Fire-Roasted Chicken Tortilla Soup Topped with Tequila Crema

Info

• Prep time: 20 minutes
• Cook time: 45 minutes
• Total time: 9 hours 5 minutes
• Yield: 4 to 6

Ingredients

Chicken marinade

• 2 tablespoons olive oil
• 2 ounces silver tequila
• Juice of 2 limes
• 1 chipotle pepper packed 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 bone-in chicken thighs, skin removed

Soup base

• 1 jalapeno, roasted then finely minced
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon chili powder, plus extra for dusting the tortilla strips
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 8 cups chicken stock — use stock rather than broth (recommended: Kitchen Essentials)
• 1 (14.5-ounce) can crushed fire roasted tomatoes (recommended: Muir Glen)
• Zest and juice of 1 lime
• 1 corn tortilla, sliced into strips

For finishing and serving

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

Instructions

1. In a small food processor or blender, combine the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper; process until smooth. Transfer the marinade to a plastic bag, add the chicken, seal, and refrigerate 6 to 8 hours.
2. Set a grill or grill pan over medium-high heat. Grill the jalapeno until its skin is heavily charred. Move it to a small bowl, cover with plastic wrap, and let it steam so the skin loosens. Once cool enough to handle, discard the stem, skin, and seeds and mince the flesh finely.
3. Warm 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and saute until it begins to caramelize, roughly 5 to 7 minutes. Stir in the garlic, minced jalapeno, chili powder, cumin, salt, and pepper to taste; cook 3 to 4 minutes, taking care not to let the mixture burn. Pour in a portion of the chicken stock to deglaze, scraping up the browned bits on the bottom of the pot.
4. Pour in the rest of the chicken stock along with the crushed tomatoes and lime juice. Add the tortilla strips, bring to a boil, then reduce the heat and simmer uncovered for 30 minutes. Taste and adjust the seasoning.
5. While the base simmers, heat a grill or grill pan over medium-high heat. Lift the chicken out of the marinade and grill it, turning as needed, until cooked through, about 14 to 18 minutes. Transfer to a large plate; when cool enough to handle, remove the skin and bones and shred the meat. Keep it warm.
6. In a deep-sided skillet, heat the vegetable oil to 350 degrees F. Fry the tortilla strips until golden brown, then lift them onto a paper towel-lined plate and season with 1 teaspoon salt and a pinch of chili powder.
7. In a small bowl, stir together the sour cream, 2 tablespoons tequila, and the reserved lime zest; season with salt and 1 teaspoon black pepper.
8. To assemble, place some shredded chicken in the bottom of each bowl and ladle the hot soup base over it. Finish with diced avocado, fried tortilla strips, the tequila crema, and cilantro. Add lime wedges on the side and serve.