This tasty chicken tortilla soup can be made simply on the stove in a non-stick pan or in a multicooker. The classic combination of corn beans and chicken is sure to please all taco lovers.
The recipe is designed for 4-5 servings.
6 cups water
1 chicken quarter (thigh and drumstick)
10 tablespoons boiled beans
8 tbsp. canned corn
1–2 cloves garlic
1/2 of an onion
1–2 tbsp. chopped bell peppers
2–3 tbsp tomato paste
2 tbsp. chili sauce
1 tbsp. taco seasoning
2 tbsp. sun-dried tomatoes
1 tbsp. olive oil
3 taco tortillas
Lime (lemon), mint leaves for serving
- Boil water. Chop the peeled onion and garlic. Place the onion, garlic, sun-dried tomatoes, bell peppers in the bowl of the multicooker. Add the olive oil. Turn on the cooker to “Fry” mode for 10 minutes. Do not close the lid.
- Put the corn and beans in the pot.
- Add chili sauce, chicken quarter, tomato paste and taco seasoning. Pour hot water. Close the lid and cook on “Boil” for 1 hour. Taste and season with salt.
- Remove the bones from the chicken, divide it into fibers. Cut the taco tortillas into strips.
- Arrange the chicken and tortillas on plates. Pour in the soup. Garnish by serving with lime slices and mint leaves. Bon appetite.
Those who like spicy flavors can safely increase the amount of chili sauce.
Chicken tortilla soup (without tortillas) can be kept in the refrigerator and reheated as needed.