatillo with a side of tortilla chips. Enjoy!