Smoked Chicken Tortilla Soup
Deep, smoky chile-braised tortilla soup with smoked chicken thighs, a charred chile purée base, and layered umami.
- bone-in skin-on chicken thighs2½ lb
- kosher salt2½ tsp
- black pepper
- cumin, ground1 tsp
- Mexican oregano1 tsp
- smoked paprika½ tsp
- guajillo chiles, stemmed and seeded3
- ancho chiles, stemmed and seeded2
- pasilla chile, stemmed and seeded1
- white onion, halved, for charring1
- garlic cloves, unpeeled5
- Roma tomatoes2
- chipotle in adobo1
- adobo sauce2 tsp
- schmaltz or neutral oil, reserved from rendered skins2 tbsp
- white onion, diced1 small
- serrano chile, seeded and diced1
- tomato paste1 tbsp
- cumin seeds2 tsp
- coriander seeds½ tsp
- Mexican oregano1½ tsp
- chicken stock, warmed6 cups
- fire-roasted diced tomatoes1 can
- Worcestershire sauce2 tsp
- soy sauce1 tsp
- apple cider vinegar1 tbsp
- Mexican chocolate, or substitute 2 tsp cocoa1 oz
- bay leaf1
- cinnamon stick1 small
- Parmesan rind(optional)1
- black beans, drained1 can
- corn1 cup
- lime, juiced1½
- kosher salt
- 1
Pat the chicken thighs dry. Season with kosher salt, black pepper, cumin, Mexican oregano, and smoked paprika. Place on a rack uncovered in the fridge for 2–8 hours to dry brine.
- 2
Smoke the chicken thighs in a smoker at 225°F with pecan wood until internal temperature reaches 150°F, about 1.5–2 hours. Reserve any accumulated juices.
225F - 3
Render the chicken skins: place skins in a cold skillet, set over medium-low heat, and cook 8–10 minutes until the fat renders out. Reserve 2 tbsp schmaltz.
medium-low - 4
Toast the guajillo, ancho, and pasilla chiles: press each into a dry hot skillet for 10–15 seconds per side. Transfer to a bowl, cover with boiling water, and soak 20 minutes. Reserve 1 cup soaking liquid.
high - 5
Char the aromatics: in the same dry skillet, blacken the white onion halves, unpeeled garlic cloves, and Roma tomatoes 8–10 minutes, turning occasionally. Peel the garlic and onion.
high - 6
Blend the soaked chiles, charred onion, charred garlic, charred tomatoes, chipotle in adobo, adobo sauce, and 1 cup of soaking liquid. Blend for 2 minutes until smooth, then strain through a fine-mesh sieve.
- 7
In a Dutch oven, heat the schmaltz over medium. Sweat the diced white onion and serrano for 5–6 minutes until soft. Add the tomato paste and cook 2 minutes. Toast and grind the cumin seeds and coriander seeds, then add to the pot with the Mexican oregano; cook 30 seconds.
medium - 8
Add the strained chile purée to the pot and fry, stirring frequently, for 8–12 minutes until the oil breaks out around the edges and the color deepens significantly. This is the most critical step — do not rush it.
medium-high - 9
Add the warmed chicken stock, fire-roasted diced tomatoes, Worcestershire, soy sauce, apple cider vinegar, Mexican chocolate, bay leaf, cinnamon stick, Parmesan rind, and reserved chicken juices. Stir to combine, then nestle the smoked chicken thighs into the pot. Cover ajar and transfer to a 275°F oven for 2½–3 hours.
275F - 10
Remove the pot from the oven. Pull out and discard the bay leaf, cinnamon stick, and Parmesan rind. Remove the chicken thighs, shred the meat, and stir it back into the pot. Add the black beans and corn and simmer over medium for 10 minutes.
medium - 11
Season: add kosher salt first, then lime juice, then adjust heat to taste.
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