Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken tortilla soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Learn To Make Ancho Tortilla Soup W/ This Easy Recipe From McCormick®. Browse Our Official Site For Tasty Tortilla Soup Recipes! In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft.
Chicken Tortilla Soup is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chicken Tortilla Soup is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have chicken tortilla soup using 19 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 1 large yellow or white onion chopped
- Get 3 clove garlic minced
- Take 1 carrot diced
- Make ready 1 Poblano pepper diced
- Make ready 5 corn tortillas cut into 1 inch pieces
- Get 3/4 cup frozen corn
- Take 1 tbsp tomato paste
- Make ready 1 can diced tomatoes 14.5 oz. can
- Make ready 1/2 cup chopped fresh cilantro
- Make ready 1 tsp salt or to taste
- Make ready 1 tsp pepper
- Make ready 2 tbsp olive oil or veg oil
- Get 4 cups chicken stock
- Take chicken ingredients
- Get 6 chicken tenders
- Take 1 tsp ground cumin
- Take 1 tsp salt
- Take 1/2 tsp pepper
- Prepare 3-4 tablespoons olive oil or veg oil
Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and 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.
Instructions 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.
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. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Best Chicken Tortilla Soup Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. —Kathy Averbeck, Dousman, Wisconsin The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example.
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