Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Chicken Tortilla Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Chicken Tortilla Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken tortilla soup using 21 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 1 medium pre-roasted chicken
- Prepare 6 tbsp cooking oil
- Make ready 8 corn tortillas, halved and cut into strips
- Prepare 1 large yellow onion, chopped
- Prepare 4 clove garlic, chopped
- Get 4 chipotles in adobo sauce, chopped
- Make ready 32 oz chicken broth (low sodium)
- Prepare 12 oz crushed tomatoes
- Prepare 12 oz corn, frozen or fresh
- Prepare 1 bunch cilantro, chopped
- Make ready 1 can black beans, washed and strained
- Take 2 medium fresh ripe tomatoes, diced
- Prepare 2 bay leaf
- Take 1 tbsp paprika
- Prepare 1 tsp chili powder
- Make ready 2 tsp ground cumin
- Make ready 1 tsp ground coriander
- Take 2 tsp salt (or to taste)
- Get 1 avocado, diced
- Take 1 lime wedges
- Get 6 oz queso panela, crumbled
This Mexican style soup is quick and easy to make. Sweetcorn is simmered with chicken and black beans in a tomato soup base. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft.
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 crumbled queso panela, cilantro, diced avocado, and chopped onion on top, and serve with lime wedges.
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chilli powder, oregano, tomatoes, stock and water. Ingredients for Chicken Tortilla Soup This authentic Chicken Tortilla Soup is made with simple ingredients. Chicken breasts, celery, onion, jalapeño, corn, a can of diced tomatoes, a can of black beans, chicken broth, olive oil, garlic, chili powder, cumin, salt and pepper.
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