Tortilla Soup

Name: Tortilla Soup
Yield: Serves 6 (Makes about 9 cups)
Cuisine: Mexican
Ingredients: 8 , corn tortillas (6-inch), cut into 1/2-inch-wide strips; 1 tablespoon, vegetable oil; 2 , split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat; 8 cups, low-sodium chicken broth; 1 very large, white onion (about 1 pound), trimmed of root end, quartered, and peeled; 4 medium cloves, garlic, peeled; 1 1/8 teaspoon, Table salt, divided; 2 sprigs, epazote, fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano; 2 , medium tomatoes, cored and quartered; 1/2 , medium jalapeño chile; 1 , chipotle chile en adobo, plus up to 1 tablespoon adobo sauce; 1 tablespoon, vegetable oil; 1 , lime, cut into wedges; 1 , Hass avocado, diced fine; 8 ounces, cotija cheese, crumbled, or Monterey Jack cheese, diced fine; Fresh, cilantro leaves; Minced, jalapeño pepepr; , Mexican crema or sour cream

51 comments

Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV

We had just 1 hour but still wanted a tortilla soup that was full of flavor.

SERVES6 (Makes about 9 cups)

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WHY THIS RECIPE WORKS

By breaking the classic tortilla soup recipe down to its three main components—the flavor base (tomatoes, garlic, onion, and chiles), the chicken stock, and the garnishes (including fried tortilla chips)—we found that we could devise techni...

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