![]() The broth in chicken tortilla soup is flavorful and delicious and a big reason it’s so good is because the corn tortillas you stir in end up dissolving and becoming part of the soup and slightly thickening the broth, while adding a delicious corn flavor. Serve with cilantro, sour cream, tortilla strips, cheese and avocado. SO much easier than messing with raw chicken! Add in Tortilla StripsĬut corn tortillas into strips and add to soup. After 20 minutes or so, the chicken should be completely cooked and be easy to shred or cut.Īfter the chicken is shredded, return the completely cooked chicken back into the pot and finish with the tortillas. Instead of using separate cutting boards and knives for the chicken and cutting it before cooking, I like to use tongs and slide the whole chicken breasts right into the pot to poach. Cooking Chicken for Chicken Tortilla Soup Remove from pot, shred and return to soup. ![]() Cover and simmer 10-15 minutes or until chicken is cooked completely. (See my note below about cooking whole chicken breasts for this soup). Reduce to a simmer and place whole chicken breasts into soup. Stir in beans, tomato sauce, spices and chicken stock and bring to boil. Add in Beans, Tomato Sauce, Spices + Stock ![]() Sauté onion, garlic, carrot, zucchini, and corn in olive oil to soften slightly for roughly 5 minutes. Here is what you can expect when making this recipe: Saute Veggies Nothing hard about it, but just takes a little time! Be sure to use fresh corn cut from the cob for an extra sweet crunch. This recipe involves a ton of chopping and simmering. ![]()
0 Comments
Leave a Reply. |