Ingredients:

  • 6 Corn tortillas (6-inch/15 cm), preferably stale or slightly dried
  • 2 tbsp (30 ml) Neutral oil (canola, sunflower, or vegetable)
  • ½ tsp (2.5 g) Fine sea salt
  • ½ tsp (2 g) Smoked paprika (optional, for extra depth)
  • 2 tbsp (30 ml) Olive oil
  • 1 large (180 g) Yellow onion, finely diced
  • 3 cloves (15 g) Garlic, minced
  • 1 medium (100 g) Jalapeño pepper, seeded and finely minced
  • 1 tsp (5 g) Ground cumin
  • 1 tsp (5 g) Dried oregano (Mexican preferred)
  • ½ tsp (2.5 g) Chili powder (Ancho or standard blend)
  • 1 Chipotle pepper in adobo sauce, minced, plus 1 tsp of the adobo sauce
  • 1 (400g) can Diced fire-roasted tomatoes, undrained
  • 6 cups (1.4 litres) Low-sodium chicken stock (or homemade broth)
  • 1 large (4 oz / 115 g) Bay leaf
  • 3 cups (450 g) Cooked chicken (shredded rotisserie or poached)
  • Salt and freshly cracked black pepper, to taste
  • 2 Limes, cut into wedges (Garnish)
  • 1 large (180 g) Avocado, diced (Garnish)
  • ½ cup (20 g) Fresh coriander (cilantro), chopped (Garnish)
  • ½ cup (60 g) Cotija cheese (or crumbled feta), for topping (Garnish)
  • Sour cream or Mexican crema, for drizzling (Garnish)

Instructions:

  1. Prep the Tortilla Strips: Stack the tortillas and cut them into thin strips (about ¼ inch or 6 mm wide). In a bowl, toss the strips with the neutral oil, salt, and smoked paprika.
  2. Bake/Fry the Strips: Spread the strips evenly on a baking sheet and bake at 350°F (175°C) for 10–15 minutes until golden and crisp, or fry them in a shallow amount of oil until brittle. Drain on paper towels immediately.
  3. Build the Aromatic Base: Heat the olive oil in the Dutch oven over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and softened.
  4. Add Heat and Aromatics: Stir in the minced garlic and jalapeño. Cook for 1 minute until fragrant.
  5. Bloom the Spices: Add the cumin, oregano, and chili powder directly to the aromatics. Cook for 30–60 seconds, stirring constantly, until very fragrant.
  6. Deepen the Flavor: Stir in the minced chipotle pepper and adobo sauce, along with the diced fire-roasted tomatoes (with their juices). Cook for 5 minutes, allowing the flavors to deepen.
  7. Simmer the Broth: Pour in the chicken stock and add the bay leaf. Bring the soup to a gentle simmer, then reduce the heat, cover, and cook for 15 minutes to allow the spices to meld.
  8. Puree for Texture: Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a standard blender. This creates the restaurant-quality velvet texture.
  9. Finish the Soup: Return the pot to the stove. Stir in the shredded cooked chicken and heat gently for 5 minutes until the chicken is heated through. Do not boil.
  10. Season and Serve: Taste the soup and adjust the salt and pepper as needed. Ladle the hot soup into bowls and let guests top their own servings with the diced avocado, chopped coriander, Cotija cheese, a drizzle of sour cream, fresh lime, and a generous handful of the crispy tortilla strips.