Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Yield: 4 servings
Ingredients: 1 medium pre-roasted chicken; 6 tbsp cooking oil; 8 corn tortillas, halved and cut into strips; 1 large yellow onion, chopped; 4 clove garlic, chopped; 4 chipotles in adobo sauce, chopped; 32 oz chicken broth (low sodium); 12 oz crushed tomatoes; 12 oz corn, frozen or fresh; 1 bunch cilantro, chopped; 1 can black beans, washed and strained; 2 medium fresh ripe tomatoes, diced; 2 bay leaf; 1 tbsp paprika; 1 tsp chili powder; 2 tsp ground cumin; 1 tsp ground coriander; 2 tsp salt (or to taste); 1 avocado, diced; 1 lime wedges; 6 oz queso panela, crumbled

Posted on April 25, 2022

Are you looking for recipe inspiration? Chicken Tortilla Soup special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Chicken Tortilla Soup What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Chicken Tortilla Soup, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Chicken Tortilla Soup delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make 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 Chicken Tortilla Soup estimated approx. 45 mins.

Well, this time, let's try it, and vary the 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 Chicken Tortilla Soup using 21 ingredient type and 5 manufacturing steps. Here's how to make the dish.

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

1 medium pre-roasted chicken
6 tbsp cooking oil
8 corn tortillas, halved and cut into strips
1 large yellow onion, chopped
4 clove garlic, chopped
4 chipotles in adobo sauce, chopped
32 oz chicken broth (low sodium)
12 oz crushed tomatoes
12 oz corn, frozen or fresh
1 bunch cilantro, chopped
1 can black beans, washed and strained
2 medium fresh ripe tomatoes, diced
2 bay leaf
1 tbsp paprika
1 tsp chili powder
2 tsp ground cumin
1 tsp ground coriander
2 tsp salt (or to taste)
1 avocado, diced
1 lime wedges
6 oz queso panela, crumbled

Steps to make a 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.

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