Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken tortilla soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Chicken Tortilla Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
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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 it.
The ingredients needed to make Chicken Tortilla Soup:
- Prepare 1 medium pre-roasted chicken
- Make ready 6 tbsp cooking oil
- Get 8 corn tortillas, halved and cut into strips
- Prepare 1 large yellow onion, chopped
- Make ready 4 clove garlic, chopped
- Get 4 chipotles in adobo sauce, chopped
- Make ready 32 oz chicken broth (low sodium)
- Make ready 12 oz crushed tomatoes
- Make ready 12 oz corn, frozen or fresh
- Make ready 1 bunch cilantro, chopped
- Prepare 1 can black beans, washed and strained
- Prepare 2 medium fresh ripe tomatoes, diced
- Make ready 2 bay leaf
- Get 1 tbsp paprika
- Take 1 tsp chili powder
- Make ready 2 tsp ground cumin
- Prepare 1 tsp ground coriander
- Make ready 2 tsp salt (or to taste)
- Prepare 1 avocado, diced
- Prepare 1 lime wedges
- Prepare 6 oz queso panela, crumbled
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. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin.
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.
Serve with tortilla chips if desired. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
So that’s going to wrap it up with this special food chicken tortilla soup recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
