How to Cook Yummy Chicken Tortilla Soup

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Chicken Tortilla Soup

Before you jump to Chicken Tortilla Soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Possibly Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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For individuals who use oil when cooking you need to be aware that the consumption of coconut oil does not make you fat unlike other oils that you might be using. The primary reason for this is that the ingredients which are in coconut oil are easily converted into energy and so the coconut oil is burned off very quickly. This also means that you’ll wind up producing energy within your body from the use of this item, so it helps you to not feel sluggish all of the time.

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We hope you got benefit from reading it, now let’s go back to chicken tortilla soup recipe. To make chicken tortilla soup you only need 17 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken Tortilla Soup:

  1. Provide 2 of Split, bone-in, skin on chicken breast.
  2. Provide 1 of 49.5 oz can of chicken broth.
  3. Get 1 medium of white onion, diced.
  4. Use 1 of poblano pepper, diced.
  5. Get 2 clove of Garlic, minced.
  6. Take 6 of scallions (green tops and white bottoms separated).
  7. Provide 1 of 28 oz can diced tomatoes (undrained).
  8. You need 1 of 14.5 oz can of refried beans.
  9. Use 1 of 14.5 oz can of low-sodium black beans (undrained).
  10. Use 1 cup of Vodka.
  11. Provide 1 tbsp of Mexican oregano.
  12. Use 2 tsp of Cumin seeds.
  13. Get 1 tsp of Dried cilantro.
  14. Get 3 of Bay leaves.
  15. Use 1 bunch of fresh cilantro.
  16. Take 1 of Kosher Salt.
  17. Use 1 of Fresh-ground pepper.

Steps to make Chicken Tortilla Soup:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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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