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Chicken Tortilla Soup
prep:
10 min
cook:
45 min
6 servings
US
original
metric
6 servings
US
original
metric
Ingredients
Directions
Ingredients
4 lb bone in chicken breast or thighs, or both
2 tbsp Mazola Brand Corn Oil
4 Chile Guajillo’s
4 Chile’s de Arbol (optional)
3 cloves garlic
3 bell peppers, any color will do, diced
1 small onion, diced
2 roma tomato, diced
1 tbsp garlic powder
1 tbsp paprika
1 tsp chili powder
1 tsp cumin
2 tsp salt
2 tsp black pepper
8 cup low sodium chicken broth
2 tortillas/tostadas
2 cup water
1 can canned tomatoes diced
1 can corn
1 can black beans (canned)
2 cup water, if needed
Crushed tortilla chips
roma tomato
Avocado
Queso Fresco
Sour Cream
Lime
Cilantro
Get ingredients with
Directions
Directions
Ingredients
4 lb bone in chicken breast or thighs, or both
2 tbsp Mazola Brand Corn Oil
4 Chile Guajillo’s
4 Chile’s de Arbol (optional)
3 cloves garlic
3 bell peppers, any color will do, diced
1 small onion, diced
2 roma tomato, diced
1 tbsp garlic powder
1 tbsp paprika
1 tsp chili powder
1 tsp cumin
2 tsp salt
2 tsp black pepper
8 cup low sodium chicken broth
2 tortillas/tostadas
2 cup water
1 can canned tomatoes diced
1 can corn
1 can black beans (canned)
2 cup water, if needed
Crushed tortilla chips
roma tomato
Avocado
Queso Fresco
Sour Cream
Lime
Cilantro
Get ingredients with
Step 1
Season chicken with salt & pepper. Let sit while the Chiles get toasted.
4 lb bone in chicken breast or thighs, or both
2 tsp salt
2 tsp black pepper
Step 2
To a large pot, add 2 tbsp Mazola® Corn Oil, once hot, add the dried Chiles & toast for 1-2 minutes. Remove from oil once toasted.
2 tbsp Mazola Brand Corn Oil
4 Chile Guajillo’s
4 Chile’s de Arbol (optional)
Step 3
Add the chicken & sear for 3-5 minutes per side or until golden brown all over. Remove & set aside.
4 lb bone in chicken breast or thighs, or both
Step 4
Add the garlic, bell peppers, onion, cook for for 1-3 minutes.
3 cloves garlic
3 bell peppers, any color will do, diced
1 small onion, diced
Step 5
Add in all of the spices, cook for another 3-5 minutes.
1 tbsp garlic powder
1 tbsp paprika
1 tsp chili powder
1 tsp cumin
2 tsp salt
2 tsp black pepper
Step 6
Add in the tomatoes, mix them in, then add the chicken back into the pot.
2 roma tomato, diced
4 lb bone in chicken breast or thighs, or both
Step 7
Pour in the chicken broth, add the dried Chiles back into the pot, cover with a lid & cook on a medium simmer for 20-25 minutes or until the chicken is easily shreddable.
8 cup low sodium chicken broth
Step 8
Take out the chicken, shred the chicken.
Step 9
Take the dried Chiles out, along with 1-2 cups of the liquid & veggies, blend with a couple of tortilla chips or 2 corn tortillas.
2 tortillas/tostadas
Step 10
Add the shredded chicken back to the pot along with the blended Chile mixture & the 1 can each of the fire roasted tomatoes, corn & black beans. Add more water if you think it’s necessary. Bring to a boil for 5-10 more minutes.
2 cup water, if needed
1 can black beans (canned)
1 can canned tomatoes diced
1 can corn
Step 11
To serve, ladle the soup into bowls & top with your toppings of choice, tortilla chips, avocado, queso fresco, tomatoes, crema, cilantro, lime juice, etc.
Crushed tortilla chips
roma tomato
Avocado
Queso Fresco
Sour Cream
Lime
Cilantro
Step 12
Enjoy 😋
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