Difference between revisions of "Chicken Tortilla Soup"

(Created page with "Ingredients 1x 2x 3x ▢ 2 tablespoon Olive Oil ▢ 1 large Onion finely chopped ▢ 1 teaspoon minced Garlic ▢ 2 Jalapenos deseeded and chopped finely ▢ 1 tablespoon Chili Powder ▢ 1 teaspoon Paprika ▢ 1 teaspoon Cumin Powder ▢ 1 teaspoon dried Oregano ▢ 1 14 ounce can fire roasted crushed Tomatoes ▢ 4 skinless and boneless Chicken Thighs diced into bite sized pieces ▢ 4 cups Chicken Stock ▢ 1 cup Corn Kernels ▢ 1 14 ounce can Black Beans drained...")
 
 
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Ingredients
Source: https://therecipecritic.com/chicken-tortilla-soup/
 
1x
2x
3x


2 tablespoon Olive Oil
Yield: 4 servings
1 large Onion finely chopped
 
1 teaspoon minced Garlic
=== Tim's Notes ===
2 Jalapenos deseeded and chopped finely
 
1 tablespoon Chili Powder
Chicken (alternate method):
1 teaspoon Paprika
 
1 teaspoon Cumin Powder
We prefer skinless chicken breasts over thighs, but most chefs have a thing for the "moistness" of thighs.
1 teaspoon dried Oregano
 
1 14 ounce can fire roasted crushed Tomatoes
* Before Step 1, preheat 3 tbsp oil in dutch oven (or stockpot) over medium-high heat.
4 skinless and boneless Chicken Thighs diced into bite sized pieces
* Sear whole chicken (seasoned with salt, pepper, and chef's choice) for 2-3 minutes per side until brown but not fully cooked.
4 cups Chicken Stock
* Add to pot in step 2 to finish cooking for 15 minutes.
1 cup Corn Kernels
* Remove and shred with forks.
1 14 ounce can Black Beans drained
* Add back to pot with black beans in step 3.
1 tablespoon Lime Juice
 
1 teaspoon Salt
Don't overcook chicken or it can become rubbery.
▢ Tortilla Chips, Cilantro, Lime Juice, Sour Cream for topping
 
=== Ingredients ===
 
* 2 tbsp olive oil
* 1 large sweet onion, finely chopped
* 1 tsp garlic, minced
* 2 jalapeños, de-seeded (some seeds okay), finely chopped
* 1 tbsp chili powder
* 1 tsp paprika
* 1 tsp cumin powder
* 1 tsp dried oregano
* 1 14-ounce can fire roasted crushed (or diced) tomatoes
* 3 tbsp masa harina flour (optional secret ingredient for extra corn flavor)
* 4 skinless and boneless chicken thighs (optionally 2 breasts), diced into bite sized pieces (see note)
* 4 cups chicken stock
* 1 cup corn kernels
* 1 14-ounce can black beans, drained
* 1 tbsp lime juice
* 1 tsp salt
* tortilla chips, white onion (diced), shredded cheddar cheese, cilantro, lime juice, sour cream (for toppings)
 
=== Instructions ===
# Heat olive oil in a dutch oven and add onions, garlic, and jalapeño. Sauté until onions are soft.
# Add all the other ingredients except black beans to the pot and stir to mix. Bring this to a boil and simmer for 15 minutes.
# Add the black beans and simmer for 3-5 more minutes. Serve hot topped with tortilla chips and your favorite toppings.

Latest revision as of 09:19, 28 May 2022

Source: https://therecipecritic.com/chicken-tortilla-soup/

Yield: 4 servings

Tim's Notes

Chicken (alternate method):

We prefer skinless chicken breasts over thighs, but most chefs have a thing for the "moistness" of thighs.

  • Before Step 1, preheat 3 tbsp oil in dutch oven (or stockpot) over medium-high heat.
  • Sear whole chicken (seasoned with salt, pepper, and chef's choice) for 2-3 minutes per side until brown but not fully cooked.
  • Add to pot in step 2 to finish cooking for 15 minutes.
  • Remove and shred with forks.
  • Add back to pot with black beans in step 3.

Don't overcook chicken or it can become rubbery.

Ingredients

  • 2 tbsp olive oil
  • 1 large sweet onion, finely chopped
  • 1 tsp garlic, minced
  • 2 jalapeños, de-seeded (some seeds okay), finely chopped
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 1 14-ounce can fire roasted crushed (or diced) tomatoes
  • 3 tbsp masa harina flour (optional secret ingredient for extra corn flavor)
  • 4 skinless and boneless chicken thighs (optionally 2 breasts), diced into bite sized pieces (see note)
  • 4 cups chicken stock
  • 1 cup corn kernels
  • 1 14-ounce can black beans, drained
  • 1 tbsp lime juice
  • 1 tsp salt
  • tortilla chips, white onion (diced), shredded cheddar cheese, cilantro, lime juice, sour cream (for toppings)

Instructions

  1. Heat olive oil in a dutch oven and add onions, garlic, and jalapeño. Sauté until onions are soft.
  2. Add all the other ingredients except black beans to the pot and stir to mix. Bring this to a boil and simmer for 15 minutes.
  3. Add the black beans and simmer for 3-5 more minutes. Serve hot topped with tortilla chips and your favorite toppings.