Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a Authentic dish, chicken tortilla soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients.
Chicken Tortilla Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Chicken Tortilla Soup is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook chicken tortilla soup using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Tortilla Soup:
- Take 2 Split, bone-in, skin on chicken breast
- Prepare 1 49.5 oz can of chicken broth
- Make ready 1 medium white onion, diced
- Make ready 1 poblano pepper, diced
- Prepare 2 clove Garlic, minced
- Make ready 6 scallions (green tops and white bottoms separated)
- Prepare 1 28 oz can diced tomatoes (undrained)
- Prepare 1 14.5 oz can of refried beans
- Take 1 14.5 oz can of low-sodium black beans (undrained)
- Prepare 1 cup Vodka
- Make ready 1 tbsp Mexican oregano
- Prepare 2 tsp Cumin seeds
- Get 1 tsp Dried cilantro
- Get 3 Bay leaves
- Take 1 bunch fresh cilantro
- Get 1 Kosher Salt
- Prepare 1 Fresh-ground pepper
Lately I've been getting chicken tortilla soup almost weekly at a local restaurant. Chicken tortilla soup, with its spicy tomato broth, crunchy tortilla chips, and gooey cheese, has long been one of my favorite dishes to order at Mexican restaurants. I never even thought to make it at. This Chicken Tortilla Soup recipe is a knock-off from the famous soup recipe at Tommy Bahamas.
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!
Chicken Tortilla Soup. posted by Christy Denney This Chicken Tortilla Soup is the soup of my dreams. It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken. Chicken Tortilla Soup is one of my favorites because there's so much going on.particularly at the end when you add the gorgeous toppings.
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