Grilled Chicken Tortilla Soup with Tequila Crema

Name: Grilled Chicken Tortilla Soup with Tequila Crema
Prep time: 9 h 5 min
Cook time: 9 h 5 min
Total time: 9 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters chicken stock, make sure this is stock, not broth (recommended: Kitchen Essentials); 1 pinch Pinch chili powder; 1 Tbsp chili powder; 1 teaspoon chili powder, plus some for dust tortilla strips; 1 chipotle pepper in adobo sauce; 1 bunches cilantro, leaves roughly chopped; 1 corn tortilla, cut into strips; 8 corn tortillas, cut into strips; 411 grams crushed fire roasted tomatoes (recommended: Muir Glen); 4 cloves garlic; 4 cloves garlic, minced; 1 Tbsp ground cumin; 1 teaspoon ground cumin; 1 Hass avocado, halved, pitted and flesh diced; 1 jalapeno, roasted and minced; 2 limes, juiced; 6 servings Lime wedges, for garnish; 1 lime, zested and juiced; 2 Tbsps olive oil; 1 teaspoon Mexican oregano; 1 teaspoon freshly cracked black pepper; 1 teaspoon salt; 1 teaspoon salt, plus more for seasoning; 6 servings Salt and freshly ground black pepper; 4 chicken thighs, bone-in, skinless; 177 milliliters sour cream; 57 grams silver tequila; 2 Tbsps tequila; 2 Tbsps vegetable oil; 591 milliliters vegetable oil, for frying

Need a gluten free main course? Grilled Chicken Tortilla Soup with Tequila Crema could be a spectacular recipe to try. One serving contains 634 calories, 26g of protein, and 37g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for The Fourth Of July. Head to the store and pick up ground cumin, juice of lime, corn tortilla, and a few other things to make it today. From preparation to the plate, this recipe takes around 9 hours and 5 minutes.

Instructions

Watch how to make this recipe.

Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper in a small food processor or blender and blend until smooth.

Ingredients you will need

Chipotle Chiles

Vegetable Oil

Chili Powder

Lime Juice

Oregano

Tequila

Garlic

Pepper

Cumin

Salt

Equipment you will use

Food Processor

Blender

Put the marinade in a plastic bag along with the chicken. Seal the bag and refrigerate for 6 to 8 hours.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Ziploc Bags

Preheat a grill or grill pan to medium-high heat.

Equipment you will use

Grill Pan

Grill

Add the jalapeno and grill until the skin is well charred.

Ingredients you will need

Jalapeno Pepper

Equipment you will use

Grill

Remove the jalapeno to a small bowl and cover with plastic wrap to sweat the skin. When cool enough to handle, remove the stem, skin, and seeds, then finely mince.

Ingredients you will need

Jalapeno Pepper

Ground Meat

Seeds

Wrap

Equipment you will use

Plastic Wrap

Bowl

Heat a large, heavy bottom pot over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the onion and saute until starting to caramelize, about 5 to 7 minutes.

Ingredients you will need

Vegetable Oil

Onion

Equipment you will use

Pot

Add the garlic, minced jalapeno, chili powder, cumin, salt and pepper, to taste. Cook about 3 or 4 minutes, being careful not to burn the mixture. Deglaze the pan with some of the chicken stock, scraping up any brown bits from the bottom of the pan.

Ingredients you will need

Salt And Pepper

Chicken Stock

Chili Powder

Jalapeno Pepper

Garlic

Cumin

Equipment you will use

Frying Pan

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

Ingredients you will need

Crushed Tomatoes

Chicken Stock

Lime Juice

Add the tortilla strips and bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Taste and adjust seasoning.

Ingredients you will need

Tortilla Strips

Seasoning

While soup base is simmering, heat a grill or grill pan to medium-high heat.

Ingredients you will need

Soup

Equipment you will use

Grill Pan

Grill

Remove the chicken from the marinade and put on grill. Grill, turning until cooked through, about 14 to 18 minutes.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Grill

Remove from the grill, to a large plate and when cool enough to handle, remove the skin and bones and shred. Keep warm.

Equipment you will use

Grill

Heat the vegetable oil in a tall sided skillet to 350 degrees F.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the tortilla strips and fry until they are golden brown.

Ingredients you will need

Tortilla Strips

Remove to a paper towel lined plate and season with 1 teaspoon of salt and a pinch of chili powder.

Ingredients you will need

Chili Powder

Salt

Equipment you will use

Paper Towels

Combine the sour cream, 2 tablespoons tequila, and the remaining lime zest in a small bowl and season with salt and 1 teaspoon black pepper.

Ingredients you will need

Black Pepper

Sour Cream

Lime Zest

Tequila

Salt

Equipment you will use

Bowl

To serve, put some of the shredded chicken in the bottom of each bowl and pour in the hot soup base. Top with diced avocado, fried tortilla strips, the tequila crema, and cilantro.

Ingredients you will need

Shredded Chicken