Dionicia’s Famous Chicken Tortilla Soup: A Taste of Puerto Vallarta

My earliest memories of truly comforting food are woven with the vibrant flavors of Mexico. While I grew up far from the sunny shores of Puerto Vallarta, my Tia Elena, a whirlwind of culinary energy, would often recreate the dishes she’d discovered on her travels. The star of her repertoire was, without a doubt, a deeply flavorful chicken tortilla soup. The aroma alone, a blend of toasted spices and simmered tomatoes, instantly transported me to a place of warmth and happiness, a feeling I hope to share with you through this recipe.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Yield: 8 servings
• Dietary Type: Gluten-Free

Ingredients

• 12 roma tomatoes, whole
• 3 teaspoons oregano (Mexican if you have it)
• 10 garlic cloves
• 5 bay leaves
• 2 teaspoons cumin seeds (can substitute ground)
• 2 teaspoons marjoram
• 1 teaspoon thyme
• 6 large peppercorns
• 3 teaspoons small peppercorns
• 1 tablespoon oil
• 1/4 cup onion, chopped
• 4 tablespoons chicken bouillon granules
• 8 pieces chicken (bone-in, skin-on thighs or drumsticks work well)
• 8 corn tortillas, cut into thin strips
• 2 avocados, diced
• 4 cups mozzarella cheese, shredded

Equipment Needed

• Large pot or Dutch oven
• Blender
• Mesh strainer
• Large skillet or deep fryer
• Serving bowls

Instructions

1. Begin by boiling the tomatoes in a large pot of water for about 10 minutes. This will soften them for blending.

2. Carefully transfer the boiled tomatoes to a blender. Add the oregano, garlic cloves, bay leaves, cumin seeds, marjoram, thyme, large peppercorns, and small peppercorns. Blend everything together for a full 4 minutes. This long blending time is crucial for achieving a smooth and intensely flavorful base.

3. In your large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes.

4. Pour the contents of the blender into the pot with the sautéed onions, making sure to pour it through a mesh strainer. This step is important for removing any seeds or skins, ensuring a silky-smooth soup.

5. Add one quart of water to the strainer and swirl it around to capture any remaining flavor from the blended ingredients. Add this flavorful water to the pot.

6. Take the leftover solids from the strainer and place them back into the blender with 1/2 cup of water. Blend well, then strain this mixture into the pot. This second straining maximizes the flavor extraction from the spices and aromatics.

7. Add one more quart of water to the pot.

8. Stir in the chicken bouillon granules until dissolved. Add the chicken pieces and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook until the chicken is cooked through, about 30-40 minutes. The internal temperature of the chicken should reach 165°F (74°C).

9. While the chicken is simmering, prepare the tortilla strips. Heat oil in a large skillet or deep fryer. Fry the tortilla strips until they are golden brown and crispy. Remove them from the oil and drain on paper towels. Season lightly with salt, if desired.

10. Once the chicken is cooked, remove it from the pot and let it cool slightly.

11. For each serving, heat 8-10 ounces of the stock. While the stock is heating, debone the chicken.

12. To assemble each bowl, place a handful of fried tortilla strips in the bottom. Add 3-4 slices of avocado, the meat from one piece of chicken, and a generous amount of shredded mozzarella cheese.

13. Pour the boiling broth over the ingredients in the bowl. Serve immediately.

Expert Tips & Tricks

• For an even deeper flavor, toast the cumin seeds in a dry pan over medium heat for a minute or two before adding them to the blender.
• Don’t skip the straining steps! They make a huge difference in the final texture of the soup.
• If you don’t have Mexican oregano, regular oregano will work just fine.
• For a spicier soup, add a pinch of cayenne pepper or a small chopped jalapeño to the blender.
• The soup base can be made a day ahead. Store it in the refrigerator and simply reheat before adding the chicken.

Serving & Storage Suggestions

Serve Dionicia’s Famous Chicken Tortilla Soup immediately while the broth is hot and the cheese is melted. Garnish with extra avocado slices, a sprinkle of chopped cilantro, or a dollop of sour cream, if desired.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The tortilla strips will lose their crispness, so it’s best to add fresh ones when reheating. Freezing is not recommended as the texture of the chicken and vegetables may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	382.6 kcal	N/A
Calories from Fat	210 g	55%
Total Fat	23.4 g	36%
Saturated Fat	9.1 g	45%
Cholesterol	44.6 mg	14%
Sodium	932.2 mg	38%
Total Carbohydrate	30.6 g	10%
Dietary Fiber	9.6 g	38%
Sugars	4.4 g	N/A
Protein	17.9 g	35%

Variations & Substitutions

• For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken. Add black beans or pinto beans for protein.
• For a dairy-free option, use a dairy-free mozzarella alternative or omit the cheese entirely.
• Instead of frying the tortilla strips, you can bake them in the oven. Toss them with a little oil and salt, then bake at 350°F (175°C) until crispy, about 10-15 minutes.
• Try adding other vegetables to the soup, such as corn, zucchini, or bell peppers.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded chicken to save time?
A: Absolutely! If you have leftover cooked chicken, shred it and add it to the soup during the last 10 minutes of cooking time.

Q: What if I don’t have Mexican oregano?
A: Regular oregano will work just fine. Mexican oregano has a slightly more citrusy flavor, but the difference is subtle.

Q: Can I make this soup in a slow cooker?
A: Yes, you can! Sauté the onions and blend the tomato mixture as directed. Then, add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Is it necessary to strain the soup after blending?
A: While not strictly necessary, straining the soup results in a much smoother and more refined texture. It’s highly recommended for the best possible results.

Q: Can I use different types of cheese?
A: Of course! Monterey Jack, cheddar, or even a Mexican cheese blend would be delicious in this soup.

Final Thoughts

I truly hope this recipe for Dionicia’s Famous Chicken Tortilla Soup brings you as much joy and comfort as it has brought me over the years. It’s a dish that’s perfect for a cozy night in, a casual gathering with friends, or simply a way to warm your soul on a chilly day. Don’t be afraid to experiment with the ingredients and make it your own. And if you do try it, please share your feedback – I’d love to hear how it turns out! Consider serving this delightful soup with a side of warm cornbread or a refreshing margarita for the ultimate Mexican-inspired meal.