Hi, I’m Joana. Today, we’re going to make chicken tortilla soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chicken Tortilla Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have chicken tortilla soup using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- Take 2 Split, bone-in, skin on chicken breast
- Get 1 49.5 oz can of chicken broth
- Prepare 1 medium white onion, diced
- Prepare 1 poblano pepper, diced
- Take 2 clove Garlic, minced
- Get 6 scallions (green tops and white bottoms separated)
- Make ready 1 28 oz can diced tomatoes (undrained)
- Prepare 1 14.5 oz can of refried beans
- Make ready 1 14.5 oz can of low-sodium black beans (undrained)
- Make ready 1 cup
- Take 1 tbsp Mexican oregano
- Prepare 2 tsp Cumin seeds
- Make ready 1 tsp Dried cilantro
- Make ready 3 Bay leaves
- Get 1 bunch fresh cilantro
- Prepare 1 Kosher Salt
- Get 1 Fresh-ground pepper
Steps 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 . 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!
So that is going to wrap this up with this exceptional dish chicken tortilla soup recipe. Thanks so much for your time. I’m confident that you will 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, colleague and friends. Thanks again for reading. Happy cooking.
