25 MIN CHICKEN TORTILLA SOUP (So Much Better When You Treat it Like CHILI) | Weeknighting
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- Опубликовано: 7 ноя 2021
- Chicken tortilla soup is one of my favorite cool weather comfort foods. This quick and easy recipe only takes about 30 minutes to make and uses a few simple, but effective hacks to create a more flavorful soup base that will taste 100% homemade.
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Fried Rice Video: • WEEKNIGHT FRIED RICE (...
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RECIPE
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▪1 red onion, medium diced
▪1 poblano pepper, medium diced
▪4 lrg garlic cloves, chopped
▪35g or 2Tbsp olive oil
▪20g or 2 1/2Tbsp chili powder
▪5g or 1 3/4tsp paprika
▪5g or 1 3/4tsp ground cumin
▪2g or 2tsp dried oregano
▪1500g or 1.5liters chicken stock
▪790g or 1 28oz can diced tomato (fire-roasted if you can find it)
▪440g or 1 can kidney beans, not drained
▪440g or 1 can black beans, drained
▪Salt
▪Cooked whole chicken (i like to buy a rotisserie for ease, chicken drippings reserved)
▪2 pieces of canned chipotle peppers in adobo
▪150g or about 1c frozen corn
Preheat large dutch oven or heavy bottomed pot over medium heat. Add olive oil. Add onions and poblanos. Cook for about 5 min until softened and lighting browned. Add garlic and allow to become fragrant, about 1min. Add in spices, stir and toast for about 30 seconds or until aromatic. Add chicken stock, diced tomatoes, beans, and a large pinch of salt and any drippings from your chicken. Stir and reduce to a low simmer for 10 min.
Pick and chop ½ of chicken (into spoon size pieces).
Scoop out about 2 cups or about 3 ladles worth of soup into a high sided container. Add 2 chilis in adobo into that container and blend with immersion blender. Add blended soup + chilis back into soup pot. Add corn and chopped chicken into the soup. Stir and continue to simmer on low for about 5 minutes.
Taste and season with additional pinch of salt if needed
RECOMMENDED GARNISHES
▪Ripe avocado, diced
▪Thick cut tortilla chips, broken
▪Cilantro, chopped
▪Shredded white cheddar cheese (prairie breeze is always a winner)
▪Sour cream
#chickentortillasoup #weeknightrecipe #chickensoup #weeknighting
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Хобби
It's super rare that I see a recipe video and immediately think "there is a 100% chance that I will make this", but this totally did it! Looks easy, pretty healthy, and super tasty!
I hope u make it!
Did you make it?
Not to be nitpicky but it's not traditional at all.. the way he builds his flavors was really good but he missed the most important part.
You need to toast the tortillas super crispy added too little of the soup broth like he did and blend that all together it's literally the backbone of the soup.. the entire broth taste like crispy tortillas.. Everything else he did was pretty solid.. But I wouldn't even call that tortilla soup.. just cuz you garnish the soup with some tortillas doesn't mean it should be the title of the soup..
@@lovelifefatty180 People that try to gatekeep like this are hilarious. If it's a soup(it is), that contains chicken and tortillas(it does), it is, by definition, a chicken tortilla soup. He's making no claims of being traditional or authentic. If he had, you'd have a leg to stand on. Since he didn't, you're just a pretentious asshole trying to gatekeep a term.
@@bradsimpson8724
Sounds like you're the gatekeeper trying to keep people from real information.. If you know a gate keeping even is?? Lol Cause you're like using it out of contacts moronnn..
I complimented his dish 2 or 3 times.. Is and added one pointer.. And I was completely respectful tool Box..
Bring on the soup series my guy! Been wanting to up my game there for a while now lol
You are, hands down, the most entertaining chef on RUclips. Love the idea of blending the chipotles/adobo into the broth. Doing that for sure next time.
Thanks Jennifer! Good luck!
Weeknighting is far and away my new favorite cooking show on RUclips. This is like the third week in a row I've watched it on my lunch break, then made it for dinner that night.
Same here on my third recipe in three weeks. Great stuff!
Love the series.
That is awesome. Blending some of the soup in with adobo is genius. What also works really well is getting the frozen "fire roasted" corn for this, adds a nice bit of extra flavor.
Indeed! Fire roasted corn is dope
Made it twice. Loved it!
I love that you have a fast meal on here. Great for easy weeknights, which I’m all about.
I LOVE the weeknighting series! This looks amazing. 🎉
I’m loving this weeknighting in series! Seriously so good. 🖤
I just love all your videos thanks for all your hard work!
So good, so good!
Perfect timing with the weather getting colder!! More weeknighting!!! Loving this series
Great recipe, Brian.
Thank you for showing this soup
Really enjoying the weeknighting videos. Thanks for all your hard work - it’s making my kitchen smell so good!
Made it tonight - awesome!
You are literally the best chef on RUclips right now. Glad to see you're getting the exposure
Just made this using your recipe…superb!!!
Finally got around to making this. Your dishes never disappoint, perfect rainy day lunch
Recipe is so practical
I made this tonight and like all your recipes, it was incredible!
Made the Tortilla soup this weekend. Absolutely easy and wonderful. Thanks Brian!
Def making this.
Bravo!!!
Finally got around to making this - really easy and lots of flavor!
Love it!!
Brian! This was simple to make and complex in taste. So good! Thank you!
I just made this and it is superb! Thanks for the great recipe.
I'm not sure if you're naturally this awkward or if you just play up all the faces for the camera, but I'm 100% here for it. This is my favorite new cooking channel. Great recipes, good editing, equally awkward and funny host. its got it all.
He and David Seymour are my favorite dork-boys of YT food content.
Thanks for watching! I’m pretty awk I guess
He's a Chef sharing recipe's with us, not a video guy making food. Awkward works for me.
@@BrianLagerstrom I’d say you are more genuine, not pretentious at all.
Brian is a very expressive young man. All of his authenticity makes his videos the BEST!!!! Love you Brian 😘
Cheers to you Brian, this was delicious!! I went all in and did as you said and we loved it! Blending some of the soup was a brilliant idea and made all the difference *chefs kiss*
Made this tonight. It was, in fact, dope.
I just made this and it was a hit and my husband loved it! Thank you so much!
Brian, this is a fantastic recipe and we love making it. Best red chili we've had so far. Well done.
this is a good cooking channel. fun to watch and listen to. Great receipes.
Thanks!
Thank you for weighing your liquids, it just makes sense!
Omg this 😍 looks so delicious 😋
Made this tonight to prep lunches for the rest of the week. Ended up eating a full bowl to “sample” after I had already eaten dinner. This is one of my favorites, but every recipe I’ve made of yours is a hit! Thank you!!!
That’s looks amazing 🤤😍
This is perfect for cold Illinois weather! Thanks sweetheart ♥️
On the menu Bri……. You are the best!
Made it. Loved it. Looking forward to thawing and reheating leftovers in a few weeks. Cheers, Brian!
I make an almost identical soup to this including poblanos and chipotle in adobo. The only difference is instead of canned tomatoes I use Wegman’s jarred red chili sauce (basically an enchilada style sauce but way better than the brand name premade stuff). Over time it cooks together with the chicken stock very well and makes a really delicious soup base. I’m going to give this version a try this week!
This chili has become one of my go-to recipes, especially for parties and pot-lucks. It was a hit at work, and this recipe makes enough to have lunch for most of the week.
Just made this! Easy recipe, easy to follow instructions, delicious outcome. I’ll make it again! I love your channel.
I'm watching this while eating a nice bowl of chili for my lunch. I will definitely give this a try along with making some chicken noodle soup.
Rotisserie chicken is my go-to for salad fixin's. The drums and wings are excellent snacks.
I made this tonight, and whoa! The flavors mingle just perfectly together. Thanks for having some many delicious recipes. Everyone I have made is better than the last and they all are knock your socks off level
I saw this recipe about a month ago and have made 3 times since. It’s so easy, so delicious and quick. Total win!
Nice job 👌.On my list.
Wow! Love your version of tortilla soup. I was looking forward to hot soup for Monday dinner and this is it! I have some home made chili powder that will spice it up just right. Thanks for the stunning recipe Chef!
this is different to the stuff I usually make…I’m 100% making this!! Thank for the video 🙏
binging the weeknight series
I make this once a month the family loves it
cool recipe!
Made this today with a combo of poblano, red bell, and jalapeno peppers. Outstanding recipe. Thank you!
Made this last night and won raves from the household. Perfectly timed to ride out the atmospheric river now dumping on Seattle. Love the depth and complexity of flavors and textures!
I just made this.. and its very good for the minimal effort thats involved. Simple and easy and quite fast if you have everything prepped already. Thanks for the recipe Bri!!
you have basically made my vegetarian chili recipe with chicken stock instead of vegetable stock and chicken added. I know a woman in Alabama who makes some pretty dope chicken tortilla soup! Its a week night favorite and I make a double batch and freeze it. Thanks Bri.
Alabama? Alabama Worley?
Definitely gonna make it this week! Being from NM, you know I have to sub Green Chile for the poblano but I'll keep everything else the same.
He's so right. That golden chicken goop from store bought rotisserie chickens is BOMB. Flavor bomb for sure. Nice dish, B.
This is hands down my favorite, go-to recipe for chicken tortilla soup. I've made this recipe many times now. It's easy and super tasty.
that chicken jelly move honestly gained a lot of respect from me
love your channel! new sub and learning a lot. Thanks
The sound effects are always great Brian! Guaranteed a laugh.
Hey Brian. I like this video, but I made some adjustments in the chicken broth area. After removing all of the meat from the carcass, I prepped the remaining ingredients and put them in the refrigerator. Then I added the drippings and carcass to a 1½ liter pot of chicken stock (I used Herb-Ox Sodium Free). I added in a smashed clove of garlic, a tsp of kosher salt, and a tsp of black peppercorns and simmered that for a couple of hours. When it was done, I strained the broth and put that in the refrigerator to assemble the rest of the recipe the next day. I know, it's not a 25 minute recipe, but the flavor is over the top! The only step I would have done, had I though about it first, was roasting the carcass before adding it to the stock. But this is a great recipe. Thanks!
Hell yeah bro, this looks amazing!
Made this last night and YUP!...came out great!! The blended chipotle peppers thing is a big brain move, too. Puts a tiny bit of spice and smokiness in the background...really adds a bit of depth. Really good!!
You're my college savior, gonna make a huge batch this weekend and freeze for immediate satisfaction for weekdays to come.
I’m going to make this
hey, been digging yer videos for a while, made a lot of yer stuff, love the aesthetic, love the pizza!. made this, followed recipe to the t, turned out fantastic, fam loved it n had seconds which almost never happens. thanks for all yer hard work putting these videos together, truly appreciated. cheers
I took a cooking class in Mexico and they blew my mind with the idea of pureeing tortillas into the soup base. I NEVER see anyone do that in American recipes for tortilla soup and it's a total game changer (and I don't think it would add any time to a weeknight dinner).
i love these vids, keep it up
I love it with queso fresco cheese, everything else is good.
I'm definitely going to make this! Thanks for great content!
Thank you for watching! Good luck with it
The "hidden-in-plane-sight" hero of this delicious dish; canned foods. That might fly in the face of "from scratch" pureist chefs but it flies in the face of the fact that many great foods are at the ready fill with pure flavor. I accompanying item that take a good soup across the finish line to make it a meal!
I second that. That's what my Weeknighting series is about. Getting great results and showing substitute products and processes that make these dishes more accessible to home cooks who don't have 4 hours to make a meal.
i really like the floating head above the pot shot. gjini vibes
B man, this recipe is truly restaurant quality. I’ve made this a dozen times and it it absolutely incredible. Now one of my go tos and one of the best things to come out of my kitchen. Thank you!
YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Looks delicious, I always add hominy too for a special corn flavor
Made this a few weeks ago, and making it again tonight, absolutely delicious. I love that it's adaptable. Last time I used white kidney beans, because I didn't have red on hand, and tonight I'm using it with the two chicken breasts I have left over from a chicken I roasted on Friday night.
Its a great recipe and my take away from this is absolutely the thickening technique. I think there is great purpose in getting all the ingredients mingling in the background to support each bite's unique combination of components.
Love it
Finded you just 30-40mins ago and your amazing
Bri this recipe was dope!!!! I made it tonight for the family and enjoyed it. I need to dial the spice level back just a tad for my little ones. Their favorite part was trying to scoop out chips with their bites.
Even those the is a ‘half’ recipe it sure makes a lot of soup!
Oh! This one is a keeper for sure! Thx, I love these weekdays recepies. They are a gem to inspire new food on the table.
I hope you try it !
@@BrianLagerstrom I'm sure I will. It looked so yummi!
you are a genius
Made it and it was awesome. I substituted knorr chicken bouillon for salt for extra flavor and my favorite white powder. MSG!
I made this this the other day following your recipe, fantastic. I took the leftover soup and added Velveeta and cream cheese to it and it became probably the best chip dip i have had. Thanks for sharing this!
Just made and it came out so good. Chicken is really optional here. Even before adding the chicken, it felt very robust and delicious
I know I am late in finding this but seriously… this soup tastes incredible!!!! Thank you!
One of our favorite (and best) Go-To spur-of-the-moment chicken meals is rotisserie chicken (shredded) mixed in with rice and topped with those drippings. OMG! So simple and so awesome! And, the piece de resistance is adding a little toasted sesame seed oil.
Thank you Chef 🤗
That’s for watching!
I bit the bullet and made this since coincidentally I had literally everything to make this. Beautiful tasting soup. Perfect for when it’s crappy out. Can’t wait to have it the next day and freeze the rest.
Made this recipe last night and can definitely say it rocks. I ate three bowls, my wife ate two big bowls, and my niece devoured hers. And had plenty left over. Big thumbs up.
I made this soup today, simply the best tasting soup EVER, my new favorite. where I live we can't find poblano peppers (small town Alberta) so just used a red pepper. will keep an eye out for poblanos. Thanks Brian
you managed a few dance moves with a bowl of soup in your hands, amazing
Great idea, thanks. I added a couple of chopped corn tortillas to the soup. They disintegrate by the end of cooking. Uses up aging tortillas, adds a corny flavor and some thickening.
Bri! Bro! I'm trained in classic French Cuisine and I'm Dominican. I just have to say... 😆📢 YOU KILLED IT BRO! This looks delicioso (English translation- delicious). I can't wait to make this. Quick sug bro, how about making a vid on 100% Semolina flour bread? Keep it up, can't wait to see the next vid! ✌