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Hello, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Chicken Tortilla Soup is something that I have 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! This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients.
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 cook that.
Ingredients of Chicken Tortilla Soup:
- Get 2 Split, bone-in, skin on chicken breast
- Take 1 49.5 oz can of chicken broth
- Get 1 medium white onion, diced
- Take 1 poblano pepper, diced
- Get 2 clove Garlic, minced
- Prepare 6 scallions (green tops and white bottoms separated)
- Make ready 1 28 oz can diced tomatoes (undrained)
- Get 1 14.5 oz can of refried beans
- Take 1 14.5 oz can of low-sodium black beans (undrained)
- Make ready 1 cup Vodka
- Prepare 1 tbsp Mexican oregano
- Prepare 2 tsp Cumin seeds
- Prepare 1 tsp Dried cilantro
- Take 3 Bay leaves
- Make ready 1 bunch fresh cilantro
- Get 1 Kosher Salt
- Take 1 Fresh-ground pepper
This Chicken Tortilla Soup is the soup of my dreams. It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken. Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made.
How 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!
Drop your dinner plans and make it tonight! Didn't taste like tortillas so I made tortillas and ate it on the side with the soup it was so yummy!! 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. But this chicken tortilla soup recipe that we're sharing today is light, healthy, and packed with tasty veggies and beans.
Do not fail to remember to practice the recipes above, to eat with family in your home. Try to compare it with the dish you have. Is it much better or much less. Please mix it to make it taste much better.
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