Recipe of Quick Chicken Tortilla Soup

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken tortilla soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chicken Tortilla Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Chicken Tortilla Soup is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have chicken tortilla soup using 21 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chicken Tortilla Soup:

1. Prepare 1 medium pre-roasted chicken
2. Make ready 6 tbsp cooking oil
3. Prepare 8 corn tortillas, halved and cut into strips
4. Prepare 1 large yellow onion, chopped
5. Make ready 4 clove garlic, chopped
6. Make ready 4 chipotles in adobo sauce, chopped
7. Get 32 oz chicken broth (low sodium)
8. Get 12 oz crushed tomatoes
9. Make ready 12 oz corn, frozen or fresh
10. Prepare 1 bunch cilantro, chopped
11. Prepare 1 can black beans, washed and strained
12. Get 2 medium fresh ripe tomatoes, diced
13. Take 2 bay leaf
14. Get 1 tbsp paprika
15. Take 1 tsp chili powder
16. Prepare 2 tsp ground cumin
17. Take 1 tsp ground coriander
18. Make ready 2 tsp salt (or to taste)
19. Take 1 avocado, diced
20. Take 1 lime wedges
21. Get 6 oz queso panela, crumbled

Instructions to make Chicken Tortilla Soup:

1. Pull apart the pre-roasted chicken into bite sized pieces and set aside. I like to do this first because it gets a bit messy. Prep all the ingredients before you start cooking. Reserve a handful of chopped onion and hand full of chopped cilantro for garnishing the top of the soup.
2. In a large pot, heat the oil over medium high heat. I like to use coconut oil but you can use whatever you like. Add half the tortilla strips and cook, continuously stirring, until golden (about 1 minute). Remove the cooked strips with a slotted spoon and place on paper towel. Repeat with the remaining half of the tortilla strips.
3. Using the same pot, reduce the heat to medium. Add the chopped onion, chopped garlic cloves, chopped chipotles, and spices to the oil. Cook, stirring, for about 5 minutes, or until onions are tender.
4. Add the chicken broth, crushed tomatoes, bay leaf, and chicken. Add the salt. Simmer for 20 minutes. Add the cilantro, diced tomatoes, black beans, and corn. Return to a simmer for 10 more minutes. Taste the soup, you may want to add more salt. Remember you can always add to the recipe, but oversalted food is just gross. Before you serve, remove the bay leaves.
5. To serve, put tortilla strips in a bowl, and pour in the soup. Sprinkle crumbled queso panela, cilantro, diced avocado, and chopped onion on top, and serve with lime wedges.

So that is going to wrap it up for this special food chicken tortilla soup recipe. Thanks so 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!