Hi, I’m Marie. Today, we’re going to prepare chicken tortilla soup recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Chicken Tortilla Soup is something which I have loved my entire life.
To begin 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:
- Make ready pre-roasted chicken
- Prepare cooking oil
- Prepare corn tortillas, halved and cut into strips
- Make ready yellow onion, chopped
- Take garlic, chopped
- Prepare chipotles in adobo sauce, chopped
- Prepare chicken broth (low sodium)
- Take crushed tomatoes
- Make ready corn, frozen or fresh
- Prepare cilantro, chopped
- Prepare black beans, washed and strained
- Make ready fresh ripe tomatoes, diced
- Prepare bay leaf
- Make ready paprika
- Prepare chili powder
- Take ground cumin
- Take ground coriander
- Take salt (or to taste)
- Prepare avocado, diced
- Make ready lime wedges
- Take queso panela, cbled
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 cbled queso panela, cilantro, diced avocado, and chopped onion on top, and serve with lime wedges.
So that is going to wrap it up with this distinctive dish chicken tortilla soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
