Step-by-Step Guide to Prepare Speedy Chicken Tortilla Soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken tortilla soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken Tortilla Soup is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Chicken Tortilla Soup is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have chicken tortilla soup using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Tortilla Soup:

1. Prepare 2 Split, bone-in, skin on chicken breast
2. Take 1 49.5 oz can of chicken broth
3. Prepare 1 medium white onion, diced
4. Make ready 1 poblano pepper, diced
5. Make ready 2 clove Garlic, minced
6. Prepare 6 scallions (green tops and white bottoms separated)
7. Take 1 28 oz can diced tomatoes (undrained)
8. Get 1 14.5 oz can of refried beans
9. Take 1 14.5 oz can of low-sodium black beans (undrained)
10. Make ready 1 cup Vodka
11. Make ready 1 tbsp Mexican oregano
12. Take 2 tsp Cumin seeds
13. Prepare 1 tsp Dried cilantro
14. Prepare 3 Bay leaves
15. Get 1 bunch fresh cilantro
16. Make ready 1 Kosher Salt
17. Make ready 1 Fresh-ground pepper

Steps to make Chicken Tortilla Soup:

1. Heat a Dutch oven or another large, heavy pot on the stove on medium-high heat. Season chicken breasts liberally with Kosher salt. Place chicken breasts skin side down in Dutch oven. Brown and render as much fat out of the skin as possible. When skin is golden brown, remove chicken to a second pot.
2. Reduce heat on Dutch oven to medium. Add cumin seeds to Dutch oven chicken fat and toast for one minute. Sauté diced white onion and diced white part of onion from the scallions in the chicken fat for 3-5 minutes. Add diced poblano and minced garlic and Sauté for another 3-5 minutes. Add Mexican oregano and dried cilantro.
3. In the second pot, pour the broth over the chicken breasts. Cover with a lid and bring to a simmer. Cook chicken all the way through. Remove chicken from broth and allow to cool until it is able to be pulled from the bones and shredded. Discard bones. Reserve chicken and broth.
4. Add canned tomatoes (undrained) to vegetable mixture. Immediately stir in vodka. Bring to a simmer. Stir in refried beans and black beans (undrained). Add bay leaves.
5. Add reserved chicken broth to vegetable mixture. Bring to a boil and reduce to a simmer. Add the corn. Simmer for 20-30 minutes. At this point, soup is ready to serve BUT it can simmer for a few more hours for a thicker broth. Five minutes before service, stir in diced fresh cilantro (as little or as much as you prefer). Garnish with sour cream, green onion tops from scallions, tortilla chips, guacamole or any other traditional Tex-Mex garnish. Enjoy!

So that’s going to wrap it up with this exceptional food chicken tortilla soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!