Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken tortilla soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Check Out Easy Chicken Recipes on eBay. Fill Your Cart With Color today!
Chicken Tortilla Soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Chicken Tortilla Soup is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook chicken tortilla soup using 21 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 1 medium pre-roasted chicken
- Make ready 6 tbsp cooking oil
- Take 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
- Take 32 oz chicken broth (low sodium)
- Get 12 oz crushed tomatoes
- Make ready 12 oz corn, frozen or fresh
- Take 1 bunch cilantro, chopped
- Prepare 1 can black beans, washed and strained
- Make ready 2 medium fresh ripe tomatoes, diced
- Prepare 2 bay leaf
- Get 1 tbsp paprika
- Take 1 tsp chili powder
- Make ready 2 tsp ground cumin
- Get 1 tsp ground coriander
- Take 2 tsp salt (or to taste)
- Get 1 avocado, diced
- Make ready 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. In a medium stock pot, heat oil over medium heat.
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. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chilli powder, oregano, tomatoes, stock and water. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well.
So that’s going to wrap this up for this exceptional food chicken tortilla soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
