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Hello, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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.
Chicken Tortilla Soup is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Chicken Tortilla Soup is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have chicken tortilla soup using 19 ingredients and 8 steps. Here is how you can achieve it.
Materials for making of Chicken Tortilla Soup:
- Get 1 large yellow or white onion chopped
- Make ready 3 clove garlic minced
- Take 1 carrot diced
- Take 1 Poblano pepper diced
- Get 5 corn tortillas cut into 1 inch pieces
- Prepare 3/4 cup frozen corn
- Prepare 1 tbsp tomato paste
- Prepare 1 can diced tomatoes 14.5 oz. can
- Make ready 1/2 cup chopped fresh cilantro
- Get 1 tsp salt or to taste
- Prepare 1 tsp pepper
- Get 2 tbsp olive oil or veg oil
- Prepare 4 cups chicken stock
- Prepare chicken ingredients
- Take 6 chicken tenders
- Make ready 1 tsp ground cumin
- Get 1 tsp salt
- Get 1/2 tsp pepper
- Take 3-4 tablespoons olive oil or veg oil
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.
To Make Chicken Tortilla Soup:
- For the chicken tenders, add all ingredients under chicken ingredients to a zip lock bag and marinade for 20 min minimum.
- Saute chicken in sautee pan on medium high heat. No need to add oil, there is plenty in the marinade. About 4 min the first side and about 3 min the second until golden brown. Let rest for a couple minutes before slicing and dicing to serve over soup as the topping.
- For the soup….Sautee in oil the carrots, poblano pepper and onion on medium high heat about 7 to 10 minutes til translucent.
- When translucent add garlic, stir and cook for 30 seconds.
- Add tomatoe paste and stir until incorporated into veggies. Add salt, pepper and cumin. Stir.
- Add cilantro, chicken stock, diced tomatoes, corn and tortillas. Stir and turn to low medium heat. Cook for 20 min.
- Turn off stove, using a hand blender, blend until desired consistency. I do it half way so there is texture. If you choose a creamier and smoother texture then keep going. You can also use a stand blender mixing in batches.
- You can choose to top with ingriendents such as sour cream, avocado, chopped cilantro, lime or shredded cheese and of course your chicken! For extra texture garnish with crushed tortilla chips.
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 neglect to exercise the dishes over, to eat with household in the house. Attempt to contrast it with the dish you have. Is it better or much less. Please mix it to make it taste better.
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