Without fail making ultimate Chicken Tortilla Soup easy, delicious, practical.
Good Evening every body, at this time you get present recipe Chicken Tortilla Soup with 21 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 5 stages of easy cooking Chicken Tortilla Soup.
Ingredients all Chicken Tortilla Soup
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Needed : pre-roasted chicken.
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Prepare : cooking oil.
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Needed : corn tortillas, halved and cut into strips.
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Needed : yellow onion, chopped.
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Needed : garlic, chopped.
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Prepare : chipotles in adobo sauce, chopped.
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Prepare : chicken broth (low sodium).
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Needed : crushed tomatoes.
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Needed : corn, frozen or fresh.
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Needed : cilantro, chopped.
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Needed : black beans, washed and strained.
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Needed : fresh ripe tomatoes, diced.
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Needed : bay leaf.
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Prepare : paprika.
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Prepare : chili powder.
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Prepare : ground cumin.
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Needed : ground coriander.
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Needed : salt (or to taste).
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Prepare : avocado, diced.
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Prepare : lime wedges.
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Prepare : queso panela, crumbled.
If all ingredients Chicken Tortilla Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Chicken Tortilla Soup
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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..
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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..
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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..
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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..
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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..
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