Slow-Simmered Chicken Tortilla Soup
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Slow-Simmered Chicken Tortilla Soup
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Bring something special to the table with this well-loved recipe.
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Ingredients
Soup:
- 1 tbsp vegetable oil
- 1 onion diced, small sweet yellow
- 1 tsp cumin
- 1 tsp chili powder
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 oz can whole tomatoes mashed
- 1 oz can enchilada sauce
- 1 oz can green chiles
- 2 tbsp cilantro divided, fresh
- 1 bay leaf
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 lb chicken breast boneless & skinless, uncooked
- 1 oz frozen corn package
- 2 corn tortillas diced
Toppings:
- sour cream
- avocado fresh
- Monterey jack cheese shredded
- cilantro fresh
- tortilla chips
- lime wedges
Instructions
- Preheat the oven to 275 degrees.
- Heat the vegetable oil in a large Dutch oven over medium heat.
- Add the diced onion to the hot oil and cook, stirring often, for 2-3 minutes.
- Add the cumin, chili powder, and minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth, mashed tomatoes, enchilada sauce, can of green chiles, one tablespoon of fresh cilantro, bay leaf, and season with sea salt and freshly cracked pepper, to taste.
- Add the uncooked chicken breasts, frozen corn, and diced corn tortillas then cover with a lid and place into the oven for 4 hours.
- Remove the Dutch oven from the oven and carefully remove the chicken breasts.
- Shred the meat with two forks then return to the soup.
- Add the remaining tablespoon of fresh cilantro to the soup then taste and season with sea salt and freshly cracked pepper, to taste.
- Ladle into bowls and top with sour cream, fresh avocado, shredded cheese, and fresh cilantro with tortilla chips and lime wedges on the side. Enjoy!
- Side Note: To make this soup in a slow cooker, simply add all ingredients into the slow cooker then cover with a lid and cook on low for 6-8 hours or on high for 3-4 hours.
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