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Before you jump to Chicken Tortilla Soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Consuming Apples Is Good.
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So what can all these vitamins and minerals do for the particular health of your body. You might or might not be aware that apples may actually help reduce risks of various cancers, and that is because of all the things in apples. And also by eating apples you could lower your chances of getting breast or lung cancer. That point on its own should be enough to make sure people are eating at least one apple a day.
And now you recognize why people tell you that you need to eat an apple every day. Something you should understand is that we only discussed a handful of the benefits of eating apples. In the event you look and ask around, you are going to come to see that the benefits can seem limitless. When you go shopping again, don’t forget to buy a number of apples, their in the produce section. It can definitely help your health and wellbeing for short term as well as for the long haul.
We hope you got insight from reading it, now let’s go back to chicken tortilla soup recipe. To cook chicken tortilla soup you need 17 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Chicken Tortilla Soup:
- Provide 2 Split, bone-in, skin on chicken breast
- Take 1 49.5 oz can of chicken broth
- You need 1 medium white onion, diced
- You need 1 poblano pepper, diced
- Get 2 clove Garlic, minced
- Get 6 scallions (green tops and white bottoms separated)
- Provide 1 28 oz can diced tomatoes (undrained)
- Prepare 1 14.5 oz can of refried beans
- Use 1 14.5 oz can of low-sodium black beans (undrained)
- You need 1 cup Vodka
- Get 1 tbsp Mexican oregano
- You need 2 tsp Cumin seeds
- Get 1 tsp Dried cilantro
- Get 3 Bay leaves
- Get 1 bunch fresh cilantro
- Prepare 1 Kosher Salt
- Take 1 Fresh-ground pepper
Steps to make Chicken Tortilla Soup:
- 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.
- 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.
- 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.
- 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.
- 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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