Recipe: Tasty Chicken Tortilla Soup

Chicken Tortilla Soup. 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.

Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier. You can cook Chicken Tortilla Soup using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken Tortilla Soup

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

Cook's Note 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. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin.

Chicken Tortilla Soup step by step

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!.

Best Chicken Tortilla Soup Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Then add on the toppings: a nice dollop of sour cream, onions, avocado, cheese (Monterey Jack is good), and—don't leave this out—cilantro! The cilantro adds some scrumptious freshness. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on low until.