Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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Chicken Tortilla Soup is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Chicken Tortilla Soup is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken tortilla soup using 21 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Tortilla Soup:
- Take 1 medium pre-roasted chicken
- Make ready 6 tbsp cooking oil
- Make ready 8 corn tortillas, halved and cut into strips
- Get 1 large yellow onion, chopped
- Prepare 4 clove garlic, chopped
- Take 4 chipotles in adobo sauce, chopped
- Make ready 32 oz chicken broth (low sodium)
- Prepare 12 oz crushed tomatoes
- Take 12 oz corn, frozen or fresh
- Take 1 bunch cilantro, chopped
- Take 1 can black beans, washed and strained
- Get 2 medium fresh ripe tomatoes, diced
- Get 2 bay leaf
- Take 1 tbsp paprika
- Take 1 tsp chili powder
- Make ready 2 tsp ground cumin
- Get 1 tsp ground coriander
- Prepare 2 tsp salt (or to taste)
- Make ready 1 avocado, diced
- Get 1 lime wedges
- Take 6 oz queso panela, crumbled
Bake until the chicken is cooked all the. In a large saucepan heat the vegetable oil. Once the onions have softened add the garlic and jalepenos and cook for another minute. This Mexican style soup is quick and easy to make.
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.
Once the onions have softened add the garlic and jalepenos and cook for another minute. This Mexican style soup is quick and easy to make. Sweetcorn is simmered with chicken and black beans in a tomato soup base. Serve over tortilla chips and top with grated Cheddar cheese. Bring a bit of the Southwest to your table with this spirit-warming soup.
So that’s going to wrap this up with this special food chicken tortilla soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!
