Chicken Tortilla Soup
Chicken Tortilla Soup
If you want a flavorful soup that will keep you warm in the cold weather, this is the soup for you. It is easy, delicious and hearty! It will definitely keep your stomach full. I have ordered chicken tortilla soup from many restaurants and I havent found one that I love, until I made my own. Many of the ones I have tried have too many unnecessary ingredients in the soup. For example, zucchini, why do you need to have zucchini in chicken tortilla soup? I love zucchini, but not in this particular soup. Now, this recipe does not include black beans, but you can definitely add some if you prefer. To start, dice 1 bell pepper, 1 cup diced onion, 1/2 jalapeno and 1/4 cup of fresh cilantro.
In a pot, add 1 tbsp of butter. Once the butter has melted, add the vegetables.
Once the vegetables have softened, add 2 cans of fire roasted tomatoes and 8 cups of chicken stock to the pot.
Stir well and add 2 raw chicken breasts to the pot. You can season the chicken breasts with Adobo and paprika or you can add the seasoning directly to the pot once it starts cooking. Cover and cook for 1 hour or until the chicken is tender.
Once the chicken is tender, remove from the pot and shred evenly.
After the chicken is shredded, add it back to the pot. Add 1 tsp of salt, 1 tbsp of adobo seasoning, 1 tbsp of paprika and 1 cup of frozen sweet corn. Stir and cook for another 15 - 20 minutes.
While the soup is finish cooking, add 2 cups of vegetable oil to a separate pot. Grab 7 corn tortillas and cut them into thin strips. Once the vegetable oil has reasched a temperature of 350 degrees, fry the corn tortillas for 3-5 minutes or until they have turned a golden brown.
Serve the soup in a bowl with sliced avocado, shredded cheese and top with the tortilla strips. ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
