Hi, I am Jane. Today, I’m gonna show you how to prepare chicken tortilla soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken Tortilla Soup is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken tortilla soup using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Tortilla Soup:
- Take 2 Split, bone-in, skin on chicken breast
- Prepare 1 49.5 oz can of chicken broth
- Take 1 medium white onion, diced
- Make ready 1 poblano pepper, diced
- Make ready 2 clove Garlic, minced
- Prepare 6 scallions (green tops and white bottoms separated)
- Prepare 1 28 oz can diced tomatoes (undrained)
- Get 1 14.5 oz can of refried beans
- Take 1 14.5 oz can of low-sodium black beans (undrained)
- Take 1 cup
- Make ready 1 tbsp Mexican oregano
- Make ready 2 tsp Cumin seeds
- Prepare 1 tsp Dried cilantro
- Take 3 Bay leaves
- Make ready 1 bunch fresh cilantro
- Prepare 1 Kosher Salt
- Make ready 1 Fresh-ground pepper
Steps 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 . 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!
So that’s going to wrap it up for this distinctive dish chicken tortilla soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
