I must give you credit for your Mexican cooking. I'm Mexican American and I grew up eating this soup. Your recipe is remarkably similar to how my mother made it, and I have to say, thanks for sharing. Sadly she is unable to pass it on to me, but based upon watching her make it, I can use this video to taste it again for the first time in probably 12 years!
I love the way Chef John doesn't just taste a spoonful of his creation and say yum and smile for the camera. Instead he's obviously gobbling it up in big spoonfuls with sheer joy every time.
Made this soup today, and I can't even begin to describe how much I loved this soup. I used to think I didn't like soup that much, but in reality I just haven't had some dang good soup. Thanks Chef John for making cooking accessible for everyone.
That is a great recipe! Love the hours you have taken to concentrate and develop the flavors. Your idea of preparing the soup one day and serving it the next allows the flavors to meld. This looks like the soup made with love by families. From the heart of Texas I thank you for your excellent teaching.
My favorite way to serve this is with a *huge* handful of freshly shredded jack cheese on the bottom of the bowl with the tortilla strips. The hot broth perfectly melts it into this stretchy treasure trove of cheese that you can keep pulling up spoonfuls of as you go.
Just finished the broth and set it to cool overnight in the fridge... the smell of this simmering all afternoon had me drooling and I may just finish it up for breakfast tomorrow!!
Chef John, this is the most luxurious chicken tortilla soup I have ever seen. I cannot wait to make it. It may take some time, but it's simple and easy and minimal ingredients. Thank you.
This is a superb recipe. The various steps, the roasted veg, the dried ancho chilis in the broth w/the whole chicken, all these add up to great layers of deep flavor development! A sheer Masterpiece, Chef John! I’m going to make this! Thanks so much!
You had me worried you forgot the cayenne pepper until it made its debut at the end. Food request: A Colombian dish such as a traditional empanada, bandeja paisa, arroz con leche, or natilla! Thanks for your dedication to the craft and the consistency in quality of your videos over the years.
I just love how they explain everything to us so we can understand them , and they make it fun so we don't get bored or distracted ( which happens to me very often) plus they are having fun to which is amazing. So thank you! You're amazing guys!
I'm in love! The bones in the slow cooked broth and charred vegetables sent this into the stratosphere! 🤩🤩🤩 Can't wait to try it your way... and then I'm probably gonna do some black beans and corn in it too...
I think that sounds like a decent addition, a few extra ingredients with the chicken makes for a nice variety as you're eating and a few more vegetables never hurt.
So true about how the charred tomatoes and peppers give the soup such a delicious smoky flavor. Great recipe as always, Chef John. The perfect fall/winter's evening soup 🍅🧅🍲
I have a similar recipe. Mine has black beans, petite white corn, roasted green chili's, diced onion and diced peppers. I put a little masa in it to thicken it. It's very good.
I followed this recipe almost exactly (although my veggues were less charred) and it was fantastic! I’ve been craving this for a while but haven’t found a restaurant that sells it so I took matters into my own hands. I used a dried chipotle and dried ancho chilli at the beginning and skipped the chipotle pepper in adobo sauce. My partner is allergic to cayenne so I frequently have to modify recipes from chef john 😂
Very much appreciate that Chef John advocates my preferred method of dealing with well cooked chicken, usually rotisserie in my case. Nothing is as fast or agile and ideal for getting the maximum amount of meat off the bones as your fingers!
I just made it ❤!!!! It was delicious even if I had to adapt the recipe to the ingredients I can find in Italy . I was born in Guatemala so it was great to eat something that tastes like home. Thank you Chef❤❤❤
You're the best host Chef John. SO paternal and friendly. I just watched this for an hour, rewinding every time I missed a bit, (doing other things, preparing for work next week.) You made a good day even better. Thank you.
YESSS CHEF !! A local Mexican place had the BEST chicken tortilla soup... until they didn't :'-( so excited to try this out!! soup season is a blessing
This looks delicious. I sometimes make chicken soup with rice from Costco chicken leftovers. One thing I like to do is place my chunks of chicken in a super hot fry pan to get some browning before I put it into the soup. Very hot and fast is important to not fry out the chicken (yes, even in the soup it can feel and taste dry). This adds yet another level of yum.
Never tried this with Chipotle. I use an immersion blender to leave the veggies a little chunkier. Also I add black beans and frozen corn to mine. Good stuff.
i may be weird, but i love adding a bunch of beans and rice to my chicken tortilla soup. really bulks it out and makes it feed a big family while still being pretty cheap and super tasty.
Not weird, you can make it as hearty as you like, almost like a delicious Mexican stew. I sometimes add black beans, roasted corn, or roasted zucchini pieces, or all three. I usually throw in a couple of sprigs of fresh epazote to the stock too.
I make this but I like to add some charred/grilled fresh sweet corn. It's a great way to use leftover sweet corn. simply put t under the broiler or a gas grill and it comes out wonderful. I also make a vegetarian version by adding other veggies like Zucchini and or yellow squash and Anaheim Chilies.
There's a Mexican restaurant chain called City Salads that serves a sopa de tortilla very like this. I think they reserve all the meat they pull from the chicken for their salad bar, because there isn't any in the soup, but the broth is rich enough you don't notice. They serve the bowl of broth with small cups of diced panela cheese and avocado. And of course crispy fried tortilla strips. I'm addicted enough that I've never actually ordered one of their salads.
As a Texan that recently moved to Germany, I definitely miss this soup and will be making it using this recipe soon :) On that note, I would love to see you do a recipe for Franzbrötchen, which is a cinnamon pastry that's very common here. Ever since I moved here, I have one every day for breakfast at my local cafe, they're amazing.
I’m living in the mountains of CO. Storm is incoming tomorrow, winter is here. I’ll be watching soup videos for the foreseeable future. Thank you chef.
Definitely making this soon. I'm gonna add a mango to the charred vegetables though. A spark of inspiration hit my brain and now I have to do it. Might turn out to be awful, but hey, that's cooking. Thanks for the inspiration as always, Chef John!
This recipe is genius... Homemade stock/ meat is cheaper than buying a supermarket baked chicken and a few quarts of mediocre shelf stock. Only downside is time (6-7 hrs). But takes favor to another level or two. As suggested make the stock a day ahead for super easy soup prep the next day. Well done!
Chef John, I Do Believe My Search Has Ended. I've Been Search For The Best Chicken Soup Known To Man, And You Sir, Have Shared It Here Today. Thank You, Ever So Much .
I just had chicken tortilla soup for the first time (its progresso from a can, so maybe doesn't count) and looked it up on RU-vid to see if I could find a good recipe for it. Wouldn't you know it, Chef John just posted this 4 days ago! It was destiny
Not nitpickin' the chicken and allowing the scraps to simmer in the broth is a clever move. You are the Chris Hemsworth of extracting all that it's worth.
I have a suggestion for you Chef John....if you haven't tried it ,take a look at Better Than Bullion smoky Chipotle . That might work as a great substitute for canned choptles in adobo...just a thought .
This looks amazing that deep red color is gorgeous. My chicken tortilla is more like chicken vegetable soup will have to try with the hours of simmering ❤
I make this but instead of tortilla strips I add lime/cilantro rice and a scoop of beans- either pinto or black beans, with fresh green onion in addition to the other garnishes you've got here. That, in my opinion, is the best bowl of soup you can get in Canada.
tip: don't serve it with the tortilla strips already in it. serve them separately, like the fried noodles you get on the side with chinese soup, and toss them in bit by bit to eat them while still crispy.
