Adobe Tortilla Soup

The Adobe Tortilla Soup is literally bursting with flavors. You can see how tasty it is from a distance, before you even take a bite. It’s the perfect combination of tender, shredded chicken marinated in amazing Mexican flavors, spicy jalapeño, vibrant tomatoes, and crispy fried tortillas. There is so much loaded into each spoonful of Adobe Tortilla Soup you’ll be shocked! And then you’ll be wanting more! Just so much more!

Ingredients

For the marinade:

  • 2 tablespoons olive oil
  • 2 ounces silver tequila
  • 2 limes, juiced
  • 1 chipotle pepper in adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 4 cloves garlic
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 4 chicken thighs, bone-in, skin removed

For the soup base:

  • 1 jalapeño
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt, to taste
  • freshly ground pepper, to taste
  • 8 cups chicken stock, do not use broth
  • 1 (14.5-ounce) can crushed fire-roasted tomatoes
  • 1 lime, juiced
  • 1 corn tortilla, cut into strips

For serving:

  • 2 1/2 cups vegetable oil, for frying
  • 8 corn tortillas, cut into strips
  • 1 teaspoon salt, plus more, to taste
  • chili powder, to taste
  • 3/4 cup sour cream
  • 2 tablespoons tequila
  • 1 lime, zested
  • 1 teaspoon freshly cracked black pepper
  • 1 avocado, halved and pitted, diced
  • 1/2 bunch cilantro, leaves roughly chopped
  • lime wedges, to taste
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Directions

Step 1 –Add the olive oil, 2 ounces of the tequila, the juice of 2 of the limes, the chipotle pepper, 1 tablespoon of the cumin, 1 tablespoon of the chili powder, 4 cloves of the garlic, 1 teaspoon of the oregano, 1 teaspoon of the salt, and 1 teaspoon of the pepper in a small food processor or blender and blend until smooth.

Also Read:  Loaded-Up Salad

Step 2 –Put the marinade and the chicken thighs in a resealable plastic bag.

Step 3 –Seal the bag and refrigerate for at least 6 hours and up to 8 hours.

Step 4 –Preheat a grill or a grill pan to medium-high heat.

Step 5 –Add the jalapeño and grill until the skin is well-charred, about 4-5 minutes per side. Turn the grill off.

Step 6 –Transfer the jalapeño to a small bowl and cover it with plastic wrap to sweat the skin.

Step 7 –When it is cool enough to handle, remove the stem, the skin, and the seeds, then finely mince the jalapeño.

Step 8 –In a large, heavy-bottomed pot over medium-high heat, heat 2 tablespoons of vegetable oil.

Step 9 –Add the onion to the hot oil and sauté until it starts to caramelize, about 5-7 minutes.

Step 10 –Add the remaining minced garlic, the minced jalapeño, 1 teaspoon of the chili powder, the remaining cumin, the salt, and the pepper.

Step 11 –Cook until very fragrant and the onions have caramelized, about 3-4 minutes. Be careful not to burn the mixture.

Step 12 –Deglaze the pan with about 1/4 of the chicken stock, scraping the bottom of the pan to release the browned bits.

Step 13 –Add the remaining chicken stock, the crushed tomatoes, and the remaining lime juice.

Step 14 –Add the tortilla strips from 1 of the tortillas and bring the mixture to a boil.

Step 15 –Reduce the heat to low and simmer the soup, uncovered, until flavors meld together, about 30 minutes.

Step 16 –Taste the soup for seasoning, adding more of the salt or the pepper as needed.

Also Read:  Beyond Creamy Casserole

Step 17 –Preheat a grill or a grill pan to medium-high heat.

Step 18 –Transfer the chicken thighs from the marinade and place them on the grill.

Step 19 –Grill the chicken, while turning it, until it is cooked through with the meat reaching an internal temperature of 165 degrees F, about 14-18 minutes.

Step 20 –Transfer the chicken thighs to a large plate.

Step 21 –When cool enough to handle, remove the bones from the chicken and shred the meat. Keep the shredded chicken warm.

Step 22 –In a tall-sided skillet over medium-high heat, heat the remaining vegetable oil to 350 degrees F.

Step 23 –Add the remaining tortilla strips and fry until they are golden-brown, about 2-3 minutes.

Step 24 –Transfer the tortilla strips to a paper-towel-lined plate and season them with 1 teaspoon of the salt and the remaining chili powder.

Step 25 –Combine the sour cream, the remaining tequila, and the lime zest in a small bowl.

Step 26 –Season the tequila crema with the extra salt and the remaining black pepper.

Step 27 –Add the shredded chicken to the bottom of serving bowls and evenly pour the hot soup over top.

Step 28 –Top the soup with the diced avocado, the fried tortilla strips, the tequila crema, and the cilantro.

Step 29 –Serve garnished with the lime wedges.

Nidhi
Nidhi

Hi! I'm Nidhi.
Here at the EHL, it's all about delicious, easy recipes for casual entertaining. So come and join me at the beach, relax and enjoy the food.

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