How to Make Chicken Tortilla Soup from Scratch | Best Chicken Tortilla Soup Recipe
How to make chicken tortilla soup from scratch. Chicken tortilla soup is delicious and very easy to make. I am serving my chicken tortilla soup with sour cream, avocado, radish, jalapenos, cheese and tortilla chips on top. I love Mexican food and you will definitely enjoy this mexican soup with chicken.
Follow my step-by-step video recipe and learn how to make tortilla soup.
Chicken tortilla soup Ingredients:
Chicken Broth:
3lb chicken
2 celery stalks
1 carrot
1 onion
5 garlic cloves
Thyme
Parsley
10 peppercorns
Salt
3 bay leaves
1 onion
1 green bell pepper
2 garlic cloves
1 tsp cumin
1 tbsp oregano
1 tsp chili powder
1 tsp paprika
14 oz fire roasted tomatoes
14 oz canned black beans
3 corns on the cobb
1 lime (juice)
¼ cup cilantro
5 corn tortillas (corn tortilla chips)
Garnish:
Sour cream
Avocado
Radish
Jalapeno
Cayenne pepper
Lime
Mexican cheese
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Mexican Chicken Tortilla Soup Recipe | Jenny Martinez
If you're in Southern California, like me, then you know it's the perfect weather for a homemade soup! This easy Mexican Chicken Tortilla Soup was done in less that 30min (minus the chicken cooking) but seriously it's so easy!!
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Chicken tortilla SOUP STARTER preserving/freezer recipe
FULL WRITTEN RECIPE HERE:
Currently at the top of my favorite things I've ever preserved list! Chicken Tortilla Soup Starter is a fantastic way to take what is in abundance during the summer, and tuck it away as something incredibly useful and delicious for the winter months.
I love stuffing the freezer full of high value items like this!
The idea of a soup starter is to preserve what's fresh and in-season by cooking all the veggies... things like tomatoes, peppers, onions, garlic, and sweet corn, into a little flavor-packed stew, and then freezing it. Come meal time, all you need is a bag of soup starter, some broth, chicken, and a can of beans. It's the quickest and yummiest dinner you can imagine, coming together in about 10 minutes and tasting like summertime! You can't beat it.
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Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is loaded with chicken, black beans, corn, fire-roasted tomatoes, and cheese. It's simmered in a creamy velvety broth that is out of this world and can be made on the stovetop or in the crockpot. Top with your favorite Tex-Mex toppings and enjoy this easy comforting one-pot meal any time of the year!
✅ Full recipe + macros here:
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Ingredients
2 tablespoons olive oil
1 small onion diced
1/2 bell pepper chopped
3-4 cloves garlic minced or crushed
1 jalapeno seeded and minced
1/4 cup cilantro chopped
4 cups chicken broth (32 ounce) can replace water if needed
2 chicken breasts boneless, skinless (about 1 pound)
14 ounces fire-roasted tomatoes (diced or crushed)
1 cup corn (fresh, canned, or frozen)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt or to taste
1 cup heavy cream or to taste
1/2 cup shredded cheese of choice (I like using cheddar)
Toppings
Avocado
Tortilla Strips click here for homemade recipe
Shredded Cheese
Cilantro
Lime
25 MIN CHICKEN TORTILLA SOUP (So Much Better When You Treat it Like CHILI) | Weeknighting
Chicken tortilla soup is one of my favorite cool weather comfort foods. This quick and easy recipe only takes about 30 minutes to make and uses a few simple, but effective hacks to create a more flavorful soup base that will taste 100% homemade.
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RECIPE
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▪1 red onion, medium diced
▪1 poblano pepper, medium diced
▪4 lrg garlic cloves, chopped
▪35g or 2Tbsp olive oil
▪20g or 2 1/2Tbsp chili powder
▪5g or 1 3/4tsp paprika
▪5g or 1 3/4tsp ground cumin
▪2g or 2tsp dried oregano
▪1500g or 1.5liters chicken stock
▪790g or 1 28oz can diced tomato (fire-roasted if you can find it)
▪440g or 1 can kidney beans, not drained
▪440g or 1 can black beans, drained
▪Salt
▪Cooked whole chicken (i like to buy a rotisserie for ease, chicken drippings reserved)
▪2 pieces of canned chipotle peppers in adobo
▪150g or about 1c frozen corn
Preheat large dutch oven or heavy bottomed pot over medium heat. Add olive oil. Add onions and poblanos. Cook for about 5 min until softened and lighting browned. Add garlic and allow to become fragrant, about 1min. Add in spices, stir and toast for about 30 seconds or until aromatic. Add chicken stock, diced tomatoes, beans, and a large pinch of salt and any drippings from your chicken. Stir and reduce to a low simmer for 10 min.
Pick and chop ½ of chicken (into spoon size pieces).
Scoop out about 2 cups or about 3 ladles worth of soup into a high sided container. Add 2 chilis in adobo into that container and blend with immersion blender. Add blended soup + chilis back into soup pot. Add corn and chopped chicken into the soup. Stir and continue to simmer on low for about 5 minutes.
Taste and season with additional pinch of salt if needed
RECOMMENDED GARNISHES
▪Ripe avocado, diced
▪Thick cut tortilla chips, broken
▪Cilantro, chopped
▪Shredded white cheddar cheese (prairie breeze is always a winner)
▪Sour cream
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Chicken tortilla soup
Chicken tortilla soup Dutch oven edition: ????
This was originally a instant pot recipe but my chicken was frozen so I used the Dutch oven instead.
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▢ 2 Tbsp vegetable oil
▢ 1 medium yellow onion diced
▢ 1 poblano pepper diced
▢ 3 cloves garlic minced
▢ 3 tsp chili powder
▢ 2 tsp ground cumin
▢ 2 tsp better than bouillon chicken base (optional)
▢ 1/2 tsp kosher salt
▢ 1/2 tsp black pepper
▢ 1/2 tsp paprika
▢ 1/2 tsp oregano
▢ 15 oz can fire-roasted diced tomatoes UNdrained
▢ 15 oz can black beans drained and rinsed
▢ 15 oz can corn kernels drained
▢ 3 boneless skinless chicken breasts
▢ 10 cups chicken broth (reduced sodium) or water with 3 tablespoons of chicken bullion
▢ 2/3 cup heavy whipping cream
▢ Juice of 1/2 lime
TOPPING OPTIONS
▢ minced fresh cilantro
▢ tortilla strips
▢ lime slices
▢ sour cream
▢ avocado
▢ cheese
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•
Start off by chopping up an onion and mincing your garlic cloves. You’re going to want to sauté them in a little bit of EVOO first then add in your water bring to a boil and add the chicken in. Once your chicken is thoroughly cooked add in all of your seasonings pull your chicken out and add in corn, black beans and the rest of the ingredients. Shred your chicken and return it to the pot. Add in your cream making sure to stir frequently so it doesn’t curdle and your lime juice.
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