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This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients.

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Ingredients requirements of Chicken Tortilla Soup:

1. You need 2 for Split, bone-in, skin on chicken breast
2. Require 1 for 49.5 oz can of chicken broth
3. Take 1 medium for white onion, diced
4. Need 1 for poblano pepper, diced
5. Need 2 clove of Garlic, minced
6. Take 6 for scallions (green tops and white bottoms separated)
7. Provide 1 of 28 oz can diced tomatoes (undrained)
8. Make ready 1 - 14.5 oz can of refried beans
9. Provide 1 14.5 oz can of low-sodium black beans (undrained)
10. Take 1 cup - Vodka
11. Take 1 tbsp - Mexican oregano
12. Take 2 tsp - Cumin seeds
13. Require 1 tsp - Dried cilantro
14. Provide 3 of Bay leaves
15. Make ready 1 bunch fresh cilantro
16. Prepare 1 for Kosher Salt
17. You need 1 Fresh-ground pepper

I never even thought to make it at. It's made with crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime. Here is a delicious way to make chicken tortilla soup. You can garnish with many ingredients to suit your needs and make this a meal.

Chicken Tortilla Soup step by step:

1. Heat a Dutch oven or another large, heavy pot on the stove on medium-high heat. Season chicken breasts liberally with Kosher salt. Place chicken breasts skin side down in Dutch oven. Brown and render as much fat out of the skin as possible. When skin is golden brown, remove chicken to a second pot.
2. Reduce heat on Dutch oven to medium. Add cumin seeds to Dutch oven chicken fat and toast for one minute. Sauté diced white onion and diced white part of onion from the scallions in the chicken fat for 3-5 minutes. Add diced poblano and minced garlic and Sauté for another 3-5 minutes. Add Mexican oregano and dried cilantro.
3. In the second pot, pour the broth over the chicken breasts. Cover with a lid and bring to a simmer. Cook chicken all the way through. Remove chicken from broth and allow to cool until it is able to be pulled from the bones and shredded. Discard bones. Reserve chicken and broth.
4. Add canned tomatoes (undrained) to vegetable mixture. Immediately stir in vodka. Bring to a simmer. Stir in refried beans and black beans (undrained). Add bay leaves.
5. Add reserved chicken broth to vegetable mixture. Bring to a boil and reduce to a simmer. Add the corn. Simmer for 20-30 minutes. At this point, soup is ready to serve BUT it can simmer for a few more hours for a thicker broth. Five minutes before service, stir in diced fresh cilantro (as little or as much as you prefer). Garnish with sour cream, green onion tops from scallions, tortilla chips, guacamole or any other traditional Tex-Mex garnish. Enjoy!

This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. Chicken Tortilla Soup is one of my favorites because there's so much going on.particularly at the end when you add the gorgeous toppings. This Chicken Tortilla Soup is the soup of my dreams. It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken.

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