Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken tortilla soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Chicken Tortilla Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Chicken Tortilla Soup is something which I’ve loved my whole life. They are fine and they look fantastic.
This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
To begin with this recipe, we have to prepare a few components. You can cook chicken tortilla soup using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Tortilla Soup:
- Get 2 Split, bone-in, skin on chicken breast
- Take 1 49.5 oz can of chicken broth
- Prepare 1 medium white onion, diced
- Get 1 poblano pepper, diced
- Make ready 2 clove Garlic, minced
- Take 6 scallions (green tops and white bottoms separated)
- Prepare 1 28 oz can diced tomatoes (undrained)
- Prepare 1 14.5 oz can of refried beans
- Prepare 1 14.5 oz can of low-sodium black beans (undrained)
- Get 1 cup Vodka
- Make ready 1 tbsp Mexican oregano
- Make ready 2 tsp Cumin seeds
- Make ready 1 tsp Dried cilantro
- Take 3 Bay leaves
- Make ready 1 bunch fresh cilantro
- Take 1 Kosher Salt
- Prepare 1 Fresh-ground pepper
Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made. Drop your dinner plans and make it tonight! By Jennifer Segal, inspired by Tommy Bahama Tropical Café. A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal.
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 vodka. 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!
Chicken tortilla soup, with its spicy tomato broth, crunchy tortilla chips, and gooey cheese, has long been one of my favorite dishes to order at Mexican restaurants. I never even thought to make it at. This Chicken Tortilla Soup recipe is a knock-off from the famous soup recipe at Tommy Bahamas. Chicken Tortilla Soup. posted by Christy Denney Chicken tortilla soup is a great way to use up leftover ingredients, but you can also make it completely from scratch.
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