Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Chicken Tortilla Soup is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Chicken Tortilla Soup is something which I have loved my entire life. They’re nice and they look fantastic.
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To begin with this particular recipe, we must first prepare a few components. You can have chicken tortilla soup using 21 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 1 medium pre-roasted chicken
- Make ready 6 tbsp cooking oil
- Get 8 corn tortillas, halved and cut into strips
- Take 1 large yellow onion, chopped
- Get 4 clove garlic, chopped
- Make ready 4 chipotles in adobo sauce, chopped
- Get 32 oz chicken broth (low sodium)
- Get 12 oz crushed tomatoes
- Take 12 oz corn, frozen or fresh
- Take 1 bunch cilantro, chopped
- Prepare 1 can black beans, washed and strained
- Take 2 medium fresh ripe tomatoes, diced
- Prepare 2 bay leaf
- Get 1 tbsp paprika
- Prepare 1 tsp chili powder
- Get 2 tsp ground cumin
- Prepare 1 tsp ground coriander
- Take 2 tsp salt (or to taste)
- Prepare 1 avocado, diced
- Make ready 1 lime wedges
- Take 6 oz queso panela, crumbled
Add the stock, cumin, chilli powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, sweetcorn, chicken and salsa. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well.
Instructions 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.
Add the beans, sweetcorn, chicken and salsa. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! 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 for this special food chicken tortilla soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
