Chicken Tortilla Soup Recipe – How to make tortilla soup

Chicken Tortilla Soup Recipe – How to make tortilla soup


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I love, love, love, love chicken tortilla soup. So, over the weekend, I prepared a few things.

the end.

Wasn’t that a nice story?

good! I’ll tell you something else: Once upon a time there was a person. That person was you. I made this soup. And I was happy.

the end.

*burp*

Here’s how to do it:

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First, mix some spices. This is cumin, chili powder and garlic powder. I also stirred in some salt.

You can easily use some pre-made taco seasoning or your own blend of flavorful seasonings (chipotle powder, for example) to make the soup yourself.

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Bring two pieces of boneless, skinless chicken breasts.

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Drizzle a little olive oil…

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Sprinkle a little spice on it.

Place the chicken in a preheated oven at 375 degrees, then cook the chicken breasts until cooked – about twenty or twenty-five minutes.

(Note: You can also boil chicken in a pot of water, just use some leftover roast chicken from the deli. It’s just that I don’t have any prepared food in my life.)

(Feeling sorry for me yet?)

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Yum! I made some extra breasts because they are easy to pull from the fridge and put on salads, sandwiches, etc.

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Shred the chicken with two forks…

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Then put the chicken aside until the soup is prepared.

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Next, chop some onions, garlic, green peppers and red peppers. If you also have yellow peppers, that will be positively wonderful.

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Next, put a little olive oil in a pot over medium to high heat…

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Then throw in the vegetables. Stir them to cook them a little.

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Add most of the remaining spice mixture, holding it back until you’re sure the soup needs it. Stir and cook for a minute or two.

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Add the chopped chicken and stir until combined.

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Then open the Rotel box…

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Pour the juice over it and everything will provide a nice flavor and add more spice, making this soup delicious.

If you don’t have a Rotel in your area, a can of diced tomatoes and a can of chopped green peppers will work well.

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Next, drink low-sodium chicken broth…

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Spray it in.

(Boiling water and chicken stock cubes are also good.)

(I like to give you alternatives as much as I can, because I don’t want anyone to feel trapped by their pantry stock.)

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Next, add two or three tablespoons of tomato paste, just to give the soup background a little dimension.

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Open two cans of black beans…

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Drain them…

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Then throw them directly into the bowl.

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Now just bring the whole sordid mess to a boil, then reduce the heat and simmer for thirty minutes or so.

Go for The Shred, Winsor Pilates, Callanetics, Jane Fonda, P2X90RBC3P0, or whatever the hot new workout is.

And go ahead and do it for me too, right?

Thank you for your cooperation.

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After about thirty minutes, sprinkle some cornmeal in a little warm water.

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Stir until combined…

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Then we pour the strange mixture into the soup. As the soup continues to cook over the next 30 minutes or so, the cornmeal will give the soup a little heft, as well as a nice hint of corn flavor.

You have to trust the leading woman.

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While the soup is cooking, prepare some toppings: Cut a red onion in half. Then make several slices. The closer the slices are to each other, the more accurate the dice will be.

Now, if you would please pretend that I took a picture of the finely chopped onions, I would be very grateful.

Thank you kindly.

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Here’s the little diced onion behind the beautiful avocado that you just cut in half.

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Use a spoon to scoop each avocado half into one piece…

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Then cut the avocado into pieces. This avocado was very soft; It’s actually better to use slightly stiffer tools. It’s easier to sprinkle it on soup this way.

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You’ll also need some cornflakes.

seriously. Corn tortillas are my life these days.

Did you know that corn tortillas blow flour tortillas out of the water in several ways?

At least that’s how I feel today, January 10, 2011.

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Cut the tortilla bread into slices…

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Then cut the strips so that they are all the same size.

Okay, back to the soup. Time to stir it up and have a nice taste or two. You really want the seasoning to be just right, so add more salt if necessary, or more cumin if you need more of that deep, distinct flavour, or more chilli punch if you need more heat.

Then turn off the stove and leave the soup for fifteen minutes or so.

Here’s something I recently discovered: soup tastes better if you turn the pot off and pause before serving.

Is this some ancient culinary truth that everyone knows but me? Because if so, I’m very late to the party.

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Just before serving, place the tortilla slices…

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Move them gently for a second. By the time you put this in the bowls, the strips will be nice and smooth.

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Ladle the soup into bowls, making sure there are plenty of pieces (chicken, vegetables, beans, tortilla strips) in each bowl. Then add the toppings: a nice amount of sour cream, onion, avocado, cheese (Monterey Jack is good), and — don’t leave this one out — cilantro! The coriander adds some delicious freshness.

You can also quickly fry some tortilla strips in oil and add some crunchy slices on top if you want to impress your friends!

But you guys are my friends already. We don’t need to care about these things.

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And don’t skimp on the toppings. They are part of the whole experience.

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Absolutely divine. That’s what this is.

You will love it beyond words.

Enjoy, my friends!

love,
PW

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