Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken Tortilla Soup Lodge Cast Iron | January 12, 2021 Chicken tortilla soup is a favorite on restaurant menus everywhere. Now you can make it right at home! The soup is lighter compared to a traditional chicken chili, but it doesn't skimp on the bold flavors of cilantro, cumin, and lime juice. Make sure you remember the staple element of the crispy tortilla strip topping, as it adds a delightful crunch and hint of saltiness with each spoonful. Level Beginner Prep Time 15 minutes Cook Time 1 hour Serves 4-6 Cook it With Our Blacklock Deep Skillet Ingredients 4, 6-inch corn tortillas, cut into thin strips ½ cup vegetable oil 1 rotisserie chicken, pulled 2 tablespoons olive oil 1 white onion, diced 6 cloves garlic, minced 1 jalapeno, seeded and diced (optional) 1 tablespoon chili powder 2 teaspoons cumin 1 teaspoon salt 1, 14.5-ounce can fire-roasted diced tomatoes 1 cup fire-roasted corn 3 cups chicken broth 1½ tablespoons lime juice salt and pepper to taste Garnish crispy tortilla strips lime wedges avocado, sliced or cubed cilantro, roughly chopped queso fresco, crumbled Directions In a medium skillet, heat ½ cup of oil over medium-high heat for 3-5 minutes. Fry tortilla strips for 2-3 minutes until crispy. Set aside on a paper towel-lined plate. Preheat a cast iron deep skillet or dutch oven over medium-high heat for 3-5 minutes. Add olive oil and onion and sauté for 5–7 minutes. Add garlic and jalapeño and continue to cook for 3 minutes. Next, add shredded chicken and coat with chili powder, cumin, and salt. Stir in chicken broth, tomatoes, and corn. Bring to a boil and lower to a simmer for 30 minutes Stir in lime juice. Garnish with crispy tortilla strips, queso fresco, avocado, cilantro, and lime. Tip: Freeze the remaining chicken carcass to make chicken stock. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken Tortilla Soup Lodge Cast Iron | January 12, 2021 Chicken tortilla soup is a favorite on restaurant menus everywhere. Now you can make it right at home! The soup is lighter compared to a traditional chicken chili, but it doesn't skimp on the bold flavors of cilantro, cumin, and lime juice. Make sure you remember the staple element of the crispy tortilla strip topping, as it adds a delightful crunch and hint of saltiness with each spoonful. Level Beginner Prep Time 15 minutes Cook Time 1 hour Serves 4-6 Cook it With Our Blacklock Deep Skillet Ingredients 4, 6-inch corn tortillas, cut into thin strips ½ cup vegetable oil 1 rotisserie chicken, pulled 2 tablespoons olive oil 1 white onion, diced 6 cloves garlic, minced 1 jalapeno, seeded and diced (optional) 1 tablespoon chili powder 2 teaspoons cumin 1 teaspoon salt 1, 14.5-ounce can fire-roasted diced tomatoes 1 cup fire-roasted corn 3 cups chicken broth 1½ tablespoons lime juice salt and pepper to taste Garnish crispy tortilla strips lime wedges avocado, sliced or cubed cilantro, roughly chopped queso fresco, crumbled Directions In a medium skillet, heat ½ cup of oil over medium-high heat for 3-5 minutes. Fry tortilla strips for 2-3 minutes until crispy. Set aside on a paper towel-lined plate. Preheat a cast iron deep skillet or dutch oven over medium-high heat for 3-5 minutes. Add olive oil and onion and sauté for 5–7 minutes. Add garlic and jalapeño and continue to cook for 3 minutes. Next, add shredded chicken and coat with chili powder, cumin, and salt. Stir in chicken broth, tomatoes, and corn. Bring to a boil and lower to a simmer for 30 minutes Stir in lime juice. Garnish with crispy tortilla strips, queso fresco, avocado, cilantro, and lime. Tip: Freeze the remaining chicken carcass to make chicken stock. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
