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Hi, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken tortilla soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Chicken Tortilla Soup is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken Tortilla Soup is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have chicken tortilla soup using 17 ingredients and 5 steps. Here is how you can achieve that.
What needs to be prepared of Chicken Tortilla Soup:
- Get 2 Split, bone-in, skin on chicken breast
- Make ready 1 49.5 oz can of chicken broth
- Get 1 medium white onion, diced
- Prepare 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)
- Make ready 1 14.5 oz can of refried beans
- Take 1 14.5 oz can of low-sodium black beans (undrained)
- Get 1 cup Vodka
- Take 1 tbsp Mexican oregano
- Prepare 2 tsp Cumin seeds
- Take 1 tsp Dried cilantro
- Get 3 Bay leaves
- Take 1 bunch fresh cilantro
- Make ready 1 Kosher Salt
- Prepare 1 Fresh-ground pepper
Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. 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. In a large pot over medium heat, heat oil.
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!
Mix cumin, chili pepper, garlic powder, and salt. Ladle the homemade chicken tortilla soup into bowls and top with homemade tortilla strips (I've given the recipe in the recipe card below), cubed avocado, shredded cheese, and/or sour cream. How to Store Chicken Tortilla Soup. It's made with crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime. Photography Credit: Elise Bauer Tortilla soup encompasses all the things I love best in Mexican cooking.
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