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Chicken tortilla soup5/30/2023 ![]() ![]() After 15 minutes of simmering, you’ll notice that most of the tortillas break down into the soup, naturally adding body and richness from the starches in the corn. Cutting them into smaller pieces allows the chicken stock to absorb and soften the tortillas as it cooks. The main contributor to thickening is thinly sliced tortillas. I use it to instantly thicken up a tomato sauce for dishes like spaghetti and meatballs. Step 1 In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Place the strips onto a plate lined with paper towels to drain excess oil. Fry the tortillas for 60 to 90 seconds or until crispy. Heat oil in a frying pan to 350 to 375 degrees Fahrenheit. The paste contains a high amount of tomato solids, which increases the viscosity of the liquid. Easy Slice corn tortillas into 2-inch long, inch thick strips. This chicken tortilla soup recipe is thickened in two ways: concentrated tomato paste and corn tortillas. I initially added double the amount and found that a little sour cream tamed the spice.įor my brave chili lovers, increase the spiciness to your liking! You can even experiment with adding green chilies to the mix. Add onion and salt cook, stirring often, until onion is softened, 5-10 minutes. Bring the soup up to a boil, then reduce to a simmer. Start with a small amount, taste, then add more to allow the heat to build. Heat oil in a large soup pot set over medium heat. Add the corn, beans, tomato paste, diced tomatoes, diced green chiles, chicken broth, and reserved chicken breasts. The level of spiciness can be adjusted by adding one or two more tablespoons of chopped chipotle peppers. Ingredient Guides 25 Types of Peppers to Know Making the soup spicier ![]()
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