Ray's' Chicken Tortilla Soup. See recipes for Chicken Tortilla Soup too. Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Ray's' Chicken Tortilla Soup

You can have Ray's' Chicken Tortilla Soup using 24 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Ray's' Chicken Tortilla Soup
  1. You need 2 lb of boneless skineless marinated chicken.
  2. You need 1 of diced white onion.
  3. Prepare 4 of chopped chiotes.
  4. Prepare 1 of diced red & yellow bellpeppers.
  5. Prepare 4 of diced zuchini.
  6. It’s 4 of diced roma tomatoes.
  7. It’s 2 can of washed & rinsed black beans.
  8. You need 2 can of drained corn.
  9. Prepare 1 of diced & seeded jalapeno.
  10. You need 1 tbsp of garlic.
  11. It’s 1 box of low sodium chicken broth.
  12. It’s 4 cup of water.
  13. Prepare 1/2 tsp of achote paste.
  14. It’s 1 tbsp of salt.
  15. You need 1 tbsp of McCormick montreal chicken seasoning.
  16. Prepare 1/2 tsp of cumin.
  17. You need 1 tsp of white pepper.
  18. Prepare 1 tsp of garlic salt.
  19. Prepare 2 tbsp of olive oil.
  20. You need of garnish.
  21. You need 1 of queso fresco.
  22. It’s 1 of tortilla chips.
  23. It’s 1 of avocados.
  24. It’s 1 of limes.

Serve with the remaining lime wedges. Pour in the stock with the tomatoes and chiles and bring to a boil. Remove the chicken, slice or chop the breasts, and then return to the soup. Remove the bay leaves before serving.

Ray's' Chicken Tortilla Soup step by step

  1. start by prepping all your veggies. and dicing your chicken.

  2. add 1 tbspn oil and cook chicken till done.this chicken you can find in your local supermarket in the butcher area already pre seasoned like a fajita seasoning. set aside.

  3. mix achote paste with 1 tspn water add to pot . this makes the base of your sauce.

  4. add olive oil all veggies, garlic and stir fry about 5 minutes. add in stock, water & all seasonings. cook med-high heat till veggies are tender about 20 minutes. keep checking so seasonings. Add in chicken cook another ten minutes. top with chips cheese as you like..

To serve, dice the avocados and cut the limes into wedges. Ladle the soup into bowls, making sure to get plenty of chunks (chicken, veggies, beans, tortilla strips) in each bowl. 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. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin.