simple chicken tortilla soup

A simple and hearty chicken tortilla soup, with a whole-wheat flour tortilla that is rolled up in the breadcrumbs to create a thick crust. The next day, this can be topped with avocado or sour cream for an extra creamy texture and taste.

This is the best chicken tortilla soup recipe. It is simple, easy to make and tastes amazing.

Let’s speak about how hot it is! There are a variety of methods to add heat and flavor to this dish, and this recipe works with any of them: 1 jalapeo or serrano, minced, or more to taste It may be spiced up with ground chile powder (not the spice combination for chili, but the dish), chipotle powder, or even smoked spicy paprika or cayenne pepper. You may use a can of minced chipotle or just a dollop of the puree as a garnish. You might also incorporate in some dried chiles after roasting them in a dry pan and soaking them in boiling water until tender. Each one will subtly alter and intensify the soup’s taste.

Start with 1.3 pounds of bone-in skin-on chicken thighs and cook for 5 minutes longer.

Soup
    • 2 tablespoons extra virgin olive oil
    • 1 coarsely sliced big white onion
    • 3 minced garlic cloves
    • 1 finely chopped jalapeo (see Note about other heat options)
    • 1 teaspoon cumin powder
    • 1 teaspoon chile powder, ground (see Note about other heat options)
    • 4 tbsp tomato puree
    • 3–4 cups chicken broth or stock
    • 1 pound chicken thighs, boneless and skinless (see Note)
    • 1 can drained and rinsed black beans
    • 1 cup corn kernels (fresh or frozen) (optional)
    • black pepper with kosher salt
    • Lime juice (half a lime)
Choose your own finishes.
  • Crumbled Cotija cheese
  • 1 medium avocado, peeled and sliced
  • Mexican crema or sour cream
  • Cut the second half of the lime into wedges.
  • fresh cilantro, chopped
  • Corn tortillas, thinly sliced for frying (instructions below)
  • sauce with a kick

To make the soup, follow these steps: Over medium-high heat, heat a large or 4-quart soup pot. Add the olive oil once the pan is heated. When the oil is heated, add the onion, garlic, and jalapeo and sauté, turning occasionally, for approximately 5 minutes, or until softened and starting to brown at the edges. Cook for one minute after adding cumin and chile. Cook, stirring constantly, until the tomato paste turns a shade darker, about 2 to 3 minutes. Stir in 3 cups chicken broth until everything is well combined. Bring the soup to a low simmer and add the chicken thighs. Reduce the heat to low and cover for 15 minutes, or until the chicken is very tender and cooked through. Transfer the chicken to a chopping board using tongs. Add the beans and corn (optional; soup may be served frozen). Simmer for 3 to 5 minutes. While it’s simmering, shred the chicken with two forks into bite-sized pieces. Season the soup with salt and black pepper to taste. Return the shredded chicken to the soup and heat for 1 minute. If the soup is too thick at this point, add all or part of the remaining 1 cup broth and return to a low simmer. Taste for seasoning and adjust as needed.

Remove from heat and squeeze lime Lime juice (half a lime) over. Serve with any finishings of your choice; shown here with avocado, cilantro, cotija, tortilla strips, and sauce with a kick.

Do you want to prepare corn tortilla strips that are fried? Heat a good 1/4-inch of neutral/high heat-safe oil in a large nonstick frying pan over medium-high until a drop of water flicked in sizzles significantly. Cook, tossing occasionally, until a handful of corn tortilla strips begin to brown at the edges, about 2 to 3 minutes. Transfer to paper towels to drain using tongs or a slotted spoon, brushing off excess oil. Season with salt right away. Continue with the remaining strips. I guarantee there will be no leftovers, but if there are, they will keep for a few days in a bag at room temperature.

The “chicken tortilla recipe” is a simple chicken tortilla soup. The soup has been made popular by Mexican food. It also can be found in other countries as well. The recipe is super easy to make, and it tastes great.

Frequently Asked Questions

How do I thicken up my Chicken Tortilla Soup?

A: Add more tortilla chips, this will add a lot of extra flavor. You can also break up the chicken breasts into smaller pieces and cook them slightly so that they are not raw when you serve it.

Is Chicken Tortilla Soup good for when youre sick?

A: Chicken Tortilla Soup is not good for when you are sick. It has a high sodium content, so it can make your condition worse.

Whats in BJs Chicken Tortilla Soup?

A: The ingredients include tomato sauce, chicken broth, cream of celery soup, water, chopped onion and garlic cloves.

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