Chicken and Grilled Corn Tortilla Soup
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Chicken and Grilled Corn Tortilla Soup
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Bring something special to the table with this well-loved recipe.
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Ingredients
Broth:
- 7 cups of water
- 1 chicken carcass with ALL leftover bones including, wings, drumsticks, and thigh bones, skin removed (I left some of the thigh meat on for more flavor)
- 2-3 tbsp chicken bouillon granules to taste
- cilantro handful
- 1 Anaheim pepper seeds removed and chopped
- ½ yellow onion chopped
- 3 carrot chopped
- 3 celery chopped, stalks
- 6 cloves garlic minced
- 1-2 tsp cumin to taste
- ½ - 1 tsp oregano to taste, dried
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Other Ingredients:
- cooking spray
- 6 corn tortillas
- 1 cup corn thawed, frozen
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- chicken breast diced, leftover, roasted
- 1 avocado diced
- cotija cheese grated
- cilantro chopped, fresh
Instructions
- Make the homemade broth by combining all ingredients in a large Dutch oven or Stock Pot over medium-low heat. Cover and simmer for 6 hours, stirring occasionally.
- Taste and re-season with seasonings if needed/desired.
- Strain the broth through a fine mesh strainer.
- Let the broth cool for 10-15 minutes, then remove the fat off of the top of the broth.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment and coat it with olive oil cooking spray.
- Bake the tortilla strips by spraying both sides of each corn tortilla with cooking spray. Cut the tortillas into thin strips.
- Evenly spread them on the prepared baking sheet; season with sea salt and freshly cracked pepper.
- Place into the oven and bake for 7-10 minutes or until golden brown. Remove from the oven and let them cool.
- Meanwhile, cook the corn by heating a grill pan over medium-high heat, coated with olive oil cooking spray.
- Once the grill pan is HOT, add the corn. Let the corn sit for 2-3 minutes without stirring; season with sea salt and freshly cracked pepper, to taste, then stir and cook for another 1-2 minutes or until the corn is cooked through and has grill marks.
- To serve soup, ladle broth into bowls. Add leftover roasted chicken breast, grilled corn, and diced avocado to the soup, then top with tortilla strips, cotija cheese, and cilantro.
- Serve immediately. Enjoy.
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