Chef John’s Chicken Tortilla Soup: A Flavor Fiesta in a Bowl!

Chicken tortilla soup. The name itself conjures images of warm, comforting bowls brimming with savory broth, tender chicken, and a colorful array of toppings. It’s a dish that’s as versatile as it is delicious, perfect for a chilly evening or a light lunch. And when it comes to chicken tortilla soup recipes, Chef John’s version from Food Wishes is a true standout.

This isn’t just another chicken tortilla soup recipe; it’s a culinary adventure guided by Chef John’s signature wit and straightforward instructions. He demystifies the process, making it accessible to cooks of all skill levels while ensuring a flavor profile that’s both authentic and deeply satisfying. Forget bland, forget boring – this soup is a symphony of textures and tastes that will leave you craving more.

So, grab your apron, sharpen your knives, and get ready to embark on a culinary journey to create Chef John’s incredible chicken tortilla soup. We’ll break down each step, offering tips and tricks along the way to ensure your success. Get ready for a fiesta in a bowl!

Why Chef John’s Chicken Tortilla Soup is Special

Before we dive into the recipe, let’s talk about what makes Chef John’s version so unique. It’s not just about following a recipe; it’s about understanding the principles behind it. Here’s what sets it apart:

* **Flavor Depth:** Chef John doesn’t rely solely on pre-made ingredients. He builds flavor from the ground up, using fresh vegetables, aromatic spices, and slow-cooked chicken. This layering of flavors creates a complex and nuanced taste that’s far superior to many shortcut recipes.
* **Texture Contrast:** The soup isn’t just a homogenous liquid. It features tender chicken, soft vegetables, crispy tortilla strips, and a variety of other toppings that provide a delightful textural contrast in every spoonful.
* **Customization:** While Chef John provides a solid foundation, he encourages experimentation and customization. Feel free to adjust the spice levels, add your favorite toppings, or swap out ingredients to suit your preferences. This recipe is a starting point, not a rigid set of rules.
* **Simplicity:** Despite the complex flavors, the recipe itself is surprisingly straightforward. Chef John’s clear and concise instructions make it easy to follow, even for novice cooks.

Ingredients You’ll Need

Here’s a comprehensive list of ingredients you’ll need to create Chef John’s chicken tortilla soup:

* **Chicken:**
* 2-3 lbs bone-in, skin-on chicken thighs (yields the most flavor)
* 1 tbsp olive oil
* Salt and pepper to taste
* **Aromatics:**
* 1 large yellow onion, chopped
* 2-3 cloves garlic, minced
* 1 red bell pepper, chopped
* 1-2 jalapeño peppers, seeded and minced (optional, for heat)
* **Broth:**
* 8 cups chicken broth (low-sodium is recommended)
* 1 (14.5 oz) can diced tomatoes, undrained
* **Spices:**
* 2 tsp chili powder
* 1 tsp cumin
* 1/2 tsp smoked paprika
* 1/4 tsp cayenne pepper (optional, for extra heat)
* 1 tsp dried oregano
* Salt and pepper to taste (adjust according to broth)
* **Tortillas:**
* 6-8 corn tortillas, cut into thin strips
* 2-3 tbsp olive oil (for frying)
* **Toppings (Choose your favorites!):
** * Avocado, diced
* Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
* Sour cream or Greek yogurt
* Lime wedges
* Fresh cilantro, chopped
* Green onions, sliced
* Hot sauce (for those who like it spicy)
* Tortilla chips (for extra crunch)

Step-by-Step Instructions: Crafting the Perfect Soup

Now, let’s get cooking! Follow these step-by-step instructions to create Chef John’s chicken tortilla soup:

**Step 1: Sear the Chicken (Developing Flavor)**

This step is crucial for building a rich, flavorful base for the soup. Searing the chicken thighs creates a beautiful crust that adds depth and complexity.

1. Pat the chicken thighs dry with paper towels. This helps them brown properly.
2. Season the chicken generously with salt and pepper.
3. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is large enough to accommodate all the ingredients later.
4. Carefully place the chicken thighs skin-side down in the hot oil. Don’t overcrowd the pot; you may need to sear them in batches. Overcrowding will lower the temperature and prevent browning.
5. Sear the chicken for 5-7 minutes per side, or until golden brown and crispy. The skin should be nicely rendered and browned.
6. Remove the chicken from the pot and set aside.

**Step 2: Sauté the Aromatics (Building the Foundation)**

Now it’s time to build the aromatic foundation of the soup. Sautéing the vegetables releases their flavors and creates a delicious base.

1. Add the chopped onion, red bell pepper, and jalapeño (if using) to the pot. Use the rendered chicken fat as a base for sautéing the vegetables; this will build depth in the soup.
2. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 3: Add the Spices (Layering the Flavors)**

The spices are what give this soup its signature Southwestern flavor. Don’t be afraid to experiment with different spice combinations to suit your taste.

1. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), and dried oregano.
2. Cook for 1 minute, stirring constantly, until the spices are fragrant. This will toast the spices and release their aromas, enhancing their flavor.

**Step 4: Simmer the Soup (Infusing the Flavors)**

This is where the magic happens. Simmering the soup allows the flavors to meld together and create a harmonious blend.

1. Pour in the chicken broth and add the diced tomatoes (with their juices).
2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours. The longer it simmers, the more flavorful it will become. Make sure to scrape the bottom of the pot to remove any browned bits that may be stuck there.
3. Return the seared chicken thighs to the pot, nestling them in the broth.
4. Simmer for another 30-40 minutes, or until the chicken is cooked through and easily pulls apart.

**Step 5: Shred the Chicken (Creating Texture)**

Shredding the chicken adds a pleasant texture to the soup and makes it easier to eat.

1. Remove the chicken thighs from the pot and let them cool slightly.
2. Once cool enough to handle, shred the chicken using two forks or your fingers. Discard the skin and bones.
3. Return the shredded chicken to the pot.

**Step 6: Fry the Tortilla Strips (Adding Crunch)**

Crispy tortilla strips are an essential component of chicken tortilla soup. They add a delightful crunch and a hint of corn flavor.

1. While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips, about 1/4 inch wide.
2. Heat the olive oil in a large skillet over medium heat.
3. Fry the tortilla strips in batches, stirring occasionally, until golden brown and crispy, about 2-3 minutes per batch.
4. Remove the tortilla strips from the skillet and drain them on paper towels. Season lightly with salt.

**Step 7: Adjust Seasoning and Serve (The Grand Finale)**

Now it’s time to taste and adjust the seasoning to perfection. This is also the fun part where you get to assemble your bowl with your favorite toppings!

1. Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the broth may already be salty, so start with a small amount and add more to taste.
2. Ladle the soup into bowls and garnish with your favorite toppings. Some popular choices include diced avocado, shredded cheese, sour cream, lime wedges, fresh cilantro, green onions, and hot sauce.
3. Top with the crispy tortilla strips just before serving to prevent them from getting soggy.
4. Serve immediately and enjoy the explosion of flavors!

Tips and Tricks for the Best Chicken Tortilla Soup

Here are some additional tips and tricks to help you create the best chicken tortilla soup:

* **Use Bone-In, Skin-On Chicken Thighs:** As Chef John recommends, using bone-in, skin-on chicken thighs yields the most flavor. The bones add richness to the broth, and the skin provides fat that helps to brown the chicken and create a delicious crust.
* **Don’t Skip the Searing:** Searing the chicken is crucial for developing flavor. It creates a Maillard reaction, which produces hundreds of different flavor compounds.
* **Use Low-Sodium Chicken Broth:** This allows you to control the saltiness of the soup and prevent it from becoming too salty.
* **Adjust the Spice Levels to Your Taste:** If you’re not a fan of spicy food, reduce or omit the jalapeño and cayenne pepper. If you like it hot, add more!
* **Toast the Spices:** Toasting the spices before adding them to the soup enhances their flavor and aroma.
* **Simmer the Soup for a Long Time:** The longer the soup simmers, the more flavorful it will become. Aim for at least 1 hour, or even longer if you have the time.
* **Fry the Tortilla Strips Just Before Serving:** This will ensure that they stay crispy and don’t get soggy.
* **Get Creative with Toppings:** The toppings are what make chicken tortilla soup so fun and customizable. Don’t be afraid to experiment with different combinations to find your favorites.
* **Make it Ahead:** Chicken tortilla soup is even better the next day, as the flavors have more time to meld together. You can make it a day or two in advance and store it in the refrigerator.
* **Add a squeeze of lime:** A squeeze of lime juice just before serving brightens up the flavors and adds a zesty touch.

Variations and Customizations

The beauty of chicken tortilla soup is its versatility. Feel free to experiment with different variations and customizations to make it your own.

* **Vegetarian Version:** Omit the chicken and use vegetable broth instead of chicken broth. Add more vegetables, such as corn, black beans, or zucchini.
* **Creamy Version:** Stir in a dollop of sour cream or Greek yogurt into each bowl before serving. You can also add a splash of heavy cream to the entire pot of soup for a richer, creamier texture.
* **Spicy Version:** Add more jalapeño peppers or cayenne pepper to increase the heat. You can also add a few drops of your favorite hot sauce to each bowl.
* **Smoked Version:** Use smoked paprika instead of regular paprika for a smoky flavor.
* **Slow Cooker Version:** Sear the chicken as directed, then transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken and return it to the slow cooker before serving.

Serving Suggestions

Chicken tortilla soup is a complete meal in itself, but it can also be served as a starter or side dish. Here are some serving suggestions:

* **As a Main Course:** Serve a large bowl of chicken tortilla soup with a side of crusty bread or warm tortillas.
* **As a Starter:** Serve a small bowl of chicken tortilla soup as a starter for a Mexican-themed meal.
* **For a Crowd:** Chicken tortilla soup is a great option for feeding a crowd. You can easily double or triple the recipe and serve it buffet-style with a variety of toppings.
* **For Lunch:** Pack a thermos of chicken tortilla soup for a warm and satisfying lunch.

Storing Leftovers

Leftover chicken tortilla soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Chef John’s Chicken Tortilla Soup: A Recipe for Success

Chef John’s chicken tortilla soup recipe is a guaranteed crowd-pleaser. It’s packed with flavor, easy to customize, and perfect for any occasion. With its blend of savory broth, tender chicken, and crispy tortilla strips, this soup is a true culinary delight. So, gather your ingredients, follow the instructions, and get ready to enjoy a fiesta in a bowl! And don’t forget to experiment with different toppings and variations to make it your own. Bon appétit!