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Chicken and Grilled Corn Tortilla Soup
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Chicken and Grilled Corn Tortilla Soup

Course Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch Oven or Stock Pot
  • Fine Sieve Strainer
  • Baking Sheet

Ingredients

Broth:

  • 7 cups of water
  • 1 chicken carcass with ALL leftover bones including, wings, drumsticks, and thigh bones, skin removed (I left some of the thigh meat on for more flavor)
  • 2-3 tbsp chicken bouillon granules to taste
  • Handful of cilantro
  • 1 Anaheim pepper seeds removed and chopped
  • ½ yellow onion chopped
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 6 cloves of garlic minced
  • 1-2 tsp cumin to taste
  • ½ - 1 tsp dried oregano to taste
  • Sea salt and freshly cracked pepper to taste

Other Ingredients:

  • Cooking spray
  • 6 corn tortillas
  • 1 cup of frozen corn thawed
  • Sea salt and freshly cracked pepper to taste
  • Leftover roasted chicken breasts diced
  • 1 avocado diced
  • Cotija cheese grated
  • Fresh cilantro chopped

Instructions

  • Make the homemade broth by combining all ingredients in a large Dutch oven or Stock Pot over medium-low heat.  Cover and simmer for 6 hours, stirring occasionally.
  • Taste and re-season with seasonings if needed/desired.
  • Strain the broth through a fine mesh strainer.
  • Let the broth cool for 10-15 minutes, then remove the fat off of the top of the broth.
  • Preheat the oven to 400 degrees.  Line a baking sheet with parchment and coat it with olive oil cooking spray.
  • Bake the tortilla strips by spraying both sides of each corn tortilla with cooking spray.  Cut the tortillas into thin strips.
  • Evenly spread them on the prepared baking sheet; season with sea salt and freshly cracked pepper.
  • Place into the oven and bake for 7-10 minutes or until golden brown.  Remove from the oven and let them cool.
  • Meanwhile, cook the corn by heating a grill pan over medium-high heat, coated with olive oil cooking spray.
  • Once the grill pan is HOT, add the corn.  Let the corn sit for 2-3 minutes without stirring; season with sea salt and freshly cracked pepper, to taste, then stir and cook for another 1-2 minutes or until the corn is cooked through and has grill marks.
  • To serve soup, ladle broth into bowls. Add leftover roasted chicken breast, grilled corn, and diced avocado to the soup, then top with tortilla strips, cotija cheese, and cilantro.
  • Serve immediately.  Enjoy.