Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken tortilla soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chicken Tortilla Soup is something which I have loved my whole life. They are nice and they look wonderful.
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To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken tortilla soup using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken Tortilla Soup:
- Get 1 medium pre-roasted chicken
- Prepare 6 tbsp cooking oil
- Get 8 corn tortillas, halved and cut into strips
- Make ready 1 large yellow onion, chopped
- Prepare 4 clove garlic, chopped
- Make ready 4 chipotles in adobo sauce, chopped
- Prepare 32 oz chicken broth (low sodium)
- Make ready 12 oz crushed tomatoes
- Get 12 oz corn, frozen or fresh
- Prepare 1 bunch cilantro, chopped
- Prepare 1 can black beans, washed and strained
- Take 2 medium fresh ripe tomatoes, diced
- Take 2 bay leaf
- Get 1 tbsp paprika
- Take 1 tsp chili powder
- Take 2 tsp ground cumin
- Take 1 tsp ground coriander
- Make ready 2 tsp salt (or to taste)
- Make ready 1 avocado, diced
- Prepare 1 lime wedges
- Get 6 oz queso panela, crumbled
Add the stock, cumin, chilli powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, sweetcorn, chicken and salsa. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well.
Instructions to make Chicken Tortilla Soup:
- Pull apart the pre-roasted chicken into bite sized pieces and set aside. I like to do this first because it gets a bit messy. Prep all the ingredients before you start cooking. Reserve a handful of chopped onion and hand full of chopped cilantro for garnishing the top of the soup.
- In a large pot, heat the oil over medium high heat. I like to use coconut oil but you can use whatever you like. Add half the tortilla strips and cook, continuously stirring, until golden (about 1 minute). Remove the cooked strips with a slotted spoon and place on paper towel. Repeat with the remaining half of the tortilla strips.
- Using the same pot, reduce the heat to medium. Add the chopped onion, chopped garlic cloves, chopped chipotles, and spices to the oil. Cook, stirring, for about 5 minutes, or until onions are tender.
- Add the chicken broth, crushed tomatoes, bay leaf, and chicken. Add the salt. Simmer for 20 minutes. Add the cilantro, diced tomatoes, black beans, and corn. Return to a simmer for 10 more minutes. Taste the soup, you may want to add more salt. Remember you can always add to the recipe, but oversalted food is just gross. Before you serve, remove the bay leaves.
- To serve, put tortilla strips in a bowl, and pour in the soup. Sprinkle crumbled queso panela, cilantro, diced avocado, and chopped onion on top, and serve with lime wedges.
Add the beans, sweetcorn, chicken and salsa. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! In a large saucepan heat the vegetable oil. Once the onions have softened add the garlic and jalepenos and cook for another minute.
So that’s going to wrap it up for this special food chicken tortilla soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
