Chicken Tortilla Soup
A guest favorite, our Chicken Tortilla Soup has been offered at the Ranch for 32 years. Now you can make it at home with our signature recipe.
Garnish:
2 cups cooked and cubed chicken breast,
2 cups diced avocado
1 cup grated cheddar cheese
1/2 cup chopped cilantro
4 corn tortillas, cut into thin strips and fried crisp in 1/4 cup oil
Tortilla Soup:
2 tablespoons chopped garlic
1/2 onion, chopped
1 jalapeño pepper, seeds and veins removed
2 cups chopped tomatoes
2 tablespoons blended oil
2 each, corn tortillas cut into 1-inch squares
1/8 cup tomato paste
3 teaspoons ground cumin
2 quarts homemade chicken stock or low-sodium chicken broth
Salt and pepper
Directions:
- Prepare all the garnishes and set aside.
- In a food processor, mix the garlic, onions, jalapeño and tomatoes by pulsing 10 times or continuously for 10 seconds. It will look a little like mush. Set aside.
- Heat the oil in a heavy bottom stock pan and when hot, cook corn tortilla 1-inch squares until crisp.
- Add the garlic mixture to the tortillas and stir in the tomato paste and cumin. Cook 4 to 5 minutes over medium heat, stirring often.
- Add chicken stock and bring to a boil. Reduce heat to a simmer and cook until liquid is reduced by 1/3, about 20 to 30 minutes.
- Strain and adjust seasonings with salt, black pepper and cumin.
- To serve, ladle 6 to 8 ounces of soup in bowl and top with chicken, avocado, cheese, cilantro and fried tortilla strips.
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