Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Chicken Tortilla Soup is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Chicken Tortilla Soup is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. 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:
- Take 1 medium pre-roasted chicken
- Get 6 tbsp cooking oil
- Prepare 8 corn tortillas, halved and cut into strips
- Take 1 large yellow onion, chopped
- Prepare 4 clove garlic, chopped
- Take 4 chipotles in adobo sauce, chopped
- Get 32 oz chicken broth (low sodium)
- Prepare 12 oz crushed tomatoes
- Get 12 oz corn, frozen or fresh
- Make ready 1 bunch cilantro, chopped
- Take 1 can black beans, washed and strained
- Make ready 2 medium fresh ripe tomatoes, diced
- Prepare 2 bay leaf
- Take 1 tbsp paprika
- Take 1 tsp chili powder
- Take 2 tsp ground cumin
- Take 1 tsp ground coriander
- Get 2 tsp salt (or to taste)
- Prepare 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. Garnish with avocado, Monterey Jack cheese, or green onion!
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. 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. Chicken Tortilla Soup This is truly the best chicken tortilla soup!
So that’s going to wrap this up for this special food chicken tortilla soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
