Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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Chicken Tortilla Soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Chicken Tortilla Soup is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken tortilla soup using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 1 large yellow or white onion chopped
- Take 3 clove garlic minced
- Prepare 1 carrot diced
- Prepare 1 Poblano pepper diced
- Get 5 corn tortillas cut into 1 inch pieces
- Prepare 3⁄4 cup frozen corn
- Prepare 1 tbsp tomato paste
- Take 1 can diced tomatoes 14.5 oz. can
- Take 1⁄2 cup chopped fresh cilantro
- Make ready 1 tsp salt or to taste
- Prepare 1 tsp pepper
- Get 2 tbsp olive oil or veg oil
- Take 4 cups chicken stock
- Prepare chicken ingredients
- Get 6 chicken tenders
- Get 1 tsp ground cumin
- Get 1 tsp salt
- Get 1⁄2 tsp pepper
- Make ready 3-4 tablespoons olive oil or veg oil
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. Garnish with avocado, Monterey Jack cheese, or green onion!
Instructions to make Chicken Tortilla Soup:
- For the chicken tenders, add all ingredients under chicken ingredients to a zip lock bag and marinade for 20 min minimum.
- Saute chicken in sautee pan on medium high heat. No need to add oil, there is plenty in the marinade. About 4 min the first side and about 3 min the second until golden brown. Let rest for a couple minutes before slicing and dicing to serve over soup as the topping.
- For the soup….Sautee in oil the carrots, poblano pepper and onion on medium high heat about 7 to 10 minutes til translucent.
- When translucent add garlic, stir and cook for 30 seconds.
- Add tomatoe paste and stir until incorporated into veggies. Add salt, pepper and cumin. Stir.
- Add cilantro, chicken stock, diced tomatoes, corn and tortillas. Stir and turn to low medium heat. Cook for 20 min.
- Turn off stove, using a hand blender, blend until desired consistency. I do it half way so there is texture. If you choose a creamier and smoother texture then keep going. You can also use a stand blender mixing in batches.
- You can choose to top with ingriendents such as sour cream, avocado, chopped cilantro, lime or shredded cheese and of course your chicken! For extra texture garnish with crushed tortilla chips.
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. Chicken Tortilla Soup This is truly the best chicken tortilla soup!
So that’s going to wrap this up with this special food chicken tortilla soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
