Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a Best dish, chicken tortilla soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Chicken Tortilla Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Chicken Tortilla Soup is something which I have loved my whole life. They are nice and they look wonderful.
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.
To get started with this recipe, we have to prepare a few components. 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:
- Prepare 1 medium pre-roasted chicken
- Get 6 tbsp cooking oil
- Prepare 8 corn tortillas, halved and cut into strips
- Make ready 1 large yellow onion, chopped
- Make ready 4 clove garlic, chopped
- Take 4 chipotles in adobo sauce, chopped
- Get 32 oz chicken broth (low sodium)
- Prepare 12 oz crushed tomatoes
- Make ready 12 oz corn, frozen or fresh
- Prepare 1 bunch cilantro, chopped
- Prepare 1 can black beans, washed and strained
- Make ready 2 medium fresh ripe tomatoes, diced
- Get 2 bay leaf
- Prepare 1 tbsp paprika
- Make ready 1 tsp chili powder
- Prepare 2 tsp ground cumin
- Make ready 1 tsp ground coriander
- Prepare 2 tsp salt (or to taste)
- Take 1 avocado, diced
- Take 1 lime wedges
- Prepare 6 oz queso panela, crumbled
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.
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.
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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