Difference between revisions of "Chicken Tortilla Soup"
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* 2 tbsp olive oil | * 2 tbsp olive oil | ||
* 1 large onion, finely chopped | * 1 large sweet onion, finely chopped | ||
* 1 tsp garlic, minced | * 1 tsp garlic, minced | ||
* 2 jalapeños, de-seeded (some seeds okay), finely chopped | * 2 jalapeños, de-seeded (some seeds okay), finely chopped | ||
| Line 35: | Line 35: | ||
* 1 tbsp lime juice | * 1 tbsp lime juice | ||
* 1 tsp salt | * 1 tsp salt | ||
* tortilla chips, shredded cheddar cheese, cilantro, lime juice, sour cream (for toppings) | * tortilla chips, white onion (diced), shredded cheddar cheese, cilantro, lime juice, sour cream (for toppings) | ||
=== Instructions === | === Instructions === | ||
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# Heat olive oil in a dutch oven and add onions, garlic, and jalapeño. Sauté until onions are soft. | # 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 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 more minutes. Serve hot topped with tortilla chips and your favorite toppings. | # 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
- 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.