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.
Once the onions have softened add the garlic and jalepenos and cook for another minute.
Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat.
Peel and discard charred skins from tomatoes; place tomatoes in a blender.
You can have Chicken Tortilla Soup using 19 ingredients and 8 steps. Here is how you cook it.
Ingredients of Chicken Tortilla Soup
- You need 1 of large yellow or white onion chopped.
- Prepare 3 clove of garlic minced.
- You need 1 of carrot diced.
- Prepare 1 of Poblano pepper diced.
- Prepare 5 of corn tortillas cut into 1 inch pieces.
- Prepare 3/4 cup of frozen corn.
- Prepare 1 tbsp of tomato paste.
- Prepare 1 can of diced tomatoes 14.5 oz. can.
- It's 1/2 cup of chopped fresh cilantro.
- It's 1 tsp of salt or to taste.
- You need 1 tsp of pepper.
- You need 2 tbsp of olive oil or veg oil.
- It's 4 cups of chicken stock.
- You need of chicken ingredients.
- It's 6 of chicken tenders.
- Prepare 1 tsp of ground cumin.
- Prepare 1 tsp of salt.
- You need 1/2 tsp of pepper.
- Prepare 3-4 tablespoons of olive oil or veg oil.
Mix cumin, chili pepper, garlic powder, and salt. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Ladle the homemade chicken tortilla soup into bowls and top with homemade tortilla strips (I've given the recipe in the recipe card below), cubed avocado, shredded cheese, and/or sour cream. How to Store Chicken Tortilla Soup.
Chicken Tortilla Soup step by step
- For the chicken tenders, add all ingredients under chicken ingredients to a zip lock bag and marinade for 20 min minimum..
- Saute chicken in sautee pan on medium high heat. No need to add oil, there is plenty in the marinade. About 4 min the first side and about 3 min the second until golden brown. Let rest for a couple minutes before slicing and dicing to serve over soup as the topping..
- For the soup....Sautee in oil the carrots, poblano pepper and onion on medium high heat about 7 to 10 minutes til translucent..
- When translucent add garlic, stir and cook for 30 seconds..
- Add tomatoe paste and stir until incorporated into veggies. Add salt, pepper and cumin. Stir..
- Add cilantro, chicken stock, diced tomatoes, corn and tortillas. Stir and turn to low medium heat. Cook for 20 min..
- Turn off stove, using a hand blender, blend until desired consistency. I do it half way so there is texture. If you choose a creamier and smoother texture then keep going. You can also use a stand blender mixing in batches..
- You can choose to top with ingriendents such as sour cream, avocado, chopped cilantro, lime or shredded cheese and of course your chicken! For extra texture garnish with crushed tortilla chips..
Chicken Tortilla Soup is one of my favorite comfort foods! Chicken breasts, corn, beans, and other delicious ingredients are simmered in a tomato base. Top this delicious soup with crispy homemade tortilla strips, avocado, lime, and cilantro for the perfect Mexican-inspired soup! For chicken soup with tender chicken, cook the chicken first (sous vide is the best) and then wait till it cooks and shred by hand. Wait till the soup is just about done and add the chicken last.