The Naughty Things I Do for Chicken Tortilla Soup

El Fenix. Just the name conjures up a flood of memories: the sizzle of fajitas, the clinking of margarita glasses, and the intoxicating aroma of…this soup. Back in my younger, more ambitious days, I was a humble waiter at this Dallas institution, slinging enchiladas and sweet tea like my life depended on it. But what I really craved, what fueled my double shifts and late nights, was a steaming bowl of Chef Jorge’s legendary Chicken Tortilla Soup. Securing this recipe felt like a covert operation, a delicate dance of charm and persistence (and maybe a tiny bit of bribery involving some rare vintage tequila). Let’s just say, I went to some lengths for this recipe, and I’m so excited to share it with you today.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-6
• Yield: Varies based on bowl size
• Dietary Type: Not gluten-free, can be made dairy-free by omitting cheese

Ingredients

• 14 1/2 ounces canned tomatoes, undrained
• 1 medium onion, diced
• 1 garlic clove, minced
• 2 tablespoons cilantro or 2 tablespoons parsley
• 1/4 teaspoon sugar
• Salt and pepper to taste
• Tabasco sauce to taste
• 5 cups chicken broth
• 2 chicken breasts, boiled, deboned, and cubed
• 2 cups Monterey Jack cheese, cubed (optional, can be omitted or substituted with a dairy-free cheese)
• 2 medium avocados, cubed
• Tortilla chips
• Lime wedges

Equipment Needed

• Blender
• Large saucepan
• Cutting board
• Knife
• Measuring spoons and cups

Instructions

1. First, prepare the base. In a blender, combine the undrained canned tomatoes, diced onion, minced garlic, cilantro (or parsley), and sugar.
2. Pulse the mixture in the blender until it reaches a chunky consistency. You don’t want it completely smooth; a little texture is key here.
3. In a large saucepan, add the vegetable mixture from the blender, the chicken broth, and the cubed chicken pieces.
4. Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together beautifully. During this time, periodically stir to prevent sticking.
5. Season to taste with salt and pepper. A dash or two of Tabasco sauce will add a pleasant kick, but adjust the amount to your liking.
6. Now, for the grand finale! In individual serving bowls, place the cubed Monterey Jack cheese (if using), cubed avocado, and broken tortilla chips on the bottom.
7. Carefully pour the very hot soup over the ingredients in each bowl. The heat will slightly melt the cheese (if using) and soften the tortilla chips.
8. Garnish with fresh green onion tops and additional cilantro or parsley for a pop of color and freshness.
9. Squeeze a little lime juice over the top for brightness, if desired. Serve immediately and enjoy the fruits of your labor!

Expert Tips & Tricks

• Spice it up: For a spicier soup, add a pinch of cayenne pepper or a finely chopped jalapeño to the blender mixture. Be careful; a little goes a long way!
• Deepen the Flavor: For a richer, more complex flavor, roast the tomatoes and onion before blending them. This caramelizes the sugars and adds a wonderful depth to the soup.
• Thicken it up: If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with a little cold water to the simmering soup. Stir well and let it simmer for a few more minutes until thickened.
• Prep Ahead: The vegetable mixture can be made ahead of time and stored in the refrigerator for up to 2 days. This saves time when you’re ready to assemble the soup. The chicken can also be cooked and cubed in advance.
• Adjust the Broth: The amount of chicken broth can be adjusted to achieve your desired consistency. If you prefer a thicker soup, use slightly less broth. For a thinner soup, add a little more.
• Revive Stale Tortilla Chips: Day-old tortilla chips can be quickly crisped in a low oven (300°F) for a few minutes. Watch them carefully to avoid burning.

Serving & Storage Suggestions

Serve this Chicken Tortilla Soup piping hot, garnished with all the fixings! Offer extra lime wedges and Tabasco sauce on the side, so everyone can customize their bowl. A dollop of sour cream or Greek yogurt adds a creamy coolness that complements the spicy broth.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally. You can also microwave it, but be careful not to overheat it. The garnishes (cheese, avocado, chips) are best added fresh just before serving.

Freezing is not generally recommended, as the texture of the avocado and chips will change upon thawing. However, you can freeze the soup base (without the chicken and garnishes) for up to 2 months. Thaw it overnight in the refrigerator before reheating and adding the chicken and fresh toppings.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	575.8 kcal	N/A
Calories from Fat	364 g	63%
Total Fat	40.5 g	62%
Saturated Fat	15.4 g	76%
Cholesterol	96.7 mg	32%
Sodium	1437.3 mg	59%
Total Carbohydrate	17.3 g	5%
Dietary Fiber	8.3 g	33%
Sugars	5.7 g	N/A
Protein	38.3 g	76%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Tortilla Soup: Omit the chicken and use vegetable broth instead of chicken broth. Add a can of drained and rinsed black beans or pinto beans for extra protein and fiber.
• Dairy-Free Tortilla Soup: Skip the cheese or substitute with a plant-based shredded cheese alternative.
• Spicy Tortilla Soup: Add a serrano pepper or a few dashes of hot sauce to the blender mixture for an extra kick.
• Creamy Tortilla Soup: Stir in a swirl of sour cream or Mexican crema before serving.
• Tortilla-Less Soup: If you are trying to limit carbohydrates, simply leave out the tortilla chips. The soup is delicious on its own!
• Fall Harvest Tortilla Soup: Add 1 cup of roasted butternut squash or sweet potato to the blender for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken instead of boiling my own chicken breasts?
A: Absolutely! Rotisserie chicken is a great shortcut. Just shred the meat and add it to the soup.

Q: Can I make this soup in a slow cooker?
A: Yes, you can. Combine all ingredients (except the garnishes) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving and add the garnishes as directed.

Q: My soup is too thin. How can I thicken it?
A: Mix a tablespoon of cornstarch with a little cold water to form a slurry. Stir the slurry into the simmering soup and cook for a few minutes until thickened. You can also mash some of the avocado into the soup for a creamier, thicker texture.

Q: Can I freeze this soup?
A: While freezing is not generally recommended with the garnishes, the soup base itself freezes well. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating and adding fresh toppings.

Q: What kind of tomatoes should I use?
A: Canned diced tomatoes work well, but you can also use crushed tomatoes or even whole tomatoes that you crush yourself. Fire-roasted tomatoes will add a smoky flavor.

Final Thoughts

This Chicken Tortilla Soup is more than just a recipe; it’s a memory, a little piece of my past that I’m thrilled to share with you. It’s a warm, comforting bowl of deliciousness that’s perfect for a chilly evening or any time you need a little taste of sunshine. Don’t be afraid to experiment with the variations and make it your own. And most importantly, don’t forget to share it with someone you love. If you make this soup, I’d love to hear about your experience. What did you add? What did you change? How did it turn out? Happy cooking!