Recipe of Award-winning Chicken Tortilla Soup
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Homemade Chicken Tortilla Soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really 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.
Just in addition, the time it takes to cook Chicken Tortilla Soup estimated approx 1 hour 30 mins.
To begin with this particular recipe, we must first prepare a few components. You can have Chicken Tortilla Soup using 17 ingredients and 5 steps. Here is how you can achieve that.
Ingredients and spices that need to be Make ready to make Chicken Tortilla Soup:
- 2 Split, bone-in, skin on chicken breast
- 1 49.5 oz can of chicken broth
- 1 medium white onion, diced
- 1 poblano pepper, diced
- 2 clove Garlic, minced
- 6 scallions (green tops and white bottoms separated)
- 1 28 oz can diced tomatoes (undrained)
- 1 14.5 oz can of refried beans
- 1 14.5 oz can of low-sodium black beans (undrained)
- 1 cup Vodka
- 1 tbsp Mexican oregano
- 2 tsp Cumin seeds
- 1 tsp Dried cilantro
- 3 Bay leaves
- 1 bunch fresh cilantro
- 1 Kosher Salt
- 1 Fresh-ground pepper
Instructions to make Chicken Tortilla Soup
- 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.
- 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.
- 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.
- 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.
- 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!
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So that's going to wrap this up for this special food Step-by-Step Guide to Make Perfect Chicken Tortilla Soup. Thanks so much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!