Chicken Tortilla Soup

75 mins
Serves 6
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Directions

  1. 1Season chicken with: 2 tsp salt, 1 1/2 tsp Mexican oregano, 1 tsp smoked paprika, 1 tsp cumin, 1 1/2 tsp black pepper, 1 tsp ground coriander, 1 tsp chili powder
  2. 2Season chicken with: 2 tsp salt, 1 1/2 tsp Mexican oregano, 1 tsp smoked paprika, 1 tsp cumin, 1 1/2 tsp black pepper, 1 tsp ground coriander, 1 tsp chili powder
  3. 3Season chicken with: 2 tsp salt, 1 1/2 tsp Mexican oregano, 1 tsp smoked paprika, 1 tsp cumin, 1 1/2 tsp black pepper, 1 tsp ground coriander, 1 tsp chili powder
  4. 4Add oil to a large pot and pan-fry chicken until golden char; set aside.
  5. 5Add oil to a large pot and pan-fry chicken until golden char; set aside.
  6. 6Add oil to a large pot and pan-fry chicken until golden char; set aside.
  7. 7In the same pot, fry 1 chopped onion, 3 minced garlic cloves, and 1 minced jalapeño until fragrant.
  8. 8In the same pot, fry 1 chopped onion, 3 minced garlic cloves, and 1 minced jalapeño until fragrant.
  9. 9In the same pot, fry 1 chopped onion, 3 minced garlic cloves, and 1 minced jalapeño until fragrant.
  10. 10Add 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika, and 1 tsp cinnamon; sauté.
  11. 11Add 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika, and 1 tsp cinnamon; sauté.
  12. 12Add 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika, and 1 tsp cinnamon; sauté.
  13. 13Add 4 cups chicken broth and 2 cups of water.
  14. 14Add 4 cups chicken broth and 2 cups of water.
  15. 15Add 4 cups chicken broth and 2 cups of water.
  16. 16Add 2 bay leafs and 1 tsp Mexican oregano; bring to a boil.
  17. 17Add 2 bay leafs and 1 tsp Mexican oregano; bring to a boil.
  18. 18Add 2 bay leafs and 1 tsp Mexican oregano; bring to a boil.
  19. 19Add the chicken back into the pot, along with 3 chili guajillos (seeds removed).
  20. 20Add the chicken back into the pot, along with 3 chili guajillos (seeds removed).
  21. 21Add the chicken back into the pot, along with 3 chili guajillos (seeds removed).
  22. 22Simmer on low heat, covered, for 1 hour until chicken shreds easily.
  23. 23Simmer on low heat, covered, for 1 hour until chicken shreds easily.
  24. 24Simmer on low heat, covered, for 1 hour until chicken shreds easily.
  25. 25Remove the chicken and chilis from the pot; shred the chicken and blend the chilis with some broth.
  26. 26Remove the chicken and chilis from the pot; shred the chicken and blend the chilis with some broth.
  27. 27Remove the chicken and chilis from the pot; shred the chicken and blend the chilis with some broth.
  28. 28Add 1 large can of crushed tomatoes and the blended chili sauce to the pot.
  29. 29Add 1 large can of crushed tomatoes and the blended chili sauce to the pot.
  30. 30Add 1 large can of crushed tomatoes and the blended chili sauce to the pot.
  31. 31Add 2 cups black beans and 2 cups roasted corn; mix well.
  32. 32Add 2 cups black beans and 2 cups roasted corn; mix well.
  33. 33Add 2 cups black beans and 2 cups roasted corn; mix well.
  34. 34Add the shredded chicken and a handful of chopped cilantro.
  35. 35Add the shredded chicken and a handful of chopped cilantro.
  36. 36Add the shredded chicken and a handful of chopped cilantro.
  37. 37Simmer for 5 minutes, then fry tortilla strips until golden.
  38. 38Simmer for 5 minutes, then fry tortilla strips until golden.
  39. 39Simmer for 5 minutes, then fry tortilla strips until golden.
  40. 40Add salt to taste and garnish with sour cream, roasted corn, tortilla strips, cilantro, lime, cheese, and avocado.
  41. 41Add salt to taste and garnish with sour cream, roasted corn, tortilla strips, cilantro, lime, cheese, and avocado.
  42. 42Add salt to taste and garnish with sour cream, roasted corn, tortilla strips, cilantro, lime, cheese, and avocado.

Ingredients

  • 3 chicken breast
  • 3 chicken breast
  • 3 chicken breast
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 3 chili guajillos
  • 3 chili guajillos
  • 3 chili guajillos
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 chopped onion
  • 1 chopped onion
  • 1 chopped onion
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 2 bay leafs
  • 2 bay leafs
  • 2 bay leafs
  • 1 tsp Mexican oregano
  • 1 tsp Mexican oregano
  • 1 tsp Mexican oregano
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 2 cups black beans
  • 2 cups black beans
  • 2 cups black beans
  • 2 cups roasted corn
  • 2 cups roasted corn
  • 2 cups roasted corn
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1.5 tsp Mexican oregano
  • 1.5 tsp Mexican oregano
  • 1.5 tsp Mexican oregano
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 large can crushed tomatoes
  • 1 large can crushed tomatoes
  • 1 large can crushed tomatoes
  • 0 tortilla strips
  • 0 tortilla strips
  • 0 tortilla strips
  • 0 sour cream
  • 0 sour cream
  • 0 sour cream
  • 0 cheese
  • 0 cheese
  • 0 cheese
  • 0 avocado
  • 0 avocado
  • 0 avocado
  • 1 lime
  • 1 lime
  • 1 lime

Equipment

large potblender