Fall

Chicken Tortilla Soup, Hotpot Style

by:
February  7, 2014
0
0 Ratings
  • Serves 4
Author Notes

This is inspired by Taco Mamacita, a great, low-key place to get a margarita and some creative Mexican grub here in Nashville. This is a great recipe for company- serving it hotpot-style is interactive and makes something really simple seem impressive. —WhileItRises

What You'll Need
Ingredients
  • Roasted Chicken
  • 2 Chicken Breasts
  • 1 tablespoon Salt
  • 1 tablespoon Black Pepper
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Paprika
  • Soup And Garnishes
  • 6 cups Chicken Stock (homemade makes all the difference!)
  • 4 Cloves Garlic, smashed
  • 1 Large Yellow Onion, quartered
  • 1 Jalapeño, stemmed and seeded
  • 2 Avocados
  • 4 Plum Tomatoes
  • 1/2 cup Chopped Cilantro
  • 1/2 cup Queso Fresco or Crema
  • Hot Sauce, or Diced Chiles if desired
  • 1 Lime
  • 1/2 cup Tortilla Strips, I prefer to julienne corn tortillas and fry them at home
Directions
  1. Roasted Chicken
  2. Preheat your oven to 400. Coat all sides of the chicken with the spices. Roast until the internal temperature is 160.
  3. Let the chicken rest and cool, then shred all the meat. Save the bones for stock, if that's how you roll. The crispy skin makes a great chef's treat. :)
  1. Soup And Garnishes
  2. Bring the stock to a boil, then add the onion, garlic, and jalapeño and reduce to a simmer for 30 minutes.
  3. Meanwhile, prep your garnishes: dice the tomato and avocado, slice lime wedges, crumble the cheese, chop the cilantro. Put each garnish into its own bowl on the table. This is where the interactive-ness comes into play, if you are thoughtful with your bowl-arranging it can look really impressive, too.
  4. Taste the stock, season with salt and pepper until it tastes good enough to eat on its own. Remove the onion, garlic and jalapeño. Transfer the stock into a pouring vessel of some sort.
  5. Place a handful of shredded chicken in each bowl. Pour stock over the chicken once everyone is seated, appreciate the, "oohs" and, "aahs," and let everyone garnish their soup accordingly.
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