This hearty dish transforms a classic Mexican chicken soup into an interactive, crispy experience. A whole chicken is slow-simmered with aromatics, basil, and chilies to create a deeply flavorful broth. The tender meat is then shredded and returned to the pot with fresh tomatoes. Served over homemade fried corn tortilla strips, it offers a wonderful contrast between the crunchy chips and the warm, savory soup. Topped with creamy avocado and sharp Monterey Jack cheese, this meal is perfect for chilly evenings or when you crave something comforting yet vibrant.
Fried Chicken Taco
Description
This hearty dish transforms a classic Mexican chicken soup into an interactive, crispy experience. A whole chicken is slow-simmered with aromatics, basil, and chilies to create a deeply flavorful broth. The tender meat is then shredded and returned to the pot with fresh tomatoes. Served over homemade fried corn tortilla strips, it offers a wonderful contrast between the crunchy chips and the warm, savory soup. Topped with creamy avocado and sharp Monterey Jack cheese, this meal is perfect for chilly evenings or when you crave something comforting yet vibrant.Ingredients
Directions
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Cut corn tortillas into 1/2-inch wide strips.
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Heat 2 tablespoons of vegetable oil in two non-stick skillets over medium-high heat.
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Brown the chicken pieces in batches until golden on all sides, being careful not to burn the drippings.
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Once browned, transfer the chicken pieces and any pan drippings to the stock pot.
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Deglaze the skillets with a portion of the water, scraping up browned bits, and add this liquid to the stock pot.
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Add the remaining water, chicken broth, basil leaves, paprika, bay leaves, and chopped chilies to the pot.
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Season with salt and black pepper.
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Cover the pot and simmer gently for 2 hours, or until the chicken is tender.
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Remove chicken pieces from the broth and let cool slightly.
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Strain the broth through a fine-mesh sieve into a clean pot, discarding solids like bay leaves and large pepper chunks.
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Debone the chicken and chop the meat into 1/4-inch chunks.
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Return the chopped chicken to the strained broth.
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Skim excess fat from the surface of the soup.
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Stir in the chopped tomatoes and heat through.
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Heat 1/2 cup of vegetable oil in a 10-inch skillet over medium heat.
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Fry the tortilla strips in batches for 30 to 60 seconds until light golden brown and crisp.
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Remove chips and drain on paper towels.
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Place a handful of crispy tortilla strips in each serving bowl.
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Ladle the hot chicken soup over the tortilla strips.
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Squeeze fresh lime or lemon juice over each bowl.
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Top with grated Monterey Jack cheese and sliced avocado.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1428.9kcal
- % Daily Value *
- Total Fat 96.5g149%
- Saturated Fat 27.5g138%
- Cholesterol 256.9mg86%
- Sodium 2848.7mg119%
- Total Carbohydrate 72.1g25%
- Dietary Fiber 26.9g108%
- Sugars 7.4g
- Protein 79.1g159%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the crispiest chips, ensure the oil is hot before adding the tortilla strips and do not overcrowd the pan.
You can refrigerate the soup overnight to allow the fat to solidify on the surface for easy removal before reheating.
Store-bought tortilla chips can be used as a substitute for homemade strips, but restaurant-style corn chips work best.
If using dried basil instead of fresh, add it at the beginning of the simmering process to allow the flavors to meld.
Adjust the heat level by varying the type of pepper used; jalapeños provide more heat than Anaheim or wax peppers.
