I love recipes that taste like you’ve been working at the stove all day developing flavors even though you’ve only taken a few minutes. All three of these soups are mouthwatering. This is so easy to throw together, but if you are looking for a slow cooker meal, that is just as simple to put together, try my Slow Cooker Authentic Tortilla Soup or Chicken Tortilla Crock Pot Soup. Perfect for a busy night, serve this Easy Chicken Tortilla Soup as a quick & delicious dinner or meal to feed your company. Made with chicken broth, rotisserie chicken, canned diced tomatoes, ranch dressing, fiesta corn mix, and seasoned with taco seasoning, it makes a large batch that feeds my family of seven plus a few more. This Easy Chicken Tortilla Soup is full of flavor, easy to prepare, and makes the house smell insanely unique. Imagine Organic Product has sponsored this blog post, although, the content represents my own opinion/experience. It’s great for a quick meal during the busy night. Transfer the cooled chips to an airtight container or eat immediately, which is what happens at my house.This Easy Chicken Tortilla Soup recipe is a simple 5-ingredient meal that my whole family loves. Once the chips are golden brown and crispy, remove them from the oven and let them cool completely. Bake for 20 to 25 minutes, rotating the pan halfway through cooking. Stack the tortillas into a pile and cut them into 6 equal wedges or 1/2-inch-wide strips.Īrrange the tortillas on the prepared baking sheets in a single layer. Sprinkle with a generous pinch of salt, then turn them over and brush the second side with oil. Lay 6 tortillas on a cutting board and brush each with a light layer of the oil, making sure the edges also get coated. Line two large rimmed baking sheets with parchment paper. If you’re planning to serve these with soup, chili, salad, or anything else that calls for scooping, you could cut them into strips instead of triangles. They’re just corn tortillas that are baked until golden and crisp! No need to make your own tortillas, though. They taste so much fresher than anything out of a bag and are surprisingly easy to make. If you have the time, making your own tortilla chips is such a win. Serve with sliced avocados, tortilla chips, and cotija, or any other toppings of your choice. When cool enough to handle, shred the chicken and return it to the pot. Reduce the heat to maintain a simmer and remove the chicken breasts from the pot. Cook until the chicken is completely cooked through, 10 to 15 minutes. Reduce the heat to medium and cover with a lid. Add the chicken breasts, raise the heat to medium high, and bring the mixture to a boil. Stir in the broth, tomatoes, cumin, coriander, and chili powder and season with salt and pepper. Add the garlic and cook, stirring, until slightly fragrant, 1 minute. Add the scallions and jalapeños and cook, stirring, until tender, about 2 minutes. In a large pot, heat the olive oil over medium heat. Homemade Tortilla Chips (see recipe below), for serving Kosher salt and freshly ground black pepperġ pound skinless, boneless chicken breasts (about 2 medium breasts)ģ tablespoons fresh lime juice (from about 2 limes)Ģ tablespoons coarsely chopped fresh cilantro Then add shredded chicken (or short ribs or pulled pork) to your toppings bonanza for the meat eaters. If you are going to be serving this for a crowd, you can leave out the chicken and use veggie broth instead to make this vegetarian-friendly. This soup is simple enough for a weekday meal, but it’s also a fun dish to entertain with because you can set out a big spread of toppings such as chopped onion and scallions, sliced radishes and jicama, Homemade Tortilla Chips (recipe below) -or store-bought- guacamole or sliced avocado, a variety of grated cheese-you get the idea! It’s especially perfect as a lighter option when having people over to watch a big game on TV. It’s hearty enough to fill you up, but it’s not going to bog you down for the rest of the day. This is my take on the traditional Mexican soup, a tomato-based broth that’s made super aromatic by garlic and onions, plus a little heat from jalapeños.
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