Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken tortilla soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Chicken Tortilla Soup is something which I have loved my entire life.
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To get started with this particular recipe, we have to prepare a few components. You can have chicken tortilla soup using 21 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 1 medium pre-roasted chicken
- Take 6 tbsp cooking oil
- Prepare 8 corn tortillas, halved and cut into strips
- Make ready 1 large yellow onion, chopped
- Take 4 clove garlic, chopped
- Get 4 chipotles in adobo sauce, chopped
- Make ready 32 oz chicken broth (low sodium)
- Make ready 12 oz crushed tomatoes
- Take 12 oz corn, frozen or fresh
- Get 1 bunch cilantro, chopped
- Take 1 can black beans, washed and strained
- Get 2 medium fresh ripe tomatoes, diced
- Get 2 bay leaf
- Make ready 1 tbsp paprika
- Get 1 tsp chili powder
- Prepare 2 tsp ground cumin
- Prepare 1 tsp ground coriander
- Make ready 2 tsp salt (or to taste)
- Get 1 avocado, diced
- Take 1 lime wedges
- Get 6 oz queso panela, crumbled
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. In a large saucepan heat the vegetable oil.
Steps 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.
This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. In a large saucepan heat the vegetable oil. Once the onions have softened add the garlic and jalepenos and cook for another minute. Chicken Tortilla Soup This is truly the best chicken tortilla soup! This classic Mexican soup with chicken and tomatoes is topped with crispy fried tortillas, avocado, Jack cheese, cilantro, and lime.
So that’s going to wrap this up for this exceptional food chicken tortilla soup recipe. Thanks so much for your time. I am confident you will make this at home. There is 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
