Chicken Tortilla Soup. Browse Our Official Site For Tasty Tortilla Soup Recipes! In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft.
You can cook Chicken Tortilla Soup using 21 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chicken Tortilla Soup
- It’s of pre-roasted chicken.
- It’s of cooking oil.
- You need of corn tortillas, halved and cut into strips.
- Prepare of yellow onion, chopped.
- It’s of garlic, chopped.
- You need of chipotles in adobo sauce, chopped.
- It’s of chicken broth (low sodium).
- You need of crushed tomatoes.
- Prepare of corn, frozen or fresh.
- Prepare of cilantro, chopped.
- It’s of black beans, washed and strained.
- You need of fresh ripe tomatoes, diced.
- Prepare of bay leaf.
- Prepare of paprika.
- Prepare of chili powder.
- It’s of ground cumin.
- Prepare of ground coriander.
- It’s of salt (or to taste).
- Prepare of avocado, diced.
- It’s of lime wedges.
- It’s of queso panela, crumbled.
Cook's Note Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Chicken Tortilla Soup instructions
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..
Best Chicken Tortilla Soup Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Then add on the toppings: a nice dollop of sour cream, onions, avocado, cheese (Monterey Jack is good), and—don't leave this out—cilantro! The cilantro adds some scrumptious freshness. 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 home because, frankly, I thought it was fussy.
