{"id":1015,"date":"2025-06-27T19:11:43","date_gmt":"2025-06-27T19:11:43","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=1015"},"modified":"2025-11-10T15:41:44","modified_gmt":"2025-11-10T15:41:44","slug":"qdoba-soup","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/qdoba-soup\/","title":{"rendered":"Spicy Chicken Tortilla Soup"},"content":{"rendered":"\n

Makes 6 servings<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

1lb chicken cuts (I use leg or thigh meat)
8oz monterey jack cheese
1 white onion
2 cloves garlic
2 jalapeno peppers
1 serrano pepper
1\/4 head of cilantro
24 corn tortillas (Arizona brand for firmness)
3 cups chicken broth
1 28oz can fire-roasted tomatoes
1 4oz can diced poblano peppers
1 10oz can corn
1 tsp chili powder<\/a>
1 tsp greek seasoning (salt, pepper, onion powder, garlic powder, oregano, msg)
1\/2 tsp cumin
1 to 4 cups water
neutral oil as needed
t.t. kosher salt
t.t. cracked pepper
t.t. ground chili pequin (optional for extra spice)<\/p>\n\n\n\n
\n\n\n\n

Procedure<\/h3>\n\n\n\n

Prep<\/strong><\/p>\n\n\n\n

Dry brine chicken with salt and pepper for 15 min.<\/p>\n\n\n\n

Grate monterey jack cheese.<\/p>\n\n\n\n

Small dice white onions, jalapenos, and serrano; mince garlic, and rustic cut the cilantro, varying with fine chops and whole leaves.<\/p>\n\n\n\n

Blend together 12 tortillas and chicken broth until smooth.<\/p>\n\n\n\n

Tear the remaining 12 tortillas into bite-sized pieces.<\/p>\n\n\n\n
\n\n\n\n

Cook<\/strong><\/p>\n\n\n\n

Preheat a well-oiled cast iron pan and a large soup pot. Cook the chicken until 155F internally in the cast iron pan.<\/p>\n\n\n\n

Meanwhile saute jalapenos, serrano, garlic, and onions in the soup pot with a bit of oil until translucent.<\/p>\n\n\n\n

Once chicken is done, remove the chicken and deglaze the cast iron pan with 1 cup water. Pour the fond water into the other pot to deglaze the onions and peppers as well.<\/p>\n\n\n\n

Add tomatoes, poblano peppers, corn, and tortilla broth from the blender.<\/p>\n\n\n\n

Season with chili powder, greek seasoning, cumin, salt, and pepper. Mix well and simmer on low heat for 15-30 minutes. Mix every couple of minutes so contents at the bottom don’t stick or burn.<\/p>\n\n\n\n

Add water while tasting and simmering to balance spice potency. You will need 1-4 cups depending on personal preference.<\/p>\n\n\n\n

Meanwhile, shred the chicken with two forks.<\/p>\n\n\n\n

Once you are about done simmering the soup, add chicken and simmer for 5 more minutes. Make sure the soup reaches at least 165F before serving.<\/p>\n\n\n\n

Serve while hot and garnish each bowl with torn tortillas, cheese, cilantro, and chili pequin.<\/p>\n\n\n\n

\u00a1Disfrutar!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n","protected":false},"excerpt":{"rendered":"

Makes 6 servings Ingredients 1lb chicken cuts (I use leg or thigh meat)8oz monterey jack cheese1 white onion2 cloves garlic2 jalapeno peppers1 serrano pepper1\/4 head of cilantro24 corn tortillas (Arizona brand for firmness)3 cups chicken broth1 28oz can fire-roasted tomatoes1 4oz can diced poblano peppers1 10oz can corn1 tsp chili […]<\/p>\n","protected":false},"author":1,"featured_media":1016,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[24,10,66,16,9],"class_list":["post-1015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-","tag-aromatic","tag-chicken","tag-comfort","tag-hearty","tag-spicy"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=1015"}],"version-history":[{"count":9,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1015\/revisions"}],"predecessor-version":[{"id":1942,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1015\/revisions\/1942"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/1016"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=1015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=1015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=1015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}