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Ingredients:
- 2 pounds boneless skinless chicken breast, flattened to 3/4 inch thick
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons canola oil, divided
- 1 cup chopped white onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon chili powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cayenne
- 1/4 teaspoon all-spice
- 1 tablespoon chopped chipotle chilis in adobo sauce (do not drain)
- 1/4 cup tomato paste,
- 1 14.5 ounce canned fire roasted tomatoes with green chilies
- 6 cups unsalted chicken stock
- tortilla chips
- cilantro
- jalapeno
- limes
- avocado
Directions:
- Sprinkle both sides of chicken with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken, making sure not to crowd the pan, work in two batches if needed. Cook the chicken until browned, 6 to 7 minutes. Turn chicken over and cook for another 6 to 7 minutes. Chicken is ready when the internal temperature reaches 160F. Remove chicken from the pan and set aside to shred once it is cooled. Once the chicken is shredded divide it in half.
- In the same pan, heat remaining tablespoon of oil over medium-high heat Add onion and red pepper, and cook, stirring frequently until softened and lightly browned in spots, about 4 to 5 minutes (reduce heat if pan starts to scorch). Add garlic, cook and stir until fragrant, about 30 to 60 seconds. Lower heat to medium and stir in cumin, oregano, marjoram, chili powder, coriander, cayenne and all-spice; cook and stir 1 minute more to bloom the spices.
- Add chipotle and tomato paste, cook and stir for 1 minute. Add fire roasted tomatoes and green chilies (with juice), chicken stock and half of the shredded chicken (the remaining half to be added at serving so not all the chicken breaks down). Let simmmer for 20 minutes so flavors can meld together. Taste and add more salt and cayenne as preferred.
- To serve, ladle soup into into bowls and layer with preferred toppings and remaining half of chicken.
Recipe source: bakersroyale
source https://www.abellkitchen.com/2019/02/chicken-tortilla-soup-recipe.html
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