Chicken Tortilla Soup with Hommade Red Sauce

Hey, folks! Winter time is here and what warms you up on wintertime - chicken tortilla soup. And we're gonna make a homemade sauce that goes with it, it is so good.

So, this red sauce, and I'm telling you, this stuff is so good - this is what makes the soup. First of all, we're going to put some water in a pot and get it to warm it up. We're going to add about a teaspoon of salt and then Add 2 garlic cloves and one big ol' white onion cut right in half.

Take 2 dried ancho chilies, split them and shake the seeds out and drop them in the pot. Then we're gonna take 3 of the Cascavel red peppers and put them in after we shake the seeds out. And then a new chili that I love - 3 Chilis de Ardon. Then Core that tomato and slice it in there. We're going to boil this to get it good and tender. Then in the blender for a smooth creamy consistency.

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And if you like you more heat in your soup, then don't shake the seeds out of them peppers but I leave them in, that will give them more heat.

You'll then boil 3 chicken breasts until tender.

Now, when that chicken is tender, you can take it out and slice it, dice it or shred it.

After you put the chicken back to the soup add you some black beans and don't drain them. Let that all simmer to incorporate the flavors.

And here's what goes with the chicken tortilla soup - tortillas. You can you as many as you think you need according to how many people you're wanting to feed. You can cut them as thin or as thick as you want, but I like to cut them about ¼ of an inch.

That way the fry up and they're really good and crisp. And we're gonna cook 'em in a Dutch oven in 2 cups of good lard.

When you fry the tortillas, you've gotta watch the little fellars and stir them 'cause it doesn't take them long to crisp up.

Top your soup with the tortillas and anything else you'd like: cheese, avocado, sour cream etc.

It is all in the eating and the eating is good. So be sure to check out the video for the full recipe, and share the food and the recipe with your family and neighbors.

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Chicken Tortilla Soup - Cowboy Kent Rollins

Servings 0

Author Cowboy Kent Rollins

Ingredients

10 cups water
3 teaspoons salt
divided
1 serrano pepper
3 garlic cloves
divided
3 chicken breasts
4 chili cascavel/guajillo
stemmed and seeded
2 dried ancho chilies
stemmed and seeded
1 white onion
halved
3 Chiles de Arbol
stemmed and seeded
2 tomatoes
cored and halved
2 15-ounce cans black beans
6 flour tortillas
Oil for frying

Instructions

In a pot, add the water, 1 teaspoons of salt, the serrano pepper, 1 garlic clove and the chicken breasts. Bring to a boil and cook for about 25 minutes or until the chicken is tender and cooked through. Remove the serrano pepper and discard.
Remove the chicken and set aside to cool, reserve the broth. When cool enough to handle, shred the chicken or chop. Set aside.
Meanwhile, add 1 teaspoon of salt, the cascavel chilies, ancho chilies, onion, chiles de arbol, 2 garlic cloves, and the tomatoes to a large saucepan and cover with water. Bring to a boil and cook for about 20 minutes or until the vegetables are tender.
With a slotted spoon, remove the contents and place in blender. Add 1 cup of the broth and 1 teaspoon of salt and blend until smooth.
Stir the chicken back into the pot with the reserved broth. Stir in the black beans and the pepper sauce mixture. Bring back to a boil, then reduce to a simmer and continue to cook for about 30 minutes.
Meanwhile, cut the tortillas into about ½ to ¾-inch thick strips. Add enough oil to a Dutch oven or saucepan to fry. Heat to 350 degrees F. Fry the tortillas strips until crispy about 1 to 2 minutes minute, stirring frequently.
Serve the soup hot topped with the tortilla strips.

Notes

Additional topping suggestions: Avocado, sour cream, shredded cheese, queso fresco, etc.