Corn Tortilla Chicken Soup
From: Sarah, Texas, USA
Comments: A colorful, festive and fragrant Mexican-inspired soup.
Cilantro, also called coriander or Chinese parsley, is related to carrots even though it looks like parsley. It almost has a licorice flavor. Cilantro being very fragile, wrap it in paper toweling before refrigerating, into a plastic bag.
Servings: 6
  • 8 thin tortillas
  • Vegetable oil for frying
  • 1 small onion, coarsely chopped
  • 2 large cloves garlic, minced
  • 1 tablespoon [15 mL] chili powder
  • 2 teaspoons [10 mL] ground cumin
  • 1/2 teaspoon [2.5 mL] dried oregano, crumbled
  • 1 bay leaf
  • 6 cups [1.5 L] homemade chicken stock or canned low-salt chicken broth concentrate
  • 1 [8-ounce / 250-mL] can tomato sauce
  • 1 1/2 teaspoons [7.5 mL] salt
  • 1 teaspoon [5 g] sugar
  • 1/4 teaspoon [1 mL] ground pepper
  • 2 large chicken breast halves [approximately 1 1/2 pounds / 680 g]
  • 1 1/2 cups [375 mL] fresh or frozen thawed corn kernels
  • Sour cream, to garnish
  • Sliced radishes, to garnish
  • Freshly chopped cilantro, to garnish
  • Finely chopped red onion, to garnish
  • Half then cut tortilla halves crosswise into thin strips.
  • Pour 3/4 inch [2 cm] vegetable oil into a heavy medium-size skillet; heat oil to 350F [180C].
  • Fry a few tortilla strips at a time into hot oil until crisp and golden, for approximately 1 minute.
  • Drain tortilla strips onto paper toweling; reserve.
  • Pour 1 tablespoon [15 mL] tortilla-frying oil into a large heavy casserole.
  • Melt chopped onion into casserole over medium heat until tender, about 5 minutes.
  • Mix in minced garlic, chili powder, cumin, oregano and add bay leaf.
  • Brown stirring for 1 minute.
  • Pour in chicken stock or canned broth and tomato sauce; sprinkle with salt, sugar, pepper and bring to a boil.
  • Add chicken breast halves.
  • Cover casserole; simmer until chicken breast halves are just cooked through, about 15 minutes.
  • Using tongs, transfer chicken breast halves onto a plate; leave to cool slightly.
  • Skin and bone chicken breast halves; finely shred chicken meat and reserve.
  • Add 1 1/4 cups [310 mL] of corn kernels to the soup.
  • Leave to simmer until corn is tender, about 5 minutes.
  • Mix reserved shredded chicken into soup; simmer for 1 minute.
  • Can be prepared the day before, covered and refrigerated; simply bring to a boil before serving.
  • Ladle soup into individual soup bowls.
  • Serve, each serving evenly garnished with reserved golden tortilla strips, sour cream, radish slices, chopped cilantro, chopped red onion and remaining corn kernels.