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This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
Chicken Tortilla Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it's quick, it tastes delicious. Chicken Tortilla Soup is something which I have loved my entire life. They're nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook chicken tortilla soup using 17 ingredients and 5 steps. Here is how you cook it.
Ingredients needed to serve Chicken Tortilla Soup:
- 2 Split, bone-in, skin on chicken breast
- 1 49.5 oz can of chicken broth
- 1 medium white onion, diced
- 1 poblano pepper, diced
- 2 clove Garlic, minced
- 6 scallions (green tops and white bottoms separated)
- 1 28 oz can diced tomatoes (undrained)
- 1 14.5 oz can of refried beans
- 1 14.5 oz can of low-sodium black beans (undrained)
- 1 cup Vodka
- 1 tbsp Mexican oregano
- 2 tsp Cumin seeds
- 1 tsp Dried cilantro
- 3 Bay leaves
- 1 bunch fresh cilantro
- 1 Kosher Salt
- 1 Fresh-ground pepper
Chicken tortilla soup, with its spicy tomato broth, crunchy tortilla chips, and gooey cheese, has long been one of my favorite dishes to order at Mexican restaurants. I never even thought to make it at. This Chicken Tortilla Soup recipe is a knock-off from the famous soup recipe at Tommy Bahamas. Chicken Tortilla Soup. posted by Christy Denney
Instructions 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!
Instant Pot Chicken Tortilla Soup - a fast and flavorful recipe that can be made using dry or canned beans, and using fresh or frozen thighs, or breast meat. We load ours up with more protein by adding black beans Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to. It's made with crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime. Here is a delicious way to make chicken tortilla soup. You can garnish with many ingredients to suit your needs and make this a meal.
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