Chicken Tortilla Soup
Chicken Tortilla Soup

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Chicken Tortilla Soup cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at numerous recognized functions perhaps. I am certain you will see lots of people who just like the Chicken Tortilla Soup dishes which you make.

Alright, don’t linger, let’s practice this chicken tortilla soup formula with 21 substances which are absolutely easy to find, and we have to process them at the very least through 5 methods. You should expend a while on this, so the resulting food could be perfect.

Composition of Chicken Tortilla Soup:
  1. You need 1 medium - pre-roasted chicken
  2. Make ready 6 tbsp for cooking oil
  3. Take 8 of corn tortillas, halved and cut into strips
  4. Take 1 large yellow onion, chopped
  5. Provide 4 clove garlic, chopped
  6. Take 4 for chipotles in adobo sauce, chopped
  7. Prepare 32 oz for chicken broth (low sodium)
  8. Need 12 oz of crushed tomatoes
  9. Give 12 oz of corn, frozen or fresh
  10. You need 1 bunch cilantro, chopped
  11. You need 1 can for black beans, washed and strained
  12. You need 2 medium fresh ripe tomatoes, diced
  13. Get 2 for bay leaf
  14. Provide 1 tbsp for paprika
  15. You need 1 tsp - chili powder
  16. Make ready 2 tsp for ground cumin
  17. Provide 1 tsp ground coriander
  18. Make ready 2 tsp salt (or to taste)
  19. Provide 1 of avocado, diced
  20. Get 1 - lime wedges
  21. Need 6 oz for queso panela, crumbled
Chicken Tortilla Soup step by step:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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