Smoked Chicken Tortilla Soup
A pecan-smoked chicken soup built on a twice-strained guajillo-ancho-pasilla adobo, fried until the fat breaks, then braised low with Mexican chocolate, a Parmesan rind, and an umami trinity. Finished with lime, black beans, corn, and a full garnish spread.
- bone-in skin-on chicken thighs, patted dry2½ lb
- kosher salt, for dry brine, plus more to finish2½ tsp
- black pepper, freshly ground
- cumin, ground, for the rub1 tsp
- Mexican oregano, for the rub1 tsp
- smoked paprika½ tsp
- guajillo chiles, stemmed and seeded3
- ancho chiles, stemmed and seeded2
- pasilla chile, stemmed and seeded1
- white onion, halved, unpeeled, for charring1
- garlic cloves, unpeeled, for charring5
- Roma tomatoes2
- chipotle in adobo1
- adobo sauce, from the chipotle can2 tsp
- schmaltz or neutral oil, rendered from the chicken skins if possible2 tbsp
- small white onion, finely diced1
- serrano chile, minced1
- tomato paste1 tbsp
- cumin seeds2 tsp
- coriander seeds½ tsp
- Mexican oregano, for the pot1½ tsp
- chicken stock, warmed6 cups
- fire-roasted diced tomatoes, 14.5 oz1 can
- Worcestershire sauce2 tsp
- soy sauce1 tsp
- apple cider vinegar1 tbsp
- Mexican chocolate, chopped1 oz
- bay leaf1
- small cinnamon stick1
- Parmesan rind1
- black beans, drained and rinsed1 can
- corn, fresh or frozen1 cup
- lime, juiced, plus wedges to serve1½
- corn tortillas, cut into thin strips, for garnish(optional)4
- avocado, sliced, for garnish(optional)1
- cotija cheese, crumbled, for garnish(optional)
- Mexican crema, for garnish(optional)
- cilantro, for garnish(optional)
- 1
Pat the thighs bone-dry. Combine the dry-brine salt, pepper, cumin, oregano, and smoked paprika and season all over. Set on a rack over a sheet pan, uncovered, in the fridge 2–8 hours.
- 2
Smoke the thighs on the Masterbuilt at 225°F with pecan until they reach ~150°F internal, about 1.5–2 hours. Pull and reserve every drop of accumulated juice — that's liquid smoke gold for the pot.
low225°F - 3
Peel the skins off the thighs, lay them in a cold 12.5" skillet, and set over medium-low. Render 8–10 minutes until the fat runs and the skin crisps. Reserve 2 tbsp schmaltz; the crackling makes a fine cook's snack.
medium-low - 4
In a dry skillet over medium-high, press the guajillo, ancho, and pasilla flat for 10–15 seconds a side until fragrant and pliable. Then add 1 tsp of the reserved schmaltz and bloom them another 20 seconds. Cover with boiling water and soak 20 minutes; reserve 1 cup of the liquid.
medium-high - 5
In the same dry skillet, char the onion halves, unpeeled garlic, and tomatoes 8–10 minutes, turning, until blistered and blackened in spots. Peel the onion and garlic.
high - 6
Blend the soaked chiles, charred onion, garlic, tomatoes, chipotle, adobo sauce, and ~3/4 cup soaking liquid for a full 2 minutes until silky. Strain through a fine-mesh sieve, pressing hard; pass it a second time. Hold the remaining soaking liquid to adjust later.
- 7
In the 10 qt Dutch oven, heat the 2 tbsp schmaltz over medium. Sweat the diced onion and serrano 5–6 minutes until soft and translucent. Add tomato paste and cook 2 minutes until brick-red. Toast the cumin and coriander seeds in a dry pan until fragrant, grind, and add with the oregano; cook 30 seconds.
medium - 8
Add the strained adobo and fry, stirring often, 8–12 minutes until it darkens and the fat breaks out around the edges. This is the step that makes the soup — keep the heat steady and don't rush it. Thin with reserved soaking liquid only if it threatens to scorch.
medium - 9
Add warmed stock, fire-roasted tomatoes, Worcestershire, soy, vinegar, chocolate, bay, cinnamon, Parmesan rind, and the reserved smoking juices. Stir, nestle in the thighs, cover ajar, and braise in a 275°F oven 2.5–3 hours.
low275°F - 10
Pull the pot. Confirm the thighs read at least 165°F, then remove them; discard bay, cinnamon, and rind. Shred the meat off the bone and return it. Add black beans and corn and simmer on the stovetop 10 minutes.
medium165°F - 11
Season in order: kosher salt first, then most of the lime juice, then taste for heat. Crisp the tortilla strips in the Breville at 400°F until golden. Serve topped with tortilla strips, avocado, cotija, crema, cilantro, and a lime wedge.
400°F
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