Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Chicken Tortilla Soup is something that I have loved my whole life. They’re fine and they look fantastic.
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!
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken tortilla soup using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken Tortilla Soup:
- Prepare 1 large yellow or white onion chopped
- Make ready 3 clove garlic minced
- Get 1 carrot diced
- Make ready 1 Poblano pepper diced
- Make ready 5 corn tortillas cut into 1 inch pieces
- Make ready 3/4 cup frozen corn
- Make ready 1 tbsp tomato paste
- Take 1 can diced tomatoes 14.5 oz. can
- Prepare 1/2 cup chopped fresh cilantro
- Prepare 1 tsp salt or to taste
- Take 1 tsp pepper
- Make ready 2 tbsp olive oil or veg oil
- Take 4 cups chicken stock
- Get chicken ingredients
- Make ready 6 chicken tenders
- Take 1 tsp ground cumin
- Prepare 1 tsp salt
- Get 1/2 tsp pepper
- Get 3-4 tablespoons olive oil or veg oil
Mix cumin, chili pepper, garlic powder, and salt. 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. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same.
Steps 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.
Taking a few cans out of the pantry makes very quick, easy, and delicious soup. Check out my vegetarian version which is just as yummy. A great way to use up the crushed up tortilla chips at the bottom of the bag. Then add the garlic and cook until fragrant. 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.
So that is going to wrap this up for this exceptional food chicken tortilla soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
