Soup Season Is Here! Hang Out With Us As We Make Tortilla Soup, Margaritas & Disney News | Home Vlog

It's been 3 years since we last vlogged our tortilla soup tradition! Hang out with us on a casual Monday night as we kick off soup season, and Steve shares his ultimate margarita recipe.

Our First Tortilla Soup vlog:
   • Caleb joins FAIL ARMY, Steve makes a ...  

Tortilla Soup Recipe:

For chicken and stock
1 LARGE WHOLE CHICKEN (about 4½ pounds), cut into 10 pieces, or use 4½ pounds chicken parts
8 CUPS BASIC CHICKEN STOCK
¼ TEASPOON WHOLE BLACK PEPPERCORNS
1 DRIED BAY LEAF”

8 CUPS BASIC CHICKEN STOCK
¼ TEASPOON WHOLE BLACK PEPPERCORNS
1 DRIED BAY LEAF
2 TABLESPOONS COARSE SALT

For Chile puree
2 DRIED PASILLA CHILES
½ CUP WATER
2 TEASPOONS SUNFLOWER OR OTHER NEUTRAL-TASTING OIL, plus more for tomatoes
3 TOMATOES (about 1¼ pounds), halved
1 LARGE ONION, halved lengthwise and thinly sliced
3 GARLIC CLOVES, finely chopped

For finishing soup
2 TABLESPOONS FRESH LIME JUICE

For garnishes
FRIED TORTILLA STRIPS
¼ WHITE OR GREEN CABBAGE, halved lengthwise, cored, and thinly sliced (1 cup)
½ RED ONION, finely diced (½ cup)
½ CUP FINELY GRATED COTIJA CHEESE (1 to 2 ounces)
¾ CUP CILANTRO LEAVES
1 RIPE, FIRM AVOCADO, peeled, pitted, and diced
LIME WEDGES

Place the chicken, stock, peppercorns, bay leaf, and the salt in a large stockpot. Bring just to a boil, skimming foam from the surface, then reduce heat and simmer until chicken is just cooked through, 9 to 12 minutes for breast pieces and 12 to 18 minutes for legs and thighs. (Always check the thickest part to determine whether the chicken is cooked; the juices should run clear and an instant-read thermometer should register 160°F for breasts, 165°F for thighs.) Remove chicken from stock. Once it is cool enough to handle, slip off skin and pull meat from bones, then shred meat into bite-size pieces. Strain stock through a sieve into a clean saucepan.
Toast the chiles in a dry medium skillet over high heat until fragrant and charred, about 1 minute on each side. Let cool a bit, then split chiles lengthwise and scrape out seeds; discard seeds. Put chiles in a bowl and cover with warm water to soften, about 20 minutes (do not drain). If necessary, weight chiles with another bowl to keep them submerged.
Heat broiler with rack about 5 inches below heat source. Lightly oil tomatoes and broil until charred in spots, about 5 minutes. Let cool briefly, then coarsely chop. Using the same skillet as above, heat oil over medium-high heat and sauté onion and garlic until translucent, about 3 minutes, stirring to prevent sticking. Add the tomatoes and cook 2 minutes more. Stir in chiles and soaking liquid. Allow mixture to cool slightly before pureeing in a blender until smooth. Strain mixture through a sieve, pressing with a flexible spatula to extract as much liquid as possible (discard solids).
Add puree to fortified stock and simmer over medium heat for 15 minutes, to allow the flavors to blend. Add shredded chicken and cook just to heat through, then stir in lime juice.
Ladle soup into serving bowls and serve garnishes in individual bowls alongside.

Excerpt From: Martha Stewart. “Martha Stewart's Cooking School (Enhanced Edition).” Apple Books. https://books.apple.com/us/book/marth...

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