[4 - 4] good soup day 40 chicken tortilla soup
[5 - 6] this was a highly requested one how do I
[6 - 8] get it nice and creamy what do the
[8 - 10] tortillas play in this soup we're going
[10 - 12] to jump into all these questions now how
[12 - 15] do I cook chicken for chicken tortilla
[15 - 18] soup this is a question that gets asked
[18 - 21] a lot with this certain dish do you boil
[21 - 24] it well a lot of recipes do say to boil
[24 - 27] it and that is where I never understood
[27 - 29] the reason see when you boil it you
[30 - 31] you're just going to Simply cook the
[31 - 33] chicken you're not going to really
[33 - 35] develop a better flavor when you just
[35 - 38] throw it in water and boil it see we can
[38 - 41] develop a better flavor when we roast
[41 - 44] the bird off and we get some color on it
[44 - 46] when you get color on things with
[46 - 48] anything in cooking developing more
[48 - 50] color is developing more layers of
[50 - 52] Flavor now I'm not saying just stick the
[52 - 54] whole bird in the oven roast it off and
[54 - 57] call it good what I'm saying is develop
[57 - 60] more flavor with the bones and the parts
[60 - 62] that matter with this whole process
[62 - 63] should probably pull you guys out of
[63 - 65] here if I get a whole Bird by the way
[65 - 68] this entire chicken costs me about
[68 - 71] $9 and that could serve your entire
[71 - 73] family a whole bird so what what I'm
[73 - 75] saying is I could develop more flavor if
[75 - 77] I get a whole bird because not only am I
[77 - 79] going to get the nice awesome leg
[79 - 82] quarters which have my favorite the dark
[82 - 84] meat but I'm also going to have the
[84 - 87] carcass left over from the entire bird
[87 - 89] and also this meat right here I want to
[89 - 91] just cook that off off separately and
[91 - 93] then just pull the meat and I don't want
[93 - 96] it to overcook the carcass now this is
[96 - 98] where I can get some nice color and
[98 - 102] develop a nice richer broth all my meat
[102 - 105] and then all of my bones for my flavor
[105 - 107] we've got Wings we got the back carcass
[107 - 109] we've got the leg bone We Got The
[109 - 111] Airliner bone from the breast we even
[111 - 113] have the thigh bones right there all of
[113 - 118] this get Hella color get Hella
[121 - 121] flavor 500 convection what Chile do I
[121 - 125] use for my tortilla soup a Chile wo
[125 - 127] Chile waho it's not too spicy but it has
[127 - 130] a nice smokiness to it chileo is going
[130 - 132] to be a beautiful base and it is
[132 - 134] actually the standard go-to for chicken
[134 - 137] tortilla soup Chile ancho it's it's a
[137 - 140] lot sweeter imagine like a cross between
[140 - 143] a Chile and a date you get chile ancho
[143 - 145] that's that's what it is to me at least
[145 - 147] uh it's a lot more sweeter than the
[147 - 149] wahio and this is going to help balance
[149 - 152] out that smokiness to the soup again
[152 - 154] another standard nothing new here I
[154 - 156] haven't even begun to get to the point
[156 - 157] that I'm going to get to it some part of
[157 - 160] this video but there is a very different
[160 - 162] thing that I do to this soup that makes
[162 - 164] it so much better anyways the Chile you
[164 - 167] always always DC these guys I do
[168 - 170] recommend using gloves at the end of the
[170 - 173] day I remember at one of the spots I
[173 - 177] worked at Maria she was just shelling so
[177 - 179] many of these and her gloves would turn
[179 - 183] deep dark maroon and uh just I can't
[183 - 186] imagine doing this barehanded all day um
[186 - 188] but since it's just a little bit
[188 - 199] whatever it is what it
[202 - 202] is now the Chile they need to be what we
[204 - 206] call reconstituted we can do this in a number
[206 - 209] reconstituted we can do this in a number of ways one of the ways I love to do is
[209 - 210] grilling them off or toasting them on a
[210 - 213] cast iron skillet another way is just
[213 - 215] pouring boiling water on top of them
[215 - 217] since this is going in a soup all I have
[217 - 219] to do is toss it into a pot and it's
[219 - 222] going to get reconstituted in the soup
[242 - 242] like I mentioned with the chicken I want
[242 - 244] to develop more color so I can get more
[244 - 246] flavor so same thing for my garlic and
[246 - 248] for my onions I want to get some deep
[248 - 250] dark color on both of these so I could
[250 - 281] get a nice flavor with my broth
[293 - 293] too now do I just fill it with water you
[293 - 296] could honestly that you could do that
[296 - 298] because I've got a really nice color on
[298 - 299] my chicken I've got color on everything
[300 - 301] it's going to make a beautiful stock but
[301 - 304] in restaurants we add stock to things
[304 - 305] like this because it's going to be even
[305 - 307] more flavorful and we have the stock in
[307 - 309] house so if you have the stock in house
[309 - 312] use it and I'm just doing this so I can
[312 - 315] get all the flavor as much as possible
[315 - 320] from this sheet
[323 - 323] tray this will scrape off all those
[323 - 336] little yum yums
[344 - 344] now what do I cook the soup on pressure
[345 - 347] cooker is what I'm using you don't need
[347 - 349] to have a pressure cooker but this
[349 - 351] speeds up the process if you just want
[351 - 353] to get it done and you're at home it
[353 - 357] takes 40 minutes fixings now what are
[357 - 359] the fixings for the chicken tortilla
[359 - 361] soup with anything like this there's
[361 - 364] always the standard fixings and you're
[364 - 366] going to probably think I grew up with
[366 - 368] this one this one's authentic or that
[368 - 370] doesn't go with it blah blah blah
[370 - 372] everyone has their own way everyone has
[372 - 373] their grandma that makes it a certain
[373 - 375] way and their mom that makes it a
[375 - 377] certain way whatever these are just the
[377 - 379] fixings that I know of that I grew up
[379 - 383] with so we've got cilantro for a nice
[383 - 386] herbaceous flavor and some freshness we
[386 - 388] got the creaminess from the avocado
[388 - 391] which we just ice up fresh we get some
[391 - 395] pop and brightness and acid acidity with
[395 - 398] limes over lemons and funny thing my
[398 - 401] family and like everyone back home they
[401 - 403] still call this a lemon they say lemon
[403 - 406] or lemon it's it's a lime but yeah uh
[406 - 408] that's just a little funny note of
[408 - 411] guesso Fresco guesso Fresco of
[411 - 414] guesso Fresco guesso Fresco of course some nice crumbly fresh cheese if
[414 - 415] you want to do sour cream do sour cream
[415 - 418] or Grandma the tortillas these
[418 - 420] store-bought tortillas
[420 - 423] they get these give the crunchy note but
[423 - 426] also I'm using the tortillas in a way
[426 - 428] that I don't think anyone really uses
[428 - 430] them for for chicken tortilla soup and
[430 - 435] that is these actually go in the soup
[435 - 458] you'll see what I mean right now
[461 - 461] now why corn tortillas over flour
[461 - 464] tortillas for this well obviously the
[466 - 468] authenticity and look I'm not going to
[468 - 470] be the first one to say like I'm
[470 - 472] authentic right but it's authenticity
[472 - 475] that's what I grw up with with this but
[475 - 476] also it's going to provide better
[477 - 479] texture so the whole reason for putting
[479 - 481] Ry tortilla chips into the soup is
[481 - 483] texture it's just like when I put uh
[483 - 485] chips into my sandwich I want that
[485 - 487] crunch if you do this with flour
[487 - 489] tortillas that crunch is not going to
[489 - 491] hold up with a flower tortilla it's not
[491 - 492] going to hold that crispy crunchiness
[492 - 494] when you toss it in the soup it's just
[494 - 496] going to be an immediate soggy
[496 - 498] mess but you could do you if you want do
[498 - 500] a flow tortilla let me know how it is
[500 - 502] I've never tried it I'm sure it'd be
[502 - 504] good I would put like uh Doritos in it
[504 - 506] wait are Doritos flow tortilla I don't
[506 - 509] remember either way corn tortilla this
[519 - 519] move now why let it go so long I mean
[519 - 521] the pressure cooker speeds up the
[521 - 523] process so it's been going for only 45
[523 - 525] minutes but without it it probably be
[525 - 527] about 2 to 3 hours the reason for it
[527 - 530] going so long though flavor development
[530 - 532] and then that extra collagen that I'm
[532 - 534] getting out of the chicken bones and the
[534 - 536] carcass it's going to also add more
[536 - 538] nutritional value if you happen to give
[538 - 540] a about that but but it's just more
[540 - 544] flavor now why separate the chicken from
[544 - 547] the soup what was the point of that well the
[547 - 551] soup what was the point of that well the reason is what we're going to do is take
[551 - 552] this soup and we're going to treat it
[552 - 555] like any other braze of mine and that is
[555 - 558] blend the contents of the braze with
[558 - 560] that beautiful brazing liquid that we
[560 - 563] have here and here is the main point of
[563 - 566] my video and that is that nobody I
[566 - 568] haven't seen anyone else do this um just
[569 - 571] me and like my other cook friends we
[571 - 573] would do this at work and that is ADD
[573 - 576] tortillas to the tortilla soup
[576 - 579] blend see that's going to make it more
[579 - 582] voluptuous and thicker it's basically
[582 - 584] like the Mexican Rue if you think about
[584 - 586] it it's Masa Arina going into the soup
[586 - 589] it's going to be like a nice thickener
[589 - 590] for our soup it's going to give it some
[591 - 593] more body also I'm sure I don't have to tell
[593 - 595] body also I'm sure I don't have to tell you this but don't fill your blender up
[595 - 598] all the way especially with piping hot
[598 - 600] soup that could be pretty dangerous uh
[600 - 605] just don't be a hero do enough do small
[607 - 607] batches I've mentioned this in a past
[607 - 610] video but like I said before blend the
[610 - 612] soup longer than you think you have to
[612 - 614] it's going to make it more luxurious
[614 - 616] more silky smooth I'm going to let this
[616 - 618] blend for probably about 5 minutes in
[618 - 621] small batches the result will be a much
[625 - 627] product now let's say you're cooking for
[627 - 628] other people I mentioned this in the
[628 - 630] past video video but if you are cooking
[630 - 632] for other people you want to taste your
[632 - 635] soup you could put it in another vessel
[637 - 639] slurp another common thing we do in
[639 - 642] kitchens take the little Spoonful this
[642 - 644] could be really hot so be mindful you
[644 - 645] put a little dab on your
[645 - 648] hand and then taste it off of your hand
[648 - 650] either way works of course if it's for
[650 - 652] yourself I mean I don't even know why I
[652 - 653] have to be telling you
[653 - 657] this from here I like to add some
[657 - 661] salt MSG all to
[662 - 664] taste now why don't I just dump the
[664 - 666] chicken into the pot I like to control
[666 - 668] the amount of protein I give to
[668 - 669] everybody you know what if some people
[669 - 671] want less what if some want more and
[671 - 676] also I can make it look a little nicer