Texas And Yucatan Tortilla Soup Recipe

Name: Texas And Yucatan Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts chicken stock; 2 large chicken breasts (I sometimes use 6 thighs instead); 2 teaspoons salt; 1 teaspoon black peppercorns; 2 large sprigs of fresh oregano; 1/2 head garlic, crushed; 2 or 3 ancho chiles; 2 tablespoons olive oil; 1/2 medium onion, diced; 1 green chile poblano, diced; 3 roma tomatoes, roughly chopped; juice of 2 limes; zest of 1/2 grapefruit (shaved into bite-sized pieces); Garnish:; lime wedges; chile serrano, thinly sliced; tortilla chips or strips; avocado, diced; epazote leaves

Servings: persons

2 quarts chicken stock
2 large chicken breasts (I sometimes use 6 thighs instead)
2 teaspoons salt
1 teaspoon black peppercorns
2 large sprigs of fresh oregano
1/2 head garlic, crushed
2 or 3 ancho chiles
2 tablespoons olive oil
1/2 medium onion, diced
1 green chile poblano, diced
3 roma tomatoes, roughly chopped
juice of 2 limes
zest of 1/2 grapefruit (shaved into bite-sized pieces)
Garnish:
lime wedges
chile serrano, thinly sliced
tortilla chips or strips
avocado, diced
epazote leaves

1
1. In soup pot, bring the chicken stock to a boil. Add the chicken, 1 teaspoon of salt, peppercorns, oregano, garlic and anchos.
2
2. Reduce to a medium simmer and cook for about 20 minutes or until the chicken is done. Remove the chicken and anchos to cool.
3
3. Strain and reserve the stock.
4
4. When the chicken and ancho chiles are cool enough to handle, dice the softened chiles, and chop and hand-pull the chicken into bite-sized pieces.
5
5. Heat the olive oil in a soup pot. Add the onions and remaining salt, and cook until the onions begin to turn translucent. Add the poblano chile and cook a few more minutes.
6
6. Add the tomatoes and the reserved stock, chicken and anchos. Bring to a boil briefly, then remove from heat.
7
7. Add the lime juice and grapefruit zest. Allow flavors to meld at least 5 minutes before serving.
8
8. Garnish with extra lime juice (throw the squeezed lime wedges into the soup), serrano chiles, tortilla chips, avocado and epazote.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 quarts chicken stock, 2 large chicken breasts (I sometimes use 6 thighs instead), 2 teaspoons salt, 1 teaspoon black peppercorns, and more.

Yes, Texas And Yucatan Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Texas And Yucatan Tortilla Soup

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