Chef Marcus Recipe: Chicken Tortilla Soup
September 26, 2019
Here’s the recipe:
- 2 small ears corn, shucked or 1 1/2 cups frozen corn
- 1 medium yellow onion, diced (1 1/2 cups)
- 2 medium carrots, diced (1 ½ cups)
- 2-3 stalks celery, diced 1 ½ cups)
- 1 ½ cups red bell pepper diced
- 2 cups diced roasted green chilies
- 2 jalapenos, seeded and diced
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 6 cups chicken broth or stock
- 1 (14.5 oz) can fire roasted tomatoes
- 1 Tbsp fresh lime juice
- 2 tsp Worcestershire sauce
- Your favorite hot sauce to taste (I like Cholula)
- 1/2 cup chopped cilantro
- 1 large avocado, diced
- Use shredded Mexican blend cheese, sour cream, tortilla strips or chips for serving
- Preheat a grill over medium-high heat to about 450 degrees. In a small bowl whisk together 1 tsp chili powder, 1 tsp cumin, 3/4 tsp salt, 1/4 tsp pepper and 1/4 tsp sugar.
- Brush chicken with 1 Tbsp olive oil then season both sides with chili powder mixture.
- Grill about 5 – 6 minutes per side until thickest part of chicken registers 165 degrees. Let rest on cutting board 5 minutes then dice into small cubes.
- If using fresh corn cobs, grill shucked corn on medium-high heat, turning every 3 minutes, until slightly charred, about 9 minutes total. Cut corn kernels from cobs.
- Heat remaining 1 Tbsp oil in a large pot over medium heat.
- Add onion, celery, carrots, and red bell peppers and sauté 5 minutes then jalapenos, green chilies, and garlic and sauté 2 minutes longer.
- Pour in broth, tomatoes, remaining 1 tsp chili powder, 1 tsp cumin, granulated garlic and season with salt and pepper to taste. Add Worcestershire and hot sauce.
- Bring to a light boil over medium-high heat then reduce heat to medium-low, cover and simmer 15 minutes, if using frozen corn add during the last 5 minutes.
- Add chicken and corn to soup along with cilantro and lime juice. Add diced avocados to each serving as well as cheese, sour cream and tortilla chips.
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