![]() ![]() Corn Tortillas – It wouldn’t be chicken tortilla soup without corn tortillas! You’ll crisp them up in a frying pan.I usually just use whatever I have on hand. Canned Beans – You can use white or black beans here.Canned Corn – Use canned corn as a timesaving shortcut.Mexican Oregano – This variety of oregano features more of a citrus flavor than Italian oregano.Water will work in a pinch, but your broth won’t be as flavorful. Chicken Stock – You can also use vegetable stock.Yellow Onion – All good broths start with sautéed onion!.Diced Tomatoes – Feel free to use fresh tomatoes, but I typically use canned to save on time.Both are mild - pasillas are just slightly hotter than anchos. ![]() Dried Chili – Use 1 ancho or pasilla chili.Simply chop into 1-inch pieces, then add it to the soup as instructed, but cook for 10 minutes instead of 5. You can also use chicken breast (fresh or thawed). Chicken – I use rotisserie chicken from the supermarket (or Costco) for my sopa Azteca.Served with crispy tortilla chips, avocado, and jalapeños on top, the combination of textures and flavors is unlike anything I’ve ever tasted.Ĭurious yet? I thought so! Make this chicken tortilla soup recipe tonight and prepare to be blown away! INGREDIENT NOTES AND SUBSTITUTIONS I add canned corn and beans (so easy) to the mix to bulk it up even more. The broth is rich and just a little bit spicy thanks to the addition of chilis. I’ve been a huge fan of chicken tortilla soup for a while now - also called sopa Azteca, it originated in Central Mexico. Oh, how wrong I was! Between this recipe for my Pozole Rojo, Italian meatball soup, sausage and lentil soup, and Crockpot ham and bean soup, it’s clear that there are plenty of hearty soup options out there. I was once naive enough to assume that soup wasn’t filling. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |