Simple Way to Prepare Favorite Chicken Tortilla Soup

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Sweetcorn is simmered with chicken and black beans in a tomato soup base. Serve over tortilla chips and top with grated Cheddar cheese. Add the stock, cumin, chilli powder and oregano to the pot.

Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, chicken tortilla soup. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Chicken Tortilla Soup is one of the most favored of current trending foods on earth. It's easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Chicken Tortilla Soup is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this 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 it.

The ingredients needed to make Chicken Tortilla Soup:

1. {Prepare 2 of Split, bone-in, skin on chicken breast.
2. {Get 1 of 49.5 oz can of chicken broth.
3. {Get 1 medium of white onion, diced.
4. {Make ready 1 of poblano pepper, diced.
5. {Make ready 2 clove of Garlic, minced.
6. {Make ready 6 of scallions (green tops and white bottoms separated).
7. {Make ready 1 of 28 oz can diced tomatoes (undrained).
8. {Make ready 1 of 14.5 oz can of refried beans.
9. {Get 1 of 14.5 oz can of low-sodium black beans (undrained).
10. {Prepare 1 cup of Vodka.
11. {Get 1 tbsp of Mexican oregano.
12. {Get 2 tsp of Cumin seeds.
13. {Make ready 1 tsp of Dried cilantro.
14. {Get 3 of Bay leaves.
15. {Make ready 1 bunch of fresh cilantro.
16. {Take 1 of Kosher Salt.
17. {Get 1 of Fresh-ground pepper.

Raise heat to high and bring to a boil. Add the beans, sweetcorn, chicken and salsa. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion!

Instructions to make Chicken Tortilla Soup:

1. 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..
2. 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..
3. 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..
4. 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..
5. 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!.

In a large saucepan heat the vegetable oil. Once the onions have softened add the garlic and jalepenos and cook for another minute. Chicken Tortilla Soup This is truly the best chicken tortilla soup! This classic Mexican soup with chicken and tomatoes is topped with crispy fried tortillas, avocado, Jack cheese, cilantro, and lime. Chicken Tortilla Soup is a hearty Mexican soup that really warms the soul.

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