Recipe: Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup

The only soup I ever order at restaurants is the chicken tortilla soup. It’s usually not cooked the way I like it so I’ve opted in for this easy homemade version instead. It tastes 100x better home for a fraction of the price!

This flavorful soup is loaded with beans, corn, tomatoes and chicken and comes together in under 30 minutes. To serve, garnish with your favorite tortilla chips or corn tortillas cut into strips, avocado, cilantro, cheese and sour-cream.

Easy Chicken Tortilla Soup

THE RECIPE:

Ingredients:

  • 1 lb chicken thighs or breasts boneless, skinless
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup onion chopped
  • 1/2 cup bell pepper chopped
  • 1 jalapeno de-seeded and minced
  • 4 cloves garlic minced
  • 3 cups tomatoes diced (canned or fresh)
  • 1 can black beans drained and rinsed
  • 1/2 cup corn canned or fresh
  • 2 tablespoons tomato paste
  • 2 teaspoons cumin
  • 1 teaspoon smoked or regular paprika
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 4 cups chicken broth
  • 1/4 cup fresh chopped cilantro
  • Juice of 1/2 lime
To Garnish:
  • Diced avocado
  • Sour-cream
  • Cilantro
  • Tortilla chips
  • Cheddar cheese
  • Fresh lime Juice


Instructions:

  1. Heat a large heavy-duty pot or dutch oven to medium high heat. add olive. Salt and pepper chicken and add to pot. Cook until browned on both sides, about 2-3 minutes per side. Remove from pot and set aside.
  2. Add onion, bell pepper, jalapeno, and garlic to the same pot. Stir until browned, about 2-3 minutes. Add the tomatoes, black beans, corn, spices, and tomato paste. Saute for 2-3 minutes. add the stock, return chicken to pot and cover. Simmer on medium heat for 20 minute or until chicken is cooked through. br]
  3. Remove chicken from pot and shred or chop into small pieces. Return to the pot and stir to combine. Squeeze the juice of 1/2 lime onto soup. Add in chopped cilantro. Stir to combine. Turn off heat.
  4. Ladle soup into bowls, top with tortilla chips or strip, garnish with avocado, sour-cream or cheese, more cilantro and a squeeze of fresh lime; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.


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