Tortilla Soup with Chicken Quesadillas and Spicy Pickles

35 INGREDIENTS • 22 STEPS • 3HRS 30MINS

Tortilla Soup with Chicken Quesadillas and Spicy Pickles

Delight in the vibrant warmth of Tortilla Soup paired with melty Chicken Quesadillas and a zesty kick of Spicy Pickles, a comforting trio that combines classic Mexican flavors with crispy, cheesy textures. It's a symphony of taste, perfect for those craving a spicy, soulful meal.
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Delight in the vibrant warmth of Tortilla Soup paired with melty Chicken Quesadillas and a zesty kick of Spicy Pickles, a comforting trio that combines classic Mexican flavors with crispy, cheesy textures. It's a symphony of taste, perfect for those craving a spicy, soulful meal.
3HRS 30MINS
Total Time
Ingredients
Servings
6
us / metric
Chicken Stock
Chicken Bones
2
Chicken Bones
raw (backs, necks, feet, etc)
Yellow Onion
1
Yellow Onion, quartered
root intact
Carrot
2
Large Carrots, washed, cut into chunks
cut into 2” chunks
Garlic
4 cloves
Garlic
Mexican Oregano
2 tsp
Mexican Oregano
dried
Cumin Seeds
as needed
Cumin Seeds
Boneless, Skinless Chicken Breast
2
Boneless, Skinless Chicken Breasts
Spicy Pickles (Jalapeños en escabeche)
Neutral Oil
1 Tbsp
Neutral Oil
such as canola
Jalapeño Pepper
5 cups
Jalapeño Peppers, rinsed, sliced, deseeded, de-stemmed
sliced into long strips, stem and seeds removed (if desired)
Carrot
3 cups
Carrots, peeled, sliced
sliced diagonally about ¼-inch thin
White Onion
1/2
White Onion
sliced about ¼-inch thin
Garlic
6 cloves
Garlic, peeled
Kosher Salt
1 tsp
Kosher Salt
Bay Leaf
2
Bay Leaves
Black Peppercorns
1 tsp
Black Peppercorns
Mexican Oregano
1 tsp
Mexican Oregano
dried
Cumin Seeds
as needed
Cumin Seeds
Distilled White Vinegar
2 cups
Distilled White Vinegar
Water
2 cups
Water
Tortilla Soup
Roma Tomato
5
Roma Tomatoes
Garlic
5 cloves
Garlic
peels still on
White Onion
1
Small White Onion, peeled, quartered
the root attached on each quarter
Guajillo Chile
2
Guajillo Chiles, de-stemmed, deseeded, torn, steamed
Dried, stemmed and seeds removed, torn into large pieces
6-Inch Corn Tortilla
3
6-Inch Corn Tortillas, torn
torn into pieces
Crispy Tortilla Strips
6-Inch Corn Tortilla
6
6-Inch Corn Tortillas, cut
cut into ½-inch wide strips
Vegetable Oil
1 lb
Vegetable Oil
for frying
Kosher Salt
1 pinch
Kosher Salt
Chicken Quesadillas
6-Inch Corn Tortilla
2
6-Inch Corn Tortillas
Oaxaca Cheese
1/2 cup
Oaxaca Cheese, shredded
Cheddar Cheese
1/2 cup
Cheddar Cheese, shredded
or low-moisture mozzarella
To Serve
Queso Fresco
to taste
Queso Fresco, crumbled
Fresh Cilantro
to taste
Fresh Cilantro
Hot Sauce
to taste
Hot Sauce
Hot Sauce of choice
Lime Wedge
to taste
Lime Wedges
Avocado
1
Avocado, ripe
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Cooking InstructionsHide images
step 1
Make the chicken stock: Preheat the oven to 450˚F (232˚C) and roast Chicken Bones (2) and vegetables (Yellow Onion (1) Garlic (4 cloves) (2 N/A) [washed, cut into chunks] Carrots (2) 45 minutes - 1 hour, until bones are caramelized.
step 2
In a large pot, add roasted vegetables and bones, Mexican Oregano (2 tsp) and Cumin Seeds (as needed) and pour in 12 cups of water. Bring to a boil then reduce to a simmer.
step 3
Once simmering, add the Boneless, Skinless Chicken Breasts (2) and let cook for about 10-15 minutes, until cooked through to 165˚F (74˚C).
step 4
Remove chicken breasts from the stock and shred as soon as it’s cool enough to handle. Set aside until ready to use, preferably in an airtight container in the refrigerator.
step 5
Let the stock simmer for at least an hour, more if you have the time, skimming off and discarding any nasties that float to the surface.
step 6
Strain the stock and cool before refrigeration, if not using immediately.
step 7
Make the Spicy Pickles: In a hot pot, add Neutral Oil (1 Tbsp)
step 8
Add vegetables (Jalapeño Peppers (5 cups)Carrots (3 cups) and Kosher Salt (1 tsp) White Onion (1/2) Garlic (6 cloves) saute, stirring occasionally, until starting to soften, about 5 minutes. Add spices (Bay Leaves (2) Black Peppercorns (1 tsp) Mexican Oregano (1 tsp) Cumin Seeds (as needed) and continue to cook for another 5-10 minutes, until vegetables are soft and onions are translucent. Lower the heat if anything starts to brown. Add Distilled White Vinegar (2 cups) and Water (2 cups) and let simmer for 5-10 minutes, until the jalapenos turn army green. Remove from heat and let cool before transferring to airtight containers with lids.
step 9
Make the Tortilla Soup: Turn the broiler to high, or set a large cast iron skillet over medium-high heat. Once hot, sear Roma Tomatoes (5) Garlic (5 cloves) and White Onion (1) until well charred. Lightly toast the dried Guajillo Chiles (2) but do not burn them.
step 10
Once charred, remove the garlic cloves from the pan and once cool enough to handle, peel and discard skins.
step 11
Transfer all vegetables to a blender and add 2 cups of chicken stock and 6-Inch Corn Tortillas (3) pieces. Blend until smooth.
step 12
Pour the mixture into a large pot and add 4-6 more cups of chicken stock, depending on how thick or thin you prefer your soup (keeping in mind that the soup will thicken slightly as it cooks). Season with salt, bring to a boil and reduce the heat to a simmer, letting simmer for about 30 minutes.
step 13
Make the Crispy Tortilla Strips: Place a high-walled skillet over medium heat and pour in Vegetable Oil (1 lb) until it’s about ½-inch deep. Let the oil get hot for about 1 minute before adding about ⅓ of the 6-Inch Corn Tortillas (6) strips (you don’t want to crowd the pan).
step 14
Fry, stirring occasionally, until golden and crispy.
step 15
Transfer to a paper towel-lined plate and or baking sheet sprinkle with a good amount of Kosher Salt (1 pinch) Repeat until all tortilla strips have been fried. Set aside until ready to serve.
step 16
Make the Chicken Quesadillas: Heat a large skillet over medium heat.
step 17
Lay a 6-Inch Corn Tortillas (2) on the skillet, let warm for about 30 seconds then flip (feel free to do 2 at a time if your skillet is large enough, or use 2 skillets to speed up the process).
step 18
Place a good handful of Cheddar Cheese (1/2 cup) Oaxaca Cheese (1/2 cup) down in the center of the tortilla, leaving about a centimeter of space free around the edges.
step 19
Top one side of the tortilla with a spoonful of shredded chicken and spicy veg, if using. Let these cook for about 30 seconds before folding in half.
step 20
Cook for 1-2 minutes more, turning once or twice, until the cheese is melted and the insides are hot. Repeat as many times as you like. Cut into triangles if you prefer.
step 21
To serve: Taste the soup for seasoning and adjust if needed.
step 22
Ladle soup into bowls and top with Queso Fresco (to taste) Avocado (1) and Fresh Cilantro (to taste) Dash with Hot Sauce (to taste) if using, then a generous squeeze of Lime Wedges (to taste) over everything. Top with crispy tortilla strips and serve alongside the quesadillas.
step 22 Ladle soup into bowls and top with Queso Fresco (to taste) Avocado (1) and Fresh Cilantro (to taste) Dash with Hot Sauce (to taste) if using, then a generous squeeze of Lime Wedges (to taste) over everything. Top with crispy tortilla strips and serve alongside the quesadillas.
RECIPES TAG
Gluten-Free
Lunch
Chicken
Cinco de Mayo
Shellfish-Free
Dinner
Mexican
Soups & Stews
Winter
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