Chicken Tortilla Soup for the Hall

Name: Chicken Tortilla Soup for the Hall
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 Lb Boneless, Skinless Chicken Thighs; 2 count Yellow Onion; 2 count Jalapeño Peppers; 6 count Garlic Cloves; 2 Tsp Ground Cumin; 1 Tbsp Ancho Chile Powder; 2 cans Canned Fire-Roasted Tomatoes; 10 Cups Low-Sodium Chicken Stock; 10 count Corn Tortillas; 0.5 Cup Vegetable Oil; 4 count Avocados; 1 bunch Fresh Cilantro; 6 count Limes; 1 Lb Shredded Monterey Jack

Brothy lime-kissed soup with crisp tortilla strips at the line

Prep: 20 min
Cook: 60 min
Serves 8
Difficulty: medium

Brothy lime-kissed soup with crisp tortilla strips at the line

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

1158Cal

72gProtein

64gCarbs

70gFat

Ingredients

4 Lb Boneless, Skinless Chicken Thighs
2 count Yellow Onion
2 count Jalapeño Peppers
6 count Garlic Cloves
2 Tsp Ground Cumin
1 Tbsp Ancho Chile Powder
2 cans Canned Fire-Roasted Tomatoes
10 Cups Low-Sodium Chicken Stock
10 count Corn Tortillas
0.5 Cup Vegetable Oil
4 count Avocados
1 bunch Fresh Cilantro
6 count Limes
1 Lb Shredded Monterey Jack

Instructions

Sear chicken and soften aromatics: Heat 2 tablespoons oil in a large pot over medium-high. Brown chicken in batches until golden but not cooked through, 4–5 minutes per batch; transfer to a plate. Lower heat to medium, cook onion and minced jalapeño with salt until soft, 6–8 minutes. Add garlic, cumin, and ancho chile powder; stir 45 seconds until fragrant.
Simmer the broth: Add tomatoes with juice and chicken stock. Return chicken and any juices. Simmer until chicken registers 165°F and shreds easily, 18–22 minutes. Soup should be brothy and deep red-orange — thin with stock if it reduces too far.
Shred chicken and adjust seasoning: Transfer chicken to a board, shred with forks, and return to the pot. Taste and adjust salt — the broth should be savory, cumin-forward, and lightly smoky from the tomatoes, not watery.
Fry tortilla strips: Heat vegetable oil to 350°F in a skillet. Fry corn tortilla strips in batches until crisp and lightly golden, 1–2 minutes per batch. Drain on paper towels and season lightly with salt. Hold strips uncovered at room temp up to 2 hours so they stay crisp.
Ladle soup and finish at the line: Ladle hot soup into bowls. Garnish at the line with tortilla strips, avocado, cilantro, cheese, and lime wedges — garnishes stay separate so late crews get crisp strips. Hold soup at 165°F on the back burner up to 60 minutes; refresh strips if they soften.

Tonight's spread

Keep the pot on low simmer on the stove — ladle from the side so the bottom doesn't scorch.
Set shredded cheese, crackers, and hot sauce in a row beside the pot.
Line up Chicken Tortilla Soup for the Hall on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).
Ground turkey swaps 1:1 for beef in chili if the crew wants leaner.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Add a splash of stock or water when reheating — thick sauces tighten in the fridge.

8-quart stock pot
Large sheet trays
Instant-read thermometer
Aluminum foil