Satisfy Your Cravings with Delicious Chicken Tortilla Soup
Welcome to Wolfgang Puck’s signature Chicken Tortilla Soup recipe. This soup is a southwest inspired combination of rich vegetable stock, savory black beans, and tender boneless skinless chicken breast. With the perfect amount of spice and a touch of fresh cilantro leaves, this recipe is sure to become a favorite.
As a legendary chef, Wolfgang Puck knows how to make an amazing dish that combines the best flavors and textures. For this soup, he uses his own organic signature tortilla chips which add a unique crunch and depth of flavor. The combination of fresh sweet corn and juicy tomatoes make this recipe food for the soul.
This recipe is a classic comfort food that everyone will love. It’s perfect for dinner parties, cozy nights in, or simply when you want to indulge in a bowl of deliciousness.
Once you taste it, you’ll understand why this chicken tortilla soup recipe has become Wolfgang Puck’s signature recipe.
Why You’ll Love This Recipe
Do you enjoy southwest-inspired dishes with bold flavors and hearty ingredients? Look no further than Wolfgang Puck’s signature chicken tortilla soup recipe. As a culinary legend, this celebrity chef has crafted a recipe that will leave you craving more. Here are some reasons why you’ll love this dish:
First of all, the combination of rich vegetable stock, savory black beans, and fresh sweet corn create a symphony of flavors that will tantalize your taste buds. This soup is perfect for a chilly evening or when you’re in need of a comforting meal.
In addition, the boneless skinless chicken breast adds just the right amount of protein to keep you feeling satisfied without weighing you down. With only 140 calories per serving, this recipe is not only delicious but also nutritious.
What makes this soup even more special is the use of Wolfgang Puck’s organic signature tortilla soup. The blend of cumin and tomato paste offers a depth of flavor that will make your taste buds dance. And if you’re feeling extra adventurous, try garnishing this dish with fresh cilantro leaves, sour cream, or cheddar cheese for an added layer of creaminess and indulgence.
Not only is this recipe easy to make, but it’s also perfect for meal-prepping and batch cooking. Make a big pot on Sunday and enjoy it throughout the week! You can store it in the fridge for up to three days or freeze it for later use.
Overall, Wolfgang Puck’s chicken tortilla soup recipe stands out as a signature recipe that would make any ordinary evening feel like dining at Bel Air’s finest restaurants. Give it a try and discover for yourself just how special this soup truly is!
Ingredient List
Here’s what you’ll need:
- 1 small onion, peeled and trimmed, quartered
- 2 large garlic cloves, peeled
- 5 ounces Wolfgang Puck organic signature tortilla soup 14.5 oz
- 4 corn tortillas
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
- 14.5 ounces canned low-sodium chicken broth
- 2 ears fresh sweet corn, husks and silks removed
- 1 large chicken breast, cooked, boned, and skinned
- 1 tablespoon tomato paste
- 2 tomatoes, diced
- 1/4 cup fresh cilantro leaves, chopped
Make sure you have all these ingredients on hand before starting with the recipe. You may find most of them in your local supermarket or grocery store.
The Recipe How-To
Now it’s time to get cooking! Before you begin, make sure you have all your ingredients prepped and ready to go. This will make the process smoother and more enjoyable.
Prepare the Chicken
Start with 1 large boneless, skinless chicken breast, cooked and shredded. You can use leftover chicken or cook it fresh specifically for this recipe.
Make the Soup Base
In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Sauté 1 small onion, 2 garlic cloves (both peeled and trimmed), and 1 teaspoon of ground cumin until fragrant, about 2 minutes. Then, stir in 2 tablespoons of tomato paste until well combined. Add 1 can (14.5 oz) of chicken broth, 1 can (14.5 oz) of diced tomatoes, and 2 cups of water. Bring to a boil and then reduce the heat to simmer for about 20 minutes.
Add the Rest of the Ingredients
Next, add the shredded chicken, 4 corn tortillas (thinly sliced), 2 ears of fresh sweet corn (husks and silks removed, kernels removed from cob), and a can of black beans (15 oz). Continue cooking on low heat until all ingredients are heated through.
Serve and Top It Off
Ladle soup into bowls, and then top each bowl with some crumbled Cotija cheese, fresh cilantro leaves, sliced avocado, a dollop of sour cream, some grated cheddar cheese, and a sprinkle of freshly ground black pepper. This is where you can unleash your creativity! Whatever toppings you fancy or have on hand could add another dimension to the dish.
This recipe yields about 6 servings with only around 140 calories each! You’ve just made Wolfgang Puck’s famous Chicken Tortilla Soup without leaving your own kitchen using his signature recipe that combines rich vegetable stock with savory black beans blended with fresh sweet corn!
Substitutions and Variations
As much as we love Chef Wolfgang Puck’s signature Chicken Tortilla Soup recipe, it can be fun to change things up and put your own spin on this classic dish. Here are a few ideas for substitutions and variations that will allow you to experiment with different flavors and textures:
1. Protein: Instead of chicken breast, try using shredded rotisserie chicken or ground turkey for a slightly different taste. You could even go vegetarian or vegan by using tofu or tempeh.
2. Toppings: Don’t be afraid to mix and match toppings based on what you have in your fridge or pantry. Some suggestions include diced avocado, fresh cilantro leaves, sour cream, grated cheddar cheese, or crumbled Cotija cheese.
3. Tortillas: While corn tortillas are the traditional choice for this soup recipe, you could switch things up by using flour tortillas, which offer a chewier texture, or whole wheat tortillas for a healthier twist.
4. Spiciness: If you prefer your soup on the milder side, simply reduce the amount of ground cumin or black pepper. Or if you’re feeling adventurous, add a dash of cayenne pepper or hot sauce to give it some heat.
5. Vegetables: The beauty of this recipe lies in its versatility. You can use any combination of vegetables that appeal to you. Try adding diced zucchini, yellow squash, or bell pepper for extra color and flavor.
No matter how you choose to customize this Chicken Tortilla Soup recipe, the rich vegetable stock and savory black beans make it an ideal comfort food for any occasion. So go ahead and get creative in the kitchen!
Serving and Pairing
Now that you’ve made a delicious batch of Wolfgang Puck’s Chicken Tortilla Soup, it’s time to serve it up and enjoy! This soup is the perfect meal on its own, but can also be paired with other dishes for a complete and satisfying dining experience.
To start, ladle your soup into bowls and sprinkle on some fresh cilantro leaves for an extra burst of flavor. You can also top it off with a dollop of sour cream or shredded cheddar cheese for some added richness. For a more authentic Mexican touch, try crumbling some Cotija cheese over the top.
If you’re looking to add some texture to your soup, try slicing up some avocado and placing it on top before serving. The creaminess of the avocado pairs perfectly with the bold flavors in the soup.
For a side dish, consider serving some warmed corn tortillas on the side. These can be used for dipping in the soup or even as a makeshift spoon!
In terms of beverage pairings, this soup goes well with a light and crisp beer or a refreshing margarita. Alternatively, you can opt for a non-alcoholic option like fresh limeade or hibiscus tea.
No matter how you choose to serve and pair this signature Wolfgang Puck Organic Signature Tortilla Soup recipe, rest assured that you’re in for a delicious and satisfying meal.
Make-Ahead, Storing and Reheating
If you plan on making this soup ahead of time, it’s best to prepare everything in advance but leave out the avocado and tortilla chips. Just refrigerate the soup base separately until you’re ready to serve. When you’re ready to eat, simply reheat the soup on the stove or in the microwave, and then add the avocado and tortilla chips right before serving.
As for storing this soup, it will keep well in an airtight container in the refrigerator for up to four days. Keep in mind that the longer it sits, the more the flavors will meld together.
When reheating, you may notice that the soup has thickened up due to the tortillas soaking up some of the liquid. Simply add a bit more chicken broth or water to thin it out as needed while reheating.
One last thing to note is that if you’re planning on freezing this soup for future use, keep in mind that both avocado and tortilla chips do not freeze well. So wait until after thawing and reheating before adding those ingredients.
Overall, this soup is perfect for meal prep or for keeping leftovers on hand for a quick and easy dinner later in the week. Just be sure to store it properly and handle any reheating with care to ensure that it maintains its rich Southwest-inspired flavor.
Tips for Perfect Results
Preparing a delicious Chicken Tortilla Soup requires precision and care. While Wolfgang Puck’s signature recipe guarantees an explosion of flavors in your mouth, you can elevate the dish by following these tips and recommendations for perfect results.
First, taking the time to garnish your soup correctly can take it to the next level. The recipe calls for fresh cilantro leaves, sour cream, cheddar cheese, Cotija cheese, and avocado. Make sure you select high-quality ingredients as they will enhance the taste of the soup greatly.
Additionally, when using canned chicken broth, always look for low sodium options to have better control over salt levels. Moreover, do not be afraid to adjust the seasoning by adding more ground cumin or fresh ground black pepper based on your preferences.
Remember that timing is everything, especially when dealing with corn tortillas. Cutting them into thin strips and baking them at 400°F for about 10 minutes or until crispy is a great way to make crunchy tortilla strips for garnishing. However, don’t let them bake too long as they may turn out burnt and unpleasant in taste.
Lastly, if you are looking for a different twist on Wolfgang Puck’s signature Chicken Tortilla Soup recipe, try preparing it using his organic signature tortilla soup mix. The organic signature tortilla soup has multiple flavor layers that enrich the savory chicken base with an added richness of black beans and sweet corn.
By following these tips and recommendations, you will have mastered the art of preparing a delicious Chicken Tortilla Soup that suits your taste precisely.
Bottom Line
In conclusion, Wolfgang Puck’s Chicken Tortilla Soup Recipe is a must-try for anyone looking for a Southwest-inspired combination of rich and savory flavors. This signature recipe soup, made with the right amount of fresh ingredients such as boneless skinless chicken breast, fresh cilantro leaves, and black beans, is perfect for any occasion.
Whether you’re looking to impress your friends and family with a delicious dinner or just wanting to indulge in some soul-warming soup on a cold winter day, this tortilla soup recipe is sure to satisfy your taste buds. With the added bonus of being able to make it ahead of time and store it for later or reheat it easily, this recipe is perfect for busy schedules.
So why not try this famous signature recipe soup by Wolfgang Puck himself? With his use of organic signature tortilla soup 14.5 oz, Puck Organic Signature Tortilla Soup 14.5 oz, and his other top-quality ingredients like fresh sweet corn and peeled garlic cloves, this recipe will be sure to impress. Trust me; you won’t regret it!
Wolfgang Puck’s Chicken Tortilla Soup Recipe
Ingredients
SOUP
- 2 ears fresh sweet corn, husks and silks removed
- 4 -5 large garlic cloves, peeled
- 1 small onion, about 2 ounces, peeled, trimmed, and quartered
- 1 small jalapeno pepper, trimmed and seeded
- 2 tablespoons corn oil
- 2 corn tortillas, cut into 1-inch squares
- 2 large ripe tomatoes, about 1 pound total weight, peeled, seeded, and coarsely chopped
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 quarts good quality canned chicken broth, heated
- salt
- fresh ground black pepper
GARNISHES
- 2 corn tortillas
- 1 ripe avocado
- 1 large boneless skinless chicken breast, cooked
- 1/2 cup shredded cheddar cheese or 1/2 cup crumbled Cotija cheese
- 1/2 cup sour cream or 1/2 cup Mexican crema
- 1/4 cup chopped fresh cilantro leaves
Instructions
- Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
- Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside.
- In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and sauté, stirring, just until it's thoroughly coated with the oil but not yet browned.
- Add the tomatoes, tomato paste, and cumin and continue to sauté for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.
- While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
- With a slotted spoon, remove the corn cobs from the pot and discard them. Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor. Return the puree to a clean pot. Season to taste with salt and pepper.
- To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro. Serve immediately. Alternately, you can serve the garnishes in bowls at the table allowing everyone to serve themselves.
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