Herdez Red Guajillo Chile Chicken Tortilla Soup Recipe 475 Recipes

CHILI'S CHICKEN TORTILLA SOUP

Steps:

• 1. Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
• 2. Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
• 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
• 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• 5. Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
• 6. Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.

MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
• Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
• Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
• Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
• Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
• Ladle soup into bowls and top with tortilla strips.