Fried Chicken Taco

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.

Cooking Method: Frying, Grilling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1429

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.

Directions

1
Cut corn tortillas into 1/2-inch wide strips.
2
Heat 2 tablespoons of vegetable oil in two non-stick skillets over medium-high heat.
3
Brown the chicken pieces in batches until golden on all sides, being careful not to burn the drippings.
4
While chicken browns, sauté chopped onion and garlic puree in a little oil in a separate pan until translucent.
5
Transfer the sautéed onion and garlic mixture to a large stock pot.
6
Once browned, transfer the chicken pieces and any pan drippings to the stock pot.
7
Deglaze the skillets with a portion of the water, scraping up browned bits, and add this liquid to the stock pot.
8
Add the remaining water, chicken broth, basil leaves, paprika, bay leaves, and chopped chilies to the pot.
9
Season with salt and black pepper.
10
Cover the pot and simmer gently for 2 hours, or until the chicken is tender.
11
Remove chicken pieces from the broth and let cool slightly.
12
Strain the broth through a fine-mesh sieve into a clean pot, discarding solids like bay leaves and large pepper chunks.
13
Debone the chicken and chop the meat into 1/4-inch chunks.
14
Return the chopped chicken to the strained broth.
15
Skim excess fat from the surface of the soup.
16
Stir in the chopped tomatoes and heat through.
17
Heat 1/2 cup of vegetable oil in a 10-inch skillet over medium heat.
18
Fry the tortilla strips in batches for 30 to 60 seconds until light golden brown and crisp.
19
Remove chips and drain on paper towels.
20
Place a handful of crispy tortilla strips in each serving bowl.
21
Ladle the hot chicken soup over the tortilla strips.
22
Squeeze fresh lime or lemon juice over each bowl.
23
Top with grated Monterey Jack cheese and sliced avocado.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1429kcal

% Daily Value *
Total Fat 97 gg150%
Saturated Fat 28 gg140%
Cholesterol 257 mgmg86%
Sodium 2849 mgmg119%
Total Carbohydrate 72 gg24%
Dietary Fiber 27 gg108%
Sugars 7 gg
Protein 79 gg158%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-taco/