Chicken Tortilla Soup
Use our BakeBot Ai Chat for instant answers.
Why I Love This Recipe
also on my blog: ellysaysopa.vox.com
Ingredients You'll Need
2 Tbsp. vegetable, canola or corn oil
1 large chicken breast
2 corn tortillas, cut into 1" squares
2 large anaheim chili peppers, diced
1 large poblano pepper, diced
1 jalepeno, diced
1 cup corn (cut from the cob or frozen/thawed)
1 onion, diced
3 cloves garlic, minced
2 tomatoes, cored, seeded and chopped
2 Tbsp. tomato paste
1/2 Tbsp. ground cumin
1 bay leaf
2 qts. chicken stock or broth
salt and pepper
Directions
In a stockpot, heat the oil. Sprinkle the chicken with salt and pepper and then cook it in the oil, just to brown on both sides. Add the tortilla squares and cook over low heat until they are slightly crisp. Add the peppers, onions and corn and stir until they are coated by the oil. Add the tomatoes, cumin, bay leaf and tomato paste and simmer for 10 minutes to combine the flavors and cook the vegetables.
Add the chicken broth and salt and pepper to taste. Bring the soup to a boil and then reduce to a simmer. Simmer over low heat for about 20-25 minutes, until the flavors have developed and the chicken is cooked through. Remove the chicken from the soup and slice or chop.
Season the soup to taste, if necessary. Remove the bay leaf and pulse process the soup in your food processor (in batches, if necessary). Add the chopped chicken back into the soup, and garnish with your favorite toppings.
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
