Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken tortilla soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Chicken Tortilla Soup is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Chicken Tortilla Soup is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken tortilla soup using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 2 Split, bone-in, skin on chicken breast
- Prepare 1 49.5 oz can of chicken broth
- Take 1 medium white onion, diced
- Make ready 1 poblano pepper, diced
- Get 2 clove Garlic, minced
- Take 6 scallions (green tops and white bottoms separated)
- Get 1 28 oz can diced tomatoes (undrained)
- Get 1 14.5 oz can of refried beans
- Get 1 14.5 oz can of low-sodium black beans (undrained)
- Make ready 1 cup Vodka
- Get 1 tbsp Mexican oregano
- Get 2 tsp Cumin seeds
- Take 1 tsp Dried cilantro
- Make ready 3 Bay leaves
- Make ready 1 bunch fresh cilantro
- Get 1 Kosher Salt
- Get 1 Fresh-ground pepper
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.
Instructions to make Chicken Tortilla Soup:
- Heat a Dutch oven or another large, heavy pot on the stove on medium-high heat. Season chicken breasts liberally with Kosher salt. Place chicken breasts skin side down in Dutch oven. Brown and render as much fat out of the skin as possible. When skin is golden brown, remove chicken to a second pot.
- Reduce heat on Dutch oven to medium. Add cumin seeds to Dutch oven chicken fat and toast for one minute. Sauté diced white onion and diced white part of onion from the scallions in the chicken fat for 3-5 minutes. Add diced poblano and minced garlic and Sauté for another 3-5 minutes. Add Mexican oregano and dried cilantro.
- In the second pot, pour the broth over the chicken breasts. Cover with a lid and bring to a simmer. Cook chicken all the way through. Remove chicken from broth and allow to cool until it is able to be pulled from the bones and shredded. Discard bones. Reserve chicken and broth.
- Add canned tomatoes (undrained) to vegetable mixture. Immediately stir in vodka. Bring to a simmer. Stir in refried beans and black beans (undrained). Add bay leaves.
- Add reserved chicken broth to vegetable mixture. Bring to a boil and reduce to a simmer. Add the corn. Simmer for 20-30 minutes. At this point, soup is ready to serve BUT it can simmer for a few more hours for a thicker broth. Five minutes before service, stir in diced fresh cilantro (as little or as much as you prefer). Garnish with sour cream, green onion tops from scallions, tortilla chips, guacamole or any other traditional Tex-Mex garnish. Enjoy!
Serve over tortilla chips and top with grated Cheddar cheese. Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired. Saute onion and garlic in oil until soft.
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