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Hen Tortilla Soup – Consuming Chicken Meals

by Editorial
Hen Tortilla Soup – Consuming Chicken Meals

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This rooster tortilla soup is loaded with veggies, black beans, shredded rooster and topped with do-it-yourself crunchy tortilla strips. It’s comforting, straightforward to make and excellent for meal prep.

Two of my favourite EBF soup recipes are my rooster enchilada soup and rooster fajita soup, so it was solely becoming that I share a recipe for rooster tortilla soup!

This hearty and flavorful soup is full of tender shredded rooster, black beans, contemporary veggies and a mix of spices. And let’s not neglect about the very best half… the crispy tortilla strips on prime, that are baked as an alternative of fried.

Add this soup to your menu ASAP. It’s assured to be a brand new household favourite!

A bowl of chicken tortilla soup with toppings.

Why You’ll Love This Recipe

  • A one pot meal that may be made on the range prime or within the sluggish cooker!
  • Filled with taste and a touch of spice.
  • Nice for meal prep! Prep an enormous batch over the weekend and also you’ll have lunches able to go for the week!
Ingredients measured out to make Chicken Tortilla Soup: chili powder, jalapeño, onion, broth, fire roasted crushed tomatoes, black beans, garlic, chicken, olive oil, lime juice, corn, pepper, cumin, paprika and sea salt.

Substances Wanted

  • olive oil – to sauté the greens for the stovetop technique. Avocado oil works as effectively.
  • yellow onion & garlic – offers a flavorful base for the soup.
  • jalapeño pepper – I used one de-seeded pepper, however be happy to solely use half if you would like much less spice or add the seeds for extra spice.
  • black beans – I used canned black beans as a shortcut. Simply be sure to rinse and drain earlier than including to the soup.
  • corn – both frozen corn or canned corn works!
  • seasonings & spices – chili powder, cumin, smoked paprika, sea salt and black pepper.
  • fire-roasted crushed tomatoes – common diced tomatoes will work as effectively however I like the flavour depth the fire-roasted tomatoes add.
  • broth – rooster or vegetable broth are nice choices. I like to recommend utilizing low sodium so you’ll be able to management the saltiness of the soup. Should you like a thicker soup, I like to recommend beginning with 3 cups of broth whereas including extra as desired.
  • rooster – boneless thighs or rooster breasts work. You may cook dinner uncooked rooster within the soup after which shred it or use pre-cooked shredded rooster or shredded rotisserie rooster. See my observe within the recipe.
  • lime – I like to recommend utilizing freshly squeezed lime juice for the very best taste. A splash of lime juice provides a needed acidity to the soup that brightens the remainder of the flavors.
  • contemporary cilantro – provides a contemporary addition to the soup. You should definitely avoid wasting for further toppings as effectively!
  • toppings – avocado, shredded pepper jack or cheddar cheese, jalapeño slices and Greek yogurt or bitter cream.
  • tortilla strips – we’re making baked tortilla strips as an alternative of fried ones. Simply minimize small corn tortillas into strips, toss them with sea salt and olive oil and bake! For a shortcut, you need to use store-bought tortilla chips and crumble them on prime of the soup. My two favourite tortilla chip manufacturers are Late July natural chia & quinoa chips and Zack’s Mighty, that are natural.
Collage of 8 photos showing the steps to make Chicken Tortilla Soup: making crispy corn tortilla strips and cooking the soup in a pot.

Find out how to Make

ON THE STOVE

  1. Preheat oven to 400ºF and spray two baking pans with cooking spray or line with parchment paper.
  2. Should you haven’t already, minimize tortillas into ¼” strips. Unfold strips onto baking trays in a single layer. Drizzle tortilla strips with oil and sprinkle with salt. Bake for 13-Quarter-hour or till tortillas crisp up and begin to flip golden brown. Put aside.
  3. Whereas tortillas are baking, begin making soup. In a Dutch oven or deep pot, warmth oil over medium-high. Sauté onion, garlic and jalapeño pepper, till aromatic and the onion is translucent about 4-5 minutes.
  4. Add black beans, corn, spices, crushed tomatoes, broth and rooster breasts. Convey to a boil then scale back warmth to a simmer, cowl and simmer for about 20-25 minutes or till rooster is tender and cooked by.
  5. Take away the rooster from the pot, permit to chill barely after which use two forks to shred. Add shredded rooster, cilantro and lime juice and simmer for a couple of minutes till rooster is heated by. Style and season with extra salt and pepper if wanted.
  6. Serve in bowls and prime with shredded cheese, cilantro, avocado, jalapeño slices, greek yogurt/bitter cream and tortilla strips or desired toppings.
Related Story  Cauliflower Brownie Baked Oatmeal - Consuming Chook Meals

IN THE SLOW COOKER

  1. Add the entire elements aside from the lime juice, cilantro and toppings into your sluggish cooker. Cowl and cook dinner on excessive for 3-4 hours or low for 7-8 hours.
  2. When soup is nearly completed cooking preheat oven to 400ºF and spray two baking pans with cooking spray or line with parchment paper.
  3. Reduce tortillas into ¼” strips and unfold onto baking trays in a single layer. Drizzle with oil and sprinkle with salt. Bake for 13-Quarter-hour or till tortillas crisp up and begin to flip golden brown. Put aside.
  4. As soon as rooster is tender, take away from sluggish cooker, permit to chill barely after which use two forks to shred.
  5. Return rooster to sluggish cooker. Stir in lime juice and cilantro. Style and season with extra salt and pepper if wanted.
  6. Portion soup into bowls and prime with tortilla strips and most well-liked toppings!
A spoonful of chicken tortilla soup.

Customise Your Soup

  • Vegan – Make this soup vegan through the use of vegetable broth and 1-2 cans of rinsed and drained chickpeas, lentils or black beans instead of the rooster.
  • Add rice – Make this soup heartier by including in cauliflower rice, cooked brown/white rice, or quinoa. You may stir frozen or contemporary cauliflower rice or cooked white/brown rice on to the soup as soon as it’s completed cooking and warming within the sluggish cooker. Stir and let heat till soup is heat all through.
  • Spice – Should you’re not a fan of spice (or serving kiddos) merely take out the jalapeño. However, if you wish to kick the boost a notch add a second jalapeño pepper or add chipotle peppers in adobo sauce.
  • Creamy – If you wish to make this soup creamy you’ll be able to add some heavy cream or coconut cream to the soup earlier than serving.
Bowls of chicken tortilla soup with extra tortillas.

What to Serve With Hen Tortilla Soup

I like to recommend topping this soup with shredded cheese, cilantro, bitter cream, avocado and the tortilla strips, however you’ll be able to prime it with something you’d like! It’s a filling meal by itself, however if you wish to pair it with some sides listed here are some options:

A bowl of chicken tortilla soup.

Find out how to Retailer Leftovers

This soup is ideal for meal prep! I really like making a batch on the weekend so I’ve lunch or dinner able to go for the week. For storing, permit the soup to chill after which fastidiously switch to an hermetic container. Retailer within the fridge for as much as 5 days. You possibly can additionally freeze for as much as 3 months in a freezer-safe container.

Extra Soup Recipes to Strive

You should definitely take a look at all of my rooster recipes in addition to the complete assortment of soup recipes right here on EBF!

Hen Tortilla Soup

This rooster tortilla soup is loaded with veggies, black beans, shredded rooster and topped with do-it-yourself crunchy tortilla strips. It is comforting, straightforward to make and excellent for meal prep.

A bowl of chicken tortilla soup with toppings.

Soup

  • ½ Tablespoon olive oil or avocado oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, de-seeded and chopped
  • 1 15 oz can black beans, rinsed and drained
  • 1 ½ cup frozen candy corn, or one 15 oz can, drained
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon floor pepper
  • 1 28 oz can hearth roasted crushed tomatoes
  • 4 cups low-sodium rooster broth, or vegetable broth
  • 1 ½ pound boneless skinless rooster thighs, or rooster breasts
  • ¼ cup cilantro, plus extra for topping
  • Juice of 1 lime
  • Avocado, for topping
  • Shredded cheese, for topping
  • Jalapeño slices, for topping
  • Greek yogurt or bitter cream, for topping
  • Lime wedges, for serving

Range Prime

  • Preheat oven to 400 F and spray two baking pans with cooking spray or line with parchment paper.

  • Should you haven’t already, minimize tortillas into ¼” strips. Unfold strips onto baking trays in a single layer. Drizzle tortilla strips with oil and sprinkle with salt. Bake for 13-Quarter-hour or till tortillas crisp up and begin to flip golden brown. Put aside.

  • Whereas tortillas are baking, begin making soup. In a Dutch oven or deep pot, warmth oil over medium excessive. Sauté onion, garlic and jalapeno pepper, till aromatic and the onion is translucent, about 4-5 minutes.

  • Add black beans, corn, spices, crushed tomatoes, broth and rooster. Convey to a boil then scale back warmth to a simmer, cowl and simmer for about 20-25 minutes or till rooster is tender and cooked by.

  • Take away the rooster from the pot, permit to chill barely after which use two forks to shred. Add shredded rooster, cilantro and lime juice and simmer for a couple of minutes till rooster is heated by. Style and season with extra salt and pepper if wanted.

  • Serve in bowls and prime with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/bitter cream and tortilla strips or desired toppings.

Sluggish Cooker

  • Add the entire elements aside from the lime juice, cilantro and toppings into the sluggish cooker. Cowl and cook dinner on excessive for 3-4 hours or low for 7-8 hours till rooster is cooked by and simply falls aside.

  • When soup is nearly completed cooking preheat oven to 400F and spray two baking pans with cooking spray or line with parchment paper. Reduce tortillas into ¼” strips and unfold onto baking trays in a single layer. Drizzle with oil and sprinkle with salt. Bake for 13-Quarter-hour or till tortillas crisp up and begin to flip golden brown.

  • As soon as rooster is tender, take away from sluggish cooker, permit to chill barely after which use two forks to shred.

  • Return rooster to sluggish cooker. Stir in lime juice and cilantro. Style and season with extra salt and pepper if wanted.

  • Serve in bowls and prime with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/bitter cream and tortilla strips or desired toppings.

  • Shredded rooster: If you have already got shredded rooster readily available you’ll be able to skip including the uncooked rooster breasts and add about 3 cups shredded rooster into the soup while you add the lime juice and cilantro. Warmth till rooster is heat and serve. 
  • Much less spice: Should you’re not a fan of spice (or serving kiddos) merely skip the jalapeño pepper.

Serving: 1/6 recipe, no extra toppings Energy: 555kcal Carbohydrates: 64g Protein: 36g Fats: 18g Saturated Fats: 3g Polyunsaturated Fats: 3g Monounsaturated Fats: 8g Ldl cholesterol: 126mg Sodium: 1055mg Potassium: 701mg Fiber: 11g Sugar: 14g

DID YOU MAKE THIS RECIPE?

Please depart a remark and star score on this submit and share on social media utilizing the hashtag #eatingbirdfood. I really like seeing your recipe shares!

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