Chicken Tortilla Soup
Learn essential cooking skills that build confidence and independence in the kitchen! Students will practice safe and proper knife techniques using an 8” chef’s knife while preparing vegetables, herbs, and proteins. In this hands-on class, we’ll cook a Mexican-inspired Tortilla Soup with homemade tortilla strips and salsa, then move on to making Mozzarella-Stuffed Meatball Sliders—a fun, flavorful dish featuring juicy meatballs with a cheesy surprise inside. Students will learn how to blend meats, sear and simmer in an Easy Peasy Marinara Sauce, and adjust flavor with herbs and seasoning.
This class focuses on real-world cooking skills, from knife handling and sautéing to building flavor and finishing sauces—everything you need to cook with confidence and creativity.
Chicken Tortilla Soup
Tortilla soup is a traditional Mexican dish from the Mexico City region. Fried corn tortilla pieces are submerged in a flavorful broth of tomato, garlic, onion, and dried chiles, then topped with crunchy and creamy garnishes. Thinner than taco soup, this comforting version blends stewed tomato and chicken broth with vibrant aromatics. It can easily be made vegetarian by omitting the chicken and using vegetable stock and adding pinto beans.
Directions
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Sauté Aromatics: In a large saucepan, heat remaining olive oil over medium heat. Add onion and cook for about 2 minutes until softened. Stir in garlic and jalapeño (if using), and cook for another minute until fragrant.
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Build the Soup Base: Add the cumin, chili powder, crushed tomatoes, beans, corn, and chicken broth. Stir to combine and bring to a boil.
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Cook and Shred the Chicken: Reduce heat to a simmer and add the chicken breasts to the pot. Cover and cook for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F. Remove chicken, cool slightly, then shred into bite-sized pieces.
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Finish the Soup: Return shredded chicken to the pot. Stir in lime juice, chopped cilantro, and salt to taste. Simmer for 5 more minutes to let flavors meld.
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Serve and Garnish: Place a mound of shredded chicken into each bowl. Ladle hot soup over the top and garnish with tortilla strips, chicharrón, avocado, cheese, and a lime wedge.
From Shawnie's class “FCCS Private event”
