Classic Chicken Tortilla Soup Recipe
If you’re a fan of southwestern cooking, dig into a bowl of hot tortilla soup. This versatile recipe can also be made with either chicken or pulled pork. Either way, you’ll love the rich, smoky, medium-spicy broth.
Ingredients
Instructions
Prep. Chop the onions, bell pepper, and jalapeno (remove the seeds for less heat), and mince the garlic.
Cook. Cook the chicken breasts by simmering in the chicken broth in a medium pot until tender enough to shred, about 15 minutes. Remove and let cool. Reserve the chicken broth.
Sauté the onion, bell pepper, jalapeno and garlic in oil over medium heat in a large enameled cast iron or other stock pot until softened, about 5 minutes. Season the vegetables lightly with salt and pepper. Drain and rinse the beans, then add to the pot along with the corn and both cans of tomatoes with their juices. Season again lightly with salt and pepper. Let simmer.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Amazingribs →Chef's Notes
Grilled Chicken Option. Fire up a grill to medium heat. Brush the chicken breasts with oil and season with salt and pepper. Grill the chicken until it reaches an internal temperature of 160°F, 8 to 10 minutes per side. Set aside wrapped in foil to keep warm.
Pulled Pork Option. You can replace the chicken with 12 to 14 ounces pulled pork. Reheat in a saucepan over medium heat with a little chicken stock if necessary to rehydrate it. Then add it to the soup as directed in place of the chicken.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.




Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment