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Chicken and Grilled Corn Tortilla Soup

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 4
Course: Soup
Cuisine: Mexican

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
  • Handful of cilantro
  • 1 Anaheim pepper seeds removed and chopped
  • ½ yellow onion chopped
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 6 cloves of garlic minced
  • 1-2 tsp cumin to taste
  • ½ - 1 tsp dried oregano to taste
  • Sea Salt and Freshly Cracked Pepper to taste
Other Ingredients:
  • cooking spray
  • 6 corn tortillas
  • 1 cup of Frozen Corn thawed
  • Sea Salt and Freshly Cracked Pepper to taste
  • Leftover roasted chicken breasts diced
  • 1 avocado diced
  • cotija cheese grated
  • fresh cilantro chopped

Instructions

    Cup of Yum
  1. 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.
  2. Taste and re-season with seasonings if needed/desired.
  3. Strain the broth through a fine mesh strainer.
  4. Let the broth cool for 10-15 minutes, then remove the fat off of the top of the broth.
  5. Preheat the oven to 400 degrees.  Line a baking sheet with parchment and coat it with olive oil cooking spray.
  6. Bake the tortilla strips by spraying both sides of each corn tortilla with cooking spray.  Cut the tortillas into thin strips.
  7. Evenly spread them on the prepared baking sheet; season with sea salt and freshly cracked pepper.
  8. Place into the oven and bake for 7-10 minutes or until golden brown.  Remove from the oven and let them cool.
  9. Meanwhile, cook the corn by heating a grill pan over medium-high heat, coated with olive oil cooking spray.
  10. 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.
  11. 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.
  12. Serve immediately.  Enjoy.