Chicken Tortilla Soup
Chicken Tortilla Soup

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken tortilla soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Tortilla Soup is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Tortilla Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

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To begin with this recipe, we have to first prepare a few components. You can have chicken tortilla soup using 21 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Tortilla Soup:
  1. Make ready 1 medium pre-roasted chicken
  2. Take 6 tbsp cooking oil
  3. Prepare 8 corn tortillas, halved and cut into strips
  4. Get 1 large yellow onion, chopped
  5. Get 4 clove garlic, chopped
  6. Make ready 4 chipotles in adobo sauce, chopped
  7. Take 32 oz chicken broth (low sodium)
  8. Prepare 12 oz crushed tomatoes
  9. Prepare 12 oz corn, frozen or fresh
  10. Prepare 1 bunch cilantro, chopped
  11. Take 1 can black beans, washed and strained
  12. Make ready 2 medium fresh ripe tomatoes, diced
  13. Take 2 bay leaf
  14. Get 1 tbsp paprika
  15. Prepare 1 tsp chili powder
  16. Make ready 2 tsp ground cumin
  17. Prepare 1 tsp ground coriander
  18. Prepare 2 tsp salt (or to taste)
  19. Get 1 avocado, diced
  20. Take 1 lime wedges
  21. Prepare 6 oz queso panela, crumbled

Serve with tortilla chips if desired. Saute onion and garlic in oil until soft. Stir in chilli powder, oregano, tomatoes, stock and water. Set the rest of the spice mixture aside.

Instructions to make Chicken Tortilla Soup:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Stir in chilli powder, oregano, tomatoes, stock and water. Set the rest of the spice mixture aside. 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.

So that is going to wrap it up with this exceptional food chicken tortilla soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!