How to make chicken tortilla soup less spicy?

Basically, there are two ways to reduce how spicy any soup is: Make more soup and dilute the spices. Add more starch and/or dairy to the existing soup. Nov 8, 2018

What to eat with chicken tortilla soup?

What do you eat tortilla soup with? You can enjoy tortilla soup with many things, like tacos, burritos, and quesadillas . Mexican rice, chips with guacamole, roasted corn, black beans, and Mexican cornbread are also good choices.

Why does my chicken tortilla soup taste bland?

Spices. For this soup, you will need paprika, chili powder, cumin, and salt . These spices give the soup depth and flavor. Without them, the soup would be bland and taste nothing like the traditional chicken tortilla soup you remember.

How do you tone down spice in tortilla soup?

A squeeze of lemon or lime juice or a little vinegar can help cut through spiciness. Acidic foods tone down the spiciness in foods and can add some flavor, making this a good trick for seafood dishes or creamy soups and chowders.

What does chicken tortilla soup contain?

Chicken tortilla soup is a Mexican-inspired soup that has a tomato and chicken broth base . It is spiced with chili powder, cumin, smoked paprika, oregano, and has a little kick from the jalapeño. It also has hearty ingredients like beans, corn, and of course the shredded chicken.

Is tortilla soup good when you're sick?

Chicken tortilla soup is low in calories but high in flavor. The amino acid cysteine, contained in the chicken in this powerful soup, loosens secretions, thinning out mucus and promoting coughing , which is needed to clear your nose and throat.

What do Mexicans eat with tortillas?

Tortilla-based dishes Alambre – Mexican food. Arizona cheese crisp – Cheese dish. Burrito – Tex-Mex dish consisting of a wheat flour tortilla wrapped to enclose the filling. Chalupa – Mexican specialty dish. Chilaquiles – Traditional Mexican dish. Chimichanga – Mexican and Southwestern American dish. More items...

How do you fix chicken soup that is too spicy?

The easiest way to tone down a dish that's too spicy is to add more ingredients to lessen the proportion of the spicy element . If it's a soup or stew, try adding more liquid. Add more vegetables, protein, or starches, too — whatever ingredient you have extra of.

How do you fix spicy chicken soup?

Add Acid : Acidic ingredients like lemon juice or vinegar can help balance the heat. Start by adding small amounts and adjust to taste. Add Sweetness: Sweet ingredients like sugar, honey, or maple syrup can help counteract the spiciness. Again, add gradually and adjust to taste.

How do you neutralize spicy chicken?

Milk and dairy products contain a protein called casein that is able to bind with capsaicin before it reaches our tongue, so it can reach fewer receptors, and lessens the sensation of spice. If your dish is too spicy, try adding heavy cream, yogurt, sour cream or butter to help mellow it out.

Soul-Warming Chicken Tortilla Soup (Stovetop + Instant Pot) Recipe

Home » Lunch » » Soul-Warming Chicken Tortilla Soup (Stovetop + Instant Pot)

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My homemade chicken tortilla soup can be made in the instant pot or the stovetop! It’s a rich tomato-based soup base, and you can make this with shredded chicken or go with black beans to make it vegetarian! Top it with chopped cilantro, tortilla chips, and avocados.

So warm and so cozy!

This week has been a killer! We’ve been below freezing, back up into the mid-70s, and then just like that, overnight back down below freezing. I think I saw a few snowflakes as I was heading into the grocery store yesterday morning (fourth time this week in case you’re wondering.)

Between all these crazy weather changes, I can’t figure out whether I want a salad or a big bowl of soup for my meals. So I made a little bit of both. We’re having bowls of this warm chicken tortilla soup for lunch and then for dinner I’ll throw together a salad using my roasted brussels sprouts and sweet potatoes that I shared on Instagram this week.

Lately, I’ve been using my instant pot a lot more than I usually do. I’ve made black bean soup, beef stew, chicken pho, chicken tikka masala, and tested a new short rib ragu that, shall we say, isn’t even close to perfect? January has been off to a crazy start, so the instant pot is making my life a little easier.

And I’ve caught the reorganization bug that everyone else has since the Marie Kondo series came out on Netflix. Now I want to throw my whole house away, and I haven’t even watched the series yet. What is even going to happen when I do?

Ingredients needed for chicken tortilla soup:

dried ancho chilies
fire-roasted crushed tomatoes
onions
garlic
seasonings
oil
chicken stock (or vegetable)
lime juice

Preparing the dried ancho chili peppers:

If you’re wondering what ancho chilies are, they’re the dried version of poblano peppers. Most grocery stores carry them in the ethnic food aisle. Since they’re dried, you’ll need to rehydrate them before using them in the recipe. Snip the peppers using kitchen shears into small pieces and discard the stem and the seeds. The smaller the pieces, the quicker they’ll rehydrate. Add them to a bowl and pour a cup of boiling water to them. Allow them to hang out for 10 minutes or until they soften.

Do you have to make chicken tortilla soup in the instant pot?

No! My friends that don’t have/like instant pots can rejoice! I’ve tested my tortilla soup recipe both on the stove and in the instant pot and have provided directions for both.

I’m vegetarian, what can I substitute for the chicken?

If you follow a vegetarian diet, you can swap the chicken for black beans. Feel free to also throw in roasted veggies to make this even heartier!

How to make chicken tortilla soup on the stove top:

make the tomato base: throw the first five ingredients into the blender and blend until smooth.
Sauté the prepared tomato base in the oil
add the chicken stock and water and let simmer
add lime juice, and serve!

How to make chicken tortilla soup in the instant pot

make the tomato base: throw the first five ingredients into the blender and blend until smooth.
Sauté the prepared tomato base in the oil
add the chicken stock and water and pressure cook for 4 minutes.
Do a natural pressure release, add lime juice, and serve!

Tips for making it even faster:

use rotisserie chicken for serving
use store-bought chicken or vegetable stock
make it in the instant pot, not stove top

Can you make it vegetarian-friendly?

Swap the shredded chicken for black beans or steamed broccoli, or roasted sweet potatoes, or any other veggies you like. And instead of using the chicken stock, use vegetable stock. That’s it!

Toppings that work well:

You can use just about anything you like here. I often find chicken tortilla soup is served topped with fried ancho or pasilla peppers, and though I’ve never tried this, I can’t see how that wouldn’t be delicious. Other options:

Making the crispy tortilla strips:

During my college days, we learned that restaurants usually use their leftover or stale corn tortillas to make tortilla chips that they serve with salsa. And since then, whenever I have a few leftover corn tortillas that are about to expire, I slice them really thin and fried them in grapeseed oil until they started to turn a little brown and crispy. Then pull them out onto a paper towel and sprinkle generously with sea salt. These taste 1000% better than using store-bought tortilla chips. Those usually get soggy pretty quickly in the soup, whereas homemade tortilla strips stay crispy a whole lot longer.

I hope you find this soup as soul-warming as we do!

Yield: 6 servings