Best Mexican Tortilla Soup Recipe

Chicken Tortilla Soup The Endless Meal

WebSep 26, 2020 · Heat the tablespoon of oil in a large frying pan over medium-high heat. Add the onion and cook until it is well browned, about 7-8 …

1. Place the dried peppers in a bowl and cover them with about a cup of hot tap water.
2. Heat the tablespoon of oil in a large frying pan over medium-high heat. Add the onion and cook until it is well browned, about 7-8 minutes. Add the garlic and cumin and cook for 1 minute more.
3. Pull the stems off of the peppers. Add the peppers and the soaking water into your blender. Add the cooked onion and blend until smooth. If it is too thick to blend properly, add some of the stock. Pour this liquid into your crockpot or a large soup pot.
4. Add the chicken thighs, chicken stock, sea salt, and tomatoes. Set the crockpot to high for 4 hours or low for 8 hours. If cooking in a pot, you want the pot to simmer very gently.

Preview

See Also:

Show details

Healthy Chicken Tortilla Soup Lil' Luna

WebJan 23, 2020 · Put the enchilada sauce, broth, water, tomatoes, chilies, and seasonings in a large pot and bring to a boil. Turn the heat down and …

Rating: 5/5(53)
1. Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
2. Take out the chicken, shred it, and add it back to the soup.
3. Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado).
4. To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through. ENJOY!

Preview

See Also:

Show details

Best Chicken Tortilla Soup Recipe Creme De La Crumb

WebOct 29, 2018 · Instructions. Pound chicken to 1/2 inch thickness. Stir together 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 …

Rating: 5/5(38)
1. Pound chicken to 1/2 inch thickness. Stir together 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and brown sugar. Drizzle 1 tablespoon oil over chicken, rub onto both sides, then season with spice mixture and salt and pepper to taste on both sides. Grill chicken over medium-high heat for 5-8 minutes on each side until cooked through, then dice chicken and set aside.
2. While chicken is cooking, rub corn all over with oil and season generously with salt and pepper. Grill for about 8 minutes, turning often, until kernels begin to char a bit. Use a sharp knife to cut kernels off of the cob.
3. In a large stock pot combine chicken broth, diced tomatoes and green chiles, fire roasted tomatoes, black beans (or pinto beans), lime juice, diced onions, jalapenos, garlic, grilled corn and remaining spices.
4. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Stir in chicken, cilantro, and salt and pepper to taste. Serve with desired toppings.

Preview

See Also:

Show details