Step-by-Step Guide to Make Speedy Chicken Tortilla Soup
Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Ultimate Chicken Tortilla Soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Tortilla Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Tortilla Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Tortilla Soup is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Tortilla Soup estimated approx 1.5 hours.
To get started with this particular recipe, we have to prepare a few components. You can cook Chicken Tortilla Soup using 22 ingredients and 7 steps. Here is how you can achieve that.
Pressure cooker ideas for quick meals with minimal prep.
Ingredients and spices that need to be Prepare to make Chicken Tortilla Soup:
- 1 tsp olive oil
- 3 cloves garlic minced
- 1 large white onion chopped
- 1 tsp black pepper
- 2 tsp salt
- 1 Whole chicken
- 8 tsp Ancho chili powder
- 2 quarts chicken broth
- 2 med cans green chili
- 2 cans corn
- 2 cans black beans
- 2 whole tomato diced
- 4 tsp cumin
- 1 tsp garlic powder
- 1.5 cups dry rice
- 1 tsp white vinegar
- 1 tbs red pepper flake
- 1 med can sliced black olives
- Tortilla chips (prefer mission)
- Monterey jack cheese
- Sour cream
- Avocado
Steps to make Chicken Tortilla Soup
- Saute garlic and onion in pressure cooker with 1 tsp olive oil, salt and pepper.
- Add whole chicken and 4 cups water to pressure cooker and cook on high covered to reach pressure. Once at pressure turn down to low heat and cook under pressure for 45 mins.
- After 45 mins, turn off heat and allow pressure cooker to depressurize naturally. Away from heat.
- Remove bones from stock.
- Add all other ingredients to pressure cooker except chips, cheese, sour cream and avocado. Cook on high until pressure is reached. Once pressure is reached, turn heat to low for 20 mins.
- After 20 mins, allow to depressurize naturally.
- Add Tortilla chips to empty bowl, spoon soup over chips and add cheese, avocado and sour cream to garnish. Enjoy.
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