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Aug
Simmer over moderately low heat for 5 minutes. Shredded Cheddar cheese sour cream.
Try this cooking class now Watch Class Heat the oil in a large Dutch oven over medium-high heat.
Chicken corn tortilla soup recipe. Ingredients 3 12 12-oz cans white chicken meat undrained 4 cups fat-free less-sodium chicken broth 1 cup salsa 1 cup corn tortilla chips crushed ½ cup fresh cilantro chopped 2 teaspoons lime juice ¼ teaspoon pepper Garnishes. Shredded Cheddar cheese sour cream. Chicken Tortilla Soup.
Preheat a pot with oil over medium-high heat. Add chopped onion garlic and chopped jalapeño and sauté until veggies soften. Add whole chicken corn.
Blending the soup at this point will create a smooth and creamy base for our tortilla soup. Add the chicken and tortilla strips into the soup. Adding the corn tortillas is what makes this tortilla soup ultra thick and creamy.
Bring the soup back to a simmer and let the corn tortillas cook in the soup for about 7-10 minutes. Instructions Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp.
Heat olive oil In a large pot over medium heat. Add onion garlic and jalapeño and cook until onion is softened. Add remaining ingredients and simmer 20 minutes.
Add the broth and tortilla strips cover and bring to a boil. Simmer over moderately low heat for 5 minutes. Add 14 cup of the cilantro and using an immersion blender puree the.
Dump all of the ingredientsshredded chicken corn enchilada sauce tomatoes and stockinto a big pot. Bring the soup to a boil then simmer for about 15 minutes so the flavors meld and the chicken gets infused with the wonderful Mexican spices in the enchilada sauce. How to Make Chicken Tortilla Soup Sauté the onion and jalapeño in an oiled Dutch oven then add the diced garlic and continue cooking until fragrant.
Add the chicken broth tomatoes and juice black beans chicken corn lime juice spices and bring to a boil. Add the corn beans tomato paste diced tomatoes diced green chiles chicken broth and reserved chicken breasts. Bring the soup up to a boil then reduce to a simmer.
Cover the pot with a lid turn the heat all the way down to low and simmer gently. Finally throw in shredded chicken and garnish with fried tortilla strips or if you want to skip frying the strips just use regular crushed-up tortilla chips. For a thicker soup use 5 corn tortillas rather than 4.
You can easily double this recipe to make a big pot of soup for a crowd. Looking to use up leftover roast chicken. Try this cooking class now Watch Class Heat the oil in a large Dutch oven over medium-high heat.
Add the onion garlic a pinch of salt and a few grinds of. Pour the soup back into the pot and stir in the remaining 3 cups chicken broth 2 cups water and the shredded chicken. Meanwhile pour oil.
Chicken Tortilla Soup Recipe Making chicken tortilla soup from scratch is a very easy one pot meal. The slightly charred crunchy tortilla along with the sweetness of the corn combined with the tender juicy chicken and black beans. All of this is seasoned with smoked paprika or chili in adobo chili powder cumin and a hint of cayenne.