Welcome back everyone to Katherine's
Plates where it is soup day. I am going
to show you how to make a really easy 30
minute creamy chicken tortilla soup. It
is full of flavor. Look at the
ingredients here. Now, some of this are
garnishes that we will put on top to
give it more flavor. We're going to
start in our soup pot right here. And
I'm using a Dutch oven.
and everything will happen in here.
We're going to add 2 tablebspoon of
cooking oil to the bottom of our Dutch
oven or soup pot. We're going to put
this on a medium high heat.
And we're going to add in one yellow
onion. Now, I've already diced it up.
We want to get it nice and soft. Give it
some color because that will add some
flavor. I'm super excited about this
soup today. I love soup season and I
always bring a tortilla soup out. Now,
I've made a regular tortilla soup in the
crock pot and you can go check that one
out on my channel also, but this is a
really quick version and you don't have
to worry about it.
What I'm going to do is add in some
zucchini while the onions are cooking.
Now, it's about half a cup of zucchini.
And I just diced it up here. This kind
of replaces the beans that you usually
find in a tortilla soup. I'm not a big
fan of like black beans or red beans or
anything like that. So, I try to replace
it with zucchini.
It's a hearty vegetable.
And we're going to add that in.
and cook it down with the onion.
Nobody will know because it'll be so
soft, but it'll pick up all the flavors
of our soup.
This will take about 3 to four minutes.
I really want to add some color to it
cuz that'll add some flavor to the dish.
Okay, it's time to add some fresh
garlic. I've got two teaspoon of minced
garlic. We're going to add that in.
Now, you can either add one packet of a
taco seasoning or if you have the taco
seasoning blend like I do, can y'all see
that in there?
Okay, that's my homemade blend.
And three tablespoons will equal one
packet that you get from your store.
So, we're going to go ahead and add that
in.
Yeah. Look at the color of that, you
guys. When you make your own homemade
blend, there's no additives, no
preservatives. It's all natural
seasonings.
And you can adjust any way you like.
You can keep the salt out, minimize the
salt.
Now, you can find that recipe for my big
batch taco seasoning on my recipe blog,
cathernsplates.com.
It's where all my recipes are found. And
I love having the taco seasoning in a
big batch.
Makes a lot of recipes.
We're going to stir this around for 1
minute.
I'm going to add one can of diced
tomatoes. It's 14 oz.
Give it a little spice. I'm going to add
diced tomatoes and green chilies, which
is a Rotel blend here. 10 oz.
Let's blend all that in.
I'm going to get a wooden spoon.
Now, if you're going to add beans, this
is the time to do it.
I'm going to be adding corn. And it's
one can of Mexicorn, which is whole
kernel corn with red and green bell
peppers.
And this was an 11 oz can.
I'm going to add in one packet of ranch
seasoning dressing and recipe mix. Now,
it's 1 oz. Just sprinkle it right across
the top.
We'll mix that in.
Now I'm going to put this on a high
heat. Start bringing this to a boil.
Going to add in six cups of chicken
broth
and half of this box here. So, this is
33%
less sodium in there. Now, as you're
bringing that to a boil, y'all go ahead
and get some garnishes ready. I have
some cilantro.
I have avocado,
little lime juice, some pico, sour
cream, and of course, you've got to have
your tortilla chips. This is a
multicolor kind of aricolor red, purple,
and the yellow right there. Yeah, have
those ready on hand. And you're gonna
need them. Lots of them. We're going to
talk about the chicken, and then we
still have to make this creamy.
Now, you're going to need about 2 and
1/2 cups of fully cooked chicken.
Now, I've already baked my chicken, and
I will show a little clip right here of
how you can bake your own and give it a
taco flavor to it. And it doesn't take
very long to make your chicken, but
it'll save you from having to get like,
you know, two rotisserie chickens cuz
I'm telling you, rotisserie chickens
these days are small. You barely get
anything out of them, and sometimes you
can't get the flavor you want. But this
baked chicken recipe that I have is
awesome. And here's a quick clip of how
to make your own.
Now, for this recipe today, I'm going to
be using three chicken breast to show
you how to make that delicious oven
baked chicken. Okay,
now these are pretty thick. And what
we're going to do is place them into a
Ziploc bag and then we're going to pound
it with a mallet.
You can do that or if you have really
really thick chicken breast, you can
take a sharp knife and slice through it
and thin it out that way.
You want these about a/4 in to/ of an
inch thick. I'm using a 9 by13 baking
dish and we're going to place the
chicken into it. About a pound and a
quarter is what I'm using right here.
We're going to take some cooking oil.
Now, y'all know I always use my avocado
oil. And I'm going to spray the top of
the chicken.
Let me show you the seasonings that
we're going to put on top of the
chicken. I'm going to go across my
chicken with these seasonings. I've got
salt,
black pepper,
some Italian seasoning blend,
garlic powder,
onion powder,
paprika. Woo!
Give it a nice color. I'm using smoked
paprika to give a nice smokiness to it.
and a little bit of cayenne pepper.
Just a little bit. Okay.
Now, what we're going to do is flip the
chicken over and we're going to do the
other side.
I've got my oven preheated at 425°.
We are going to cook this for about 20
to 25 minutes till the juices run clear.
If you cut into the chicken, it's nice
and white all the way through and nice
and cooked. It'll be nice and tender and
juicy. Okay, high heat, low time. Let's
go. When you pull it out of the oven,
now you can see where I cut on the
biggest side of the chicken here to make
sure that it was done. We're going to
cover it with foil
for 15 minutes.
That'll help lock in all the just
delicious flavors. All right, let's chop
it up. All right, we're going to take
our cream cheese. That's it. That's what
we're doing. I'm going to cut it into
pieces here. Put it into the soup. And
then you're going to take your shredded
cooked chicken. We're going to add it
in.
Cutting the cream cheese right here will
help melt it faster.
There we go.
We're going to add in our cooked
chicken.
We go.
I'm going to squeeze in a little lime
juice.
Just a little bit
because people can garnish at the end
with some extra. There we go.
All right, we're going to simmer this
for five minutes until that cream cheese
has melted into it. The chicken is
heated through and everything has come
together.
All right, I just took a whisk into it
just to kind of break up the cream
cheese.
Look how creamy this soup looks. You
guys,
grab a spoon
and give that a taste.
M see if you need to add anything else
to that. Now, if you don't like the
super duper heat of that, you can change
out one of the cans of Rotel for the
another can of the tomatoes if you want
to do that. That's delicious. Let's bowl
this up. I'm going to show you how I'm
going to garnish it. Give it a taste for
you. Okay, I've got my bowl and it's all
decked out with the tortilla chips, sour
cream, some cilantro, little lime. I
want to spritz some on there.
I got to get that piece of chicken
right.
All right, there's my bite.
I love the tortilla chips on top. Gives
it a nice little crunch.
That cream cheese really mellowed out
this soup. And you got sour cream on
there to help with that. Also,
put a little bit of cilantro on there.
Mhm.
All right. What are you going to put on
your creamy chicken tortilla soup?
There you go. All right, you guys. Give
me a thumbs up on this one. If you're
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always know when shows like this one
here are posted. Woo! I got kids coming
over. They want some. All right, I'll
see y'all on the next episode. Bye.