Simple Way to Make Super Quick Homemade Chicken Tortilla Soup

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going 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 current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Chicken Tortilla Soup is something that I’ve loved my entire life.

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

The ingredients needed to make Chicken Tortilla Soup:

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

Steps 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’s going to wrap this up for this special food chicken tortilla soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!