Tortilla Chicken Soup with Kale

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Tortilla Chicken Soup with Kale

Published on September 21, 2016 | By |
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This recipe, my take on a classic from Rick Bayless (the master of all things Mexican), can be as quick or as slow as you want.  For dinner on the table in 30 minutes, use a good quality store-bought chicken broth, and either leftover cooked chicken, or a nice store-bought rotisserie chicken.  If you have an extra 30 minutes, make a quick broth by cooking bone-in chicken breasts or thighs in water with some aromatics, then removing the chicken to cool before chopping and adding back to the finished soup.  You can also make it all veg by using veggie broth instead of chicken broth and omitting the chicken cubes – corn cut off the cob and sweet potato chunks make a nice, hearty replacement.

Makes 6 (adult) servings, more if kiddos are involved

Ingredients

  • 1 large dried pasilla (negro) or ancho chile, toasted, stemmed and seeded
  • 1 (15-ounce) can diced tomatoes in juice (preferably fire-roasted)
  • 3 TBSP extra-virgin olive oil
  • 1 medium white onion, sliced 1/4-inch thick
  • 3 cloves garlic, peeled
  • 2 quarts water or chicken broth (or veggie broth)
  • 1 tsp dried epazote, optional
  • 5 bone-in chicken breasts and/or thighs (or cooked chicken cut into 1/2-inch cubes equaling about 1 1/4 pounds total)
  • 1 large ripe avocado, seeded, peeled and cut into 1/4-inch cubes
  • 3 oz shredded cheese
  • 12 organic corn or whole-wheat tortillas
  • sea salt
  • 1 large lime, cut into wedges
  • 2 large carrots, cut into thick slices
  • 1 TBSP ground cumin
  • 3 cups kale, ribs removed and roughly chopped into 1-inch pieces

Instructions

  • 1. If starting with uncooked chicken, add the chicken, water and whatever aromatics you have lying around. (I use half an onion and 2 garlic cloves, both with skin on, plus peppercorns and a carrot.) Bring to a boil, skim off any scum that rises to the top, and let gently simmer for 30 minutes until chicken is cooked through and broth is fragrant. Remove the chicken with tongs and set aside to cool. Continue simmering broth with aromatics while you proceed with the next steps.
  • 2. Pre-heat your oven to 375° and slice the tortillas first in half, then into 1/2 inch strips, about 4 tortillas at a time. Toss in a bowl with salt, a generous glug of olive oil and the cumin. Bake for 15 minutes, turning once, and watching carefully to make sure they don't burn. When golden brown and crispy, remove from oven and let cool. Try not to eat them all before the soup is ready.
  • 3. Toast the chile: Place chile in a dry pan over medium heat, pressing the chile flat and turning once. Break the toasted chile into pieces and put in a blender along with the tomatoes and their juice. Note: A food processor will work, though it won't completely puree the chile.
  • 4. Make the soup: In a medium dutch oven (3- to 4-quart) over medium-high heat, add oil and heat 1 minute. Add the onion, garlic and carrot, and cook, stirring frequently, until golden, about 7 minutes. Using a slotted spoon, remove the veggies, pressing the mixture against the side of the pan to leave behind as much oil as possible, and transfer veggie mixture to the blender with the chili puree. Blend until smooth.
  • 5. Increase the heat under the dutch oven to medium-high for 1 minute. Add the chili-veggie puree and stir constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the chicken broth, kale and epazote, if using. Reduce the heat to medium-low and simmer 15 minutes. Taste and season the soup with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
  • 6. Just before serving, remove chicken from the bone, chop into 1/2 inch cubes, and add to the simmering broth. Let it all slowly simmer so flavors meld, about 5 minutes, then ladle the soup into the bowls, top with avocado, cheese and tortilla strips, and serve.
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