Chicken Tortilla Soup
Chicken quarters are an economical choice AND the skin and bones bring a TON of flavor to the party. Make use of these bone-in, skin-on chicken pieces by doing double-duty: create a quick, flavorful broth & poach the meat for a tender shredded chicken. Use this method to make broth and shredded chicken for all sorts of soups, stews, and dishes including this Mexican inspired Chicken Tortilla.
- Large pot
- 1 avocado
- 1/2 bunch cilantro
- 1 lime
- 1 onion
- 4 chicken quarters
- 1 can black beans
- 1 can diced tomatoes
- 2/3 cup frozen corn
- 2 tbsp taco seasoning
- 2/3 cup cheddar cheese
- 2 cloves garlic or 2 tsp granulated garlic
- olive oil
- Mince or grate garlic. Small dice onion. Remove black beans from can and strain. Grate cheddar cheese. Cut lime into wedges. Tear cilantro leaves and tender stems.
- Heat 1 tbsp oil in a large pot over medium-high. Add half of the onion and sauté 1-2 min. Add chicken quarters, 8 cups of water and a dash of salt and pepper. Cover and bring to a boil. Remove lid, reduce heat and simmer for 30-45 min chicken is fully cooked and broth has reduced some.
- Remove chicken from broth using tongs and set on a plate. Allow a few minutes to cool and pull using two forks or your hands to shred the meat off of the bones. Set meat aside and discard bones. Place broth in a bowl so you can reuse the pot. Do not clean pot.
- Add 1 tbsp oil to previously used pot over medium-high heat. Add remaining onion. Cook 2-3 min until softened. Add garlic and taco seasoning. Sauté 1-2 min until very fragrant. Add beans, corn, and diced tomatoes. Sauté another minute or two. Add chicken broth and pulled chicken and mix to incorporate. Bring to a simmer and cook for 10-20 min until the flavors have developed. Season to taste.
- Dice avocado. Divide tortilla soup between bowls. Top with cheddar cheese, cilantro and avocado. Serve with a squeeze of lime!