In a menu of the restaurant I get delighted when I see tortilla soups.
It's a bit sweet with a delicious rice, maize and black beans, ripe peppers, crispy avocados and on top of those addictively great tortilla bands I can't bear.
You will make it at home in 30 minutes instead of taking a drive. Too many ingredients are poured into the pot all at once, and this moist, delicious soup is ready before you know it. So it's different than my first edition of the restaurant.
In order to save you time, use the shop which bought or remaining chicken. Of course, if you are so inclined, you may roast or pan-saved poultry.
Ensure the soup is salted to taste. I use low-sodium broth, salt-free tomatoes in my soup and apply some salt to my soup to hold the salt amount under track.
The salt level in low-sodium soup, ducks, dried tomatoes, black beans and salt tastes all differ according to the flavor in food.
My family enjoyed the soup and I think it's made so quickly and easy. And better than a pub. And more!
This lets me stockpile halfway into the freezer every night, when I'd only like to dine out of the fridge. Despite cold weather and flu around the corner, it's great to get broth.
Easy 30-Minute Homemade Chicken Tortilla Soup
- Yield: about 10 cups
- Total Time :30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- 10 small corn tortillas, cut into 1/4-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 2 tablespoons olive oil
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
- 4 garlic cloves, peeled and finely minced
- 32 ounces (4 cups) low-sodium broth
- two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
- one 15-ounce can black beans, drained and rinsed
- 2 cups shredded cooked (use storebought rotisserie to save time; or roast or cook your own in a skillet)
- 1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (regular paprika may be substituted)
- 1/4 teaspoon cayenne pepper, optional and to taste
- 1/3 cup fresh cilantro leaves, finely minced
- diced avocado for serving, optional for serving
- shredded cheese, optional for serving
- sour cream, optional for serving
- Strips of tortilla–Preheat oven to 375F, line a baker with a Silpat or foil to maintain cleaning period, scatter the strips, drizzle uniformly over the olive oil, sprinkle with kosher salt equally and sprinkle with the hands to cover uniformly, bread for 15 to 18 minutes, or baked to the vibrant and softly golden brown. When strips cooked, the soup began producing.
- Soup –apply 2 tablespoons of olive oil and heat to a big hot oven or stockpot over medium heat.
- Add the onion, jalapeno and sauté, or before vegetables continue to soften for approximately 5 minutes Intermittently pulse. Heat.
- Remove 1 or 2 minutes of garlic and sauté. Bring in and out of the combination.
- Add the stock, tomatoes and juices, black beans, rice, peas, lime juice, chillies, cumin, 2 teaspoons of salt, rice pepper, roasted chili pepper and bring to a simmer. Add to a simmer. Allow a blend of 5 to 7 minutes to boil gently. When you want your soup to have more bouquet at any stage, add 1 to 2 cups of broth, you can change the amount of salt and seasoning at the top.
- Attach the coriander and cook for 1 minute.
- Remove broth to taste and butter. It differs depending on the spicy essence and the tastes of broth, onions, black boas and rotisserie meat. Change seasoning (salts, peppers, pickles, cumin, cayenne etc.) to allow the required change of the seasons.
- Laden broth in bowls and tortilla pieces, with tomato, cheese and/or sour cream available to taste; serve immediately. Serve immediately. In the refrigerator, the soup is kept airtight for 5 to 7 days or up to 6 months at the fridge. Additional strips of tortilla can remain airtight for up to 5 days at room temperature.