Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken tortilla soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Chicken Tortilla Soup is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken Tortilla Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we have to 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:
- Get 2 Split, bone-in, skin on chicken breast
- Get 1 49.5 oz can of chicken broth
- Prepare 1 medium white onion, diced
- Prepare 1 poblano pepper, diced
- Take 2 clove Garlic, minced
- Prepare 6 scallions (green tops and white bottoms separated)
- Get 1 28 oz can diced tomatoes (undrained)
- Take 1 14.5 oz can of refried beans
- Get 1 14.5 oz can of low-sodium black beans (undrained)
- Get 1 cup Vodka
- Make ready 1 tbsp Mexican oregano
- Get 2 tsp Cumin seeds
- Make ready 1 tsp Dried cilantro
- Get 3 Bay leaves
- Take 1 bunch fresh cilantro
- Take 1 Kosher Salt
- Prepare 1 Fresh-ground pepper
This Mexican style soup is quick and easy to make. Sweetcorn is simmered with chicken and black beans in a tomato soup base. Serve over tortilla chips and top with grated Cheddar cheese. Bring a bit of the Southwest to your table with this spirit-warming soup.
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 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!
Serve over tortilla chips and top with grated Cheddar cheese. Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired. Saute onion and garlic in oil until soft.
So that is going to wrap it up with this exceptional food chicken tortilla soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
