Chicken Tortilla Soup
Dec 8, 2020 19:19:08 GMT -5
Post by Shoshanna on Dec 8, 2020 19:19:08 GMT -5
CHICKEN TORTILLA SOUP
Prep: 10 mins Cook: 30 mins Total: 40 mins Author: Joanna Cismaru Serves: 8
INGREDIENTS
Tortilla Soup
▢1 tbsp olive oil
▢1 medium onion chopped
▢4 cloves garlic minced
▢1 medium jalapeno seeds removed and chopped
▢1 tsp chili powder mild
▢1 tsp cumin ground
▢salt and pepper to taste
▢1 tbsp lime juice
▢1 cup corn kernels
▢3 cups cooked chicken shredded
▢28 oz fire roasted tomatoes (1 large can)
▢4 cups chicken broth low sodium
Toppings
▢4 small tortillas corn or flour sliced into thin strips
▢vegetable oil for frying
▢2 tbsp cilantro chopped
▢1 avocado
▢cheddar cheese shredded
INSTRUCTIONS
Tortilla Chips
Add about ¼ cup of vegetable oil to a skillet over medium-high heat. Add the tortilla strips, a few at a time, and fry until crisp.
Transfer them to a paper-towel lined plate and season with salt. Repeat with remaining strips.
Tortilla Soup
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, jalapeno and cook for 4 to 5 minutes until the onion is soft and translucent.
Add the rest of the soup ingredients to the pot and bring to a boil. Turn down the heat to medium-low and simmer for 20 minutes.
Serve soup with crispy tortilla strips, cheddar cheese and cilantro.
RECIPE NOTES
Be sure to let your tortilla soup fully cool, then transfer to a shallow, airtight container. Store leftovers in the fridge for 3-4 days.
The tortilla strips can be placed in a bag with the air pushed out and stored for up to 3 days in the cupboard!
To freeze, let the tortilla soup cool completely. Transfer to an airtight container and store in the freezer for 4-6 months.
When ready to eat, thaw overnight in the fridge before reheating on the stove. Prepare all the garnishes when ready to serve.
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Prep: 10 mins Cook: 30 mins Total: 40 mins Author: Joanna Cismaru Serves: 8
INGREDIENTS
Tortilla Soup
▢1 tbsp olive oil
▢1 medium onion chopped
▢4 cloves garlic minced
▢1 medium jalapeno seeds removed and chopped
▢1 tsp chili powder mild
▢1 tsp cumin ground
▢salt and pepper to taste
▢1 tbsp lime juice
▢1 cup corn kernels
▢3 cups cooked chicken shredded
▢28 oz fire roasted tomatoes (1 large can)
▢4 cups chicken broth low sodium
Toppings
▢4 small tortillas corn or flour sliced into thin strips
▢vegetable oil for frying
▢2 tbsp cilantro chopped
▢1 avocado
▢cheddar cheese shredded
INSTRUCTIONS
Tortilla Chips
Add about ¼ cup of vegetable oil to a skillet over medium-high heat. Add the tortilla strips, a few at a time, and fry until crisp.
Transfer them to a paper-towel lined plate and season with salt. Repeat with remaining strips.
Tortilla Soup
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, jalapeno and cook for 4 to 5 minutes until the onion is soft and translucent.
Add the rest of the soup ingredients to the pot and bring to a boil. Turn down the heat to medium-low and simmer for 20 minutes.
Serve soup with crispy tortilla strips, cheddar cheese and cilantro.
RECIPE NOTES
Be sure to let your tortilla soup fully cool, then transfer to a shallow, airtight container. Store leftovers in the fridge for 3-4 days.
The tortilla strips can be placed in a bag with the air pushed out and stored for up to 3 days in the cupboard!
To freeze, let the tortilla soup cool completely. Transfer to an airtight container and store in the freezer for 4-6 months.
When ready to eat, thaw overnight in the fridge before reheating on the stove. Prepare all the garnishes when ready to serve.
link
