After living in Texas for 10+ years, I grew up with an appreciation for Tex-Mex. Tex-Mex clearly is one of importance for it to have its own genre. Which you may now understand as to why or how I have many Latin inspired recipes (i.e. vegan quesadillas, guacamole).
Herbnstyle is all about recreating our favorite dishes into allergy-friendly recipes in style. So, with the soup season on the rise, I thought to share one of my favorite fall/winter cozy dishes.
Today I have for you all a hardy and flavorful Tex-Mex classic with a spicy kick! This is my allergy-friendly Chicken Tortilla Soup!
Ingredients
- Cooked Shredded Chicken Breast*
- Vegetable Oil
- White Onion
- Garlic
- Taco Seasoning
- Cumin & Coriander*
- Jalapeños
- Tomato Paste
- Bell peppers
- Black Beans
- Rotel
- Adobo
- Veggie or Chicken Broth
- Tortillas
- Salt
- Toppings (Cilantro, Vegan Sour Cream, Vegan Cheese, Avocado)
Materials
- Soup Pot
- Wooden Spoon or Spatula
- Knife
- Measuring spoons
- Ladle
*= Optional
First, start by preparing your shredded chicken breast. You can season and cook your chicken boneless skinless breast by searing or boiling. Once the chicken is fully cooked shred with fork or hands.
While, or after, chicken is cooking in a large soup pot over medium heat add cooking oil and begin to saute your diced onions and minced garlic.
Once the onions are translucent, add in taco seasoning and begin to incorporate diced jalapeños and diced bell peppers.
As the peppers and jalapeños begin to soften stir in tomato paste, black beans, Rotel, and adobo seasoning and allow to cook for 3-5mins.
Next, add broth and shredded chicken and allow soup to cook on low heat for 10-15mins.
While the soup is cooking prepare your homemade tortilla strips
With a knife cut 6-8 long strips and slice the strips in two, heat a small skillet with cooking oil and allow for the strips to fry on medium heat for 2-3mins on each side or until golden brown
Remove strips from pan once they have crisped and lightly salt them.
Once the tortillas are prepared, gather the remaining toppings to serve.
At this point, the soup should be ready to ladle into a bowl, add toppings and serve.
Chicken Tortilla Soup
Equipment
- Large cooking pot
- Knife
- Wooden spoon or spatula
- Measuring Spoons
- Ladle
Ingredients
- 2 Boneless Skinless Chicken Breast cooked and shredded
- 1 White onion diced
- 2 cloves Garlic minced
- 1 tbsp Taco Seasoning
- 1 tsp Cumin optional
- 1 tsp Coriander optional
- 1 Large Bell Pepper diced
- 2 Jalapeños diced, deseeded
- 1 can Tomato paste
- 1 can Black Beans low sodium
- 1 can Rotel mild or medium
- 1 carton Broth veggie or chicken
Toppings
- ¼ cup Cilantro
- Lime Juice
- Vegan Sour Cream serving
- Vegan cheese serving
- 2 Avocados diced
Homemade Tortilla Strips
- 2 Vegan Tortillas sliced in strips
- 2 tbsp Vegetable Oil
- Salt to taste
Instructions
- Cook (pan sear or boil) and shred chicken breast and place to the side to rest
- In a large soup pot, saute onions and garlic in oil over medium heat
- Once onions are softened, add taco seasoning, cumin, coriander, bell pepper, jalapeño, and tomato paste and allow to cook for 3-5 mins
- Next, incorporate black beans, Rotel, and adobo seasoning
- Once all vegetables are added, stir in broth and chicken and allow to cook on low heat for 15-20mins
- Serve with a ladle and add toppings (cilantro, sour cream, cheese, avocado, tortilla strips) and enjoy
Tortilla strips
- With a knife slice tortillas into small strips and cut strips in half
- In a small skillet, over medium heat lightly fry tortilla strips in vegetable oil for 2-3mins on each side
- Once strips have crisped and are a light golden brown remove from skillet lightly salt and allow to rest
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