Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken tortilla soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Chicken Tortilla Soup is something which I’ve loved my entire life.
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 particular recipe, we must first prepare a few components. You can cook chicken tortilla soup using 21 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken Tortilla Soup:
- Take 1 medium pre-roasted chicken
- Prepare 6 tbsp cooking oil
- Make ready 8 corn tortillas, halved and cut into strips
- Make ready 1 large yellow onion, chopped
- Prepare 4 clove garlic, chopped
- Make ready 4 chipotles in adobo sauce, chopped
- Prepare 32 oz chicken broth (low sodium)
- Make ready 12 oz crushed tomatoes
- Prepare 12 oz corn, frozen or fresh
- Take 1 bunch cilantro, chopped
- Prepare 1 can black beans, washed and strained
- Take 2 medium fresh ripe tomatoes, diced
- Take 2 bay leaf
- Prepare 1 tbsp paprika
- Get 1 tsp chili powder
- Take 2 tsp ground cumin
- Take 1 tsp ground coriander
- Take 2 tsp salt (or to taste)
- Prepare 1 avocado, diced
- Get 1 lime wedges
- Take 6 oz queso panela, crumbled
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:
- 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.
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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