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Hearty Chicken Tortilla Soup Inspired Bowl
medium
Dinner
Tex-Mex
Hearty Chicken Tortilla Soup Inspired Bowl
15m
Préparation
75m
Cuisson
8
Portions
758
Vues
1 photos • Appuyez pour voir
Experience a rich, velvety soup where corn tortillas dissolve into a savory broth to create a perfect, restaurant-style consistency. This comforting Chicken dish features melted cheese and warm spices, making it an ideal meal for any occasion.
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Recette publique
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8
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Ingrédients
- ✓240 ml diced carrots
- ✓240 ml diced celery
- ✓240 ml diced yellow onion
- ✓2 cloves minced garlic
- ✓1701 g chicken broth
- ✓283 g diced tomatoes with green chilies
- ✓42.5 g taco seasoning
- ✓10 count corn tottilla pieces
- ✓340 g shredded cooked chicken
- ✓340 g Monterey Jack cheese
- ✓240 ml half-and-half or milk
- ✓15 ml olive or corn oil
Instructions
1
Sauté the carrots, celery, and onions in oil until softened, adding the garlic during the final minute.
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Astuce:Ensure the vegetables are finely diced to allow them to cook evenly.
2
Pour in the chicken broth and bring the mixture to a gentle boil.
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Astuce:Use a high-quality low-sodium broth to better control your salt levels.
3
Stir in the canned tomatoes with chilies, taco seasoning, and cooked chicken. Incorporate the corn tottilla pieces, stirring occasionally.
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Astuce:Simmer for 45 minutes until the corn tortillas have fully broken down and thickened the soup base.
4
Reduce the heat, stir in the shredded cheese, and simmer for 10 minutes, followed by the milk, simmering for another 10 minutes until creamy.
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Astuce:Do not boil after adding the dairy to prevent curdling.
Chicken
tottilla
soup
comfort food
Tex-Mex
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