Qdoba Tortilla Soup Recipe
When it comes to soul-soothing meals, the Qdoba Tortilla Soup Recipe stands out remarkably.
Equipment
- Large pot or Dutch oven
- Ladle
- Cutting Board
- Chef's knife
- Measuring cups and spoons
- Blender or immersion blender
Ingredients
- Olive oil 1 tablespoon
- Medium onion (diced) 1
- Cloves garlic (minced) 3
- Jalapeños (seeds removed and diced) 2
- Diced tomatoes (14.5 oz) 1 can
- Chicken broth 5 cups
- Shredded chicken (pre-cooked) 2 cups
- Black beans, drained and rinsed (14.5 oz) 1 can
- Corn kernels 1 cup
- Ground cumin 1 teaspoon
- Chili powder 1 teaspoon
- Salt and pepper to taste
- Lime Juice 1
- Tortilla strips 1 cup
- Fresh cilantro for garnish
- grated cheese for garnish
Instructions
- Heat the olive oil in a sizable pot using medium heat.
- Add the onions, garlic, and jalapeños, sautéing until the onions are translucent.
- Add the diced tomatoes into the pot, then follow with chicken broth, allowing the combination to reach a bubbling point.
- Add in the shredded chicken, black beans, corn, ground cumin, and chili powder. Let the ingredients stew together for approximately 20 minutes to melt the flavors.
- Season with salt, pepper, and fresh lime juice. Adjust seasoning as per preference.
- Serve the Qdoba Tortilla Soup in bowls, topped with tortilla strips, fresh cilantro, and grated cheese.
Notes
- For a vegetarian twist to the Qdoba Tortilla Soup Recipe, omit the poultry and opt for a clear vegetable broth instead.
- The soup thickens upon standing. Add extra broth if desired.
- Any remaining Qdoba Tortilla Soup can be kept chilled in a sealed container for a span of three days.
- Use fresh tortilla strips for the best crunch.
- For a spicier version, add more jalapeños or some crushed red pepper.