Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken tortilla soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well.
Chicken Tortilla Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Chicken Tortilla Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken tortilla soup using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 2 Split, bone-in, skin on chicken breast
- Prepare 1 49.5 oz can of chicken broth
- Prepare 1 medium white onion, diced
- Make ready 1 poblano pepper, diced
- Prepare 2 clove Garlic, minced
- Prepare 6 scallions (green tops and white bottoms separated)
- Get 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)
- Prepare 1 cup Vodka
- Get 1 tbsp Mexican oregano
- Take 2 tsp Cumin seeds
- Make ready 1 tsp Dried cilantro
- Get 3 Bay leaves
- Take 1 bunch fresh cilantro
- Make ready 1 Kosher Salt
- Get 1 Fresh-ground pepper
If your soup is looking a little thin, thicken it with cornstarch. You'll want to make a slurry by combining a tablespoon of cornstarch with an equal amount of water in a small bowl. Whisk the mixture until a smooth paste forms. Add onions, red pepper, green pepper, and minced garlic.
Instructions 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!
Whisk the mixture until a smooth paste forms. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Chicken Tortilla Soup This is truly the best chicken tortilla soup!
So that’s going to wrap it up for this exceptional food chicken tortilla soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
