Ford Fry Chicken Tortilla Soup

Name: Ford Fry Chicken Tortilla Soup
Yield: 4 servings
Ingredients: Broth; 1 1/2 quarts chicken broth; 1 small yellow onion, quartered; 1 coarsely chopped carrot; 1 coarsely chopped celery stalk; 1 poblano pepper, seeded, coarsely chopped; 1/4 cup chopped cilantro; 1/2 tsp oregano; 1 1/2 tsp salt; Soup; 1 (15 oz) can hominy, drained, rinsed; 1 small yellow onion, sliced; 2 small carrots, sliced; 1 small zucchini, sliced; Chicken; 1 pound chicken tenderloins seasoned with:; 1/4 tsp cayenne pepper; 1/2 tsp Chili powder; 1/2 tsp Garlic powder; 1/2 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Brown Sugar; 1/4 cup soy sauce; Garnish; 1 cup shredded Chihuahua or mild, soft white cheddar cheese; 1 avocado, peeled, diced; 1/2 cup grape tomatoes, quartered; 1/2 cup tortilla strips

Posted on December 22, 2021

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As for the number of servings that can be served to make Ford Fry Chicken Tortilla Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ford Fry Chicken Tortilla Soup estimated approx. 2 hours.

Well, this time, let's try it, and vary the Ford Fry Chicken Tortilla Soup yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Ford Fry Chicken Tortilla Soup using 28 ingredient type and 9 manufacturing steps. Here's how to make the dish.

Digitized from Fry’s Tex Mex book for ease of use. Not a weeknight recipe at all but it’s richly flavorful and fun for all. Can’t eat this one fast enough.

Ingredients and spices that need to be prepared to make Ford Fry Chicken Tortilla Soup:

Broth
1 1/2 quarts chicken broth
1 small yellow onion, quartered
1 coarsely chopped carrot
1 coarsely chopped celery stalk
1 poblano pepper, seeded, coarsely chopped
1/4 cup chopped cilantro
1/2 tsp oregano
1 1/2 tsp salt
Soup
1 (15 oz) can hominy, drained, rinsed
1 small yellow onion, sliced
2 small carrots, sliced
1 small zucchini, sliced
Chicken
1 pound chicken tenderloins seasoned with:
1/4 tsp cayenne pepper
1/2 tsp Chili powder
1/2 tsp Garlic powder
1/2 tsp Cumin
1/2 tsp Paprika
1/2 tsp Brown Sugar
1/4 cup soy sauce
Garnish
1 cup shredded Chihuahua or mild, soft white cheddar cheese
1 avocado, peeled, diced
1/2 cup grape tomatoes, quartered
1/2 cup tortilla strips

Steps to make a Ford Fry Chicken Tortilla Soup

In a large pot, combine broth, onion, carrot, celery, poblano, cilantro, oregano, and salt, and bring to simmer over medium heat while stirring occasionally

Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Meanwhile, start chicken.

While broth simmers, season chicken all over and cook in cast iron pan over medium high heat, 5 minutes per side or until it has a nice brown/ black fajita type crust but stays tender (155 F at the center!)

Add your splash of soy sauce and a bit more brown sugar. Toss chicken 1 minute or until gooey caramelized. Should look kind of like this.

Let chicken cool 5 minutes in a bowl, then either chop into bite sized chunks or shred.

Strain broth when done, discarding solids. Add salt to taste.

Return broth to pot over low heat. Add hominy, onion, carrots, zucchini and boil for 10 minutes, stirring occasionally.

Add chicken and bring back to boil.

Divide soup into bowls. Garnish with cheese, avocado, tomato, and tortilla strips.

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