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@hesty_078: Komen dong yang ke sini juga

hesty_078
hesty_078
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Sunday 18 October 2026 12:42:20 GMT
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Sunday Soup Series | Chicken Tortilla Soup 🍂🍲 Cozy fall days were made for a bowl of cheesy chicken tortilla soup 🥰 Full recipe below ⬇️ Ingredients: (4-5 servings) 🥘 Chicken - 1 large boneless, skinless chicken breast (12–14oz / 340–400g) - 1 tbsp olive oil (15g) - 1/2 tsp chili powder (1.5g) - 1/2 tsp ground cumin (1g) - 1/2 tsp smoked paprika (1g) - 1/2 tsp garlic powder (1.5g) - 1/2 tsp onion powder (1.5g) - 1/4 tsp salt (1.5g) - 1/8 tsp black pepper (0.5g) 🍲 Soup Base - 1 small yellow onion, diced (150g) - 3 cloves garlic, minced (9g) - 2 cans mild tomatoes with green chilies (20 oz / 566g) - 1 cup corn (165g) - 1 can black beans, drained and rinsed (15oz / 425g) - 4 cups veggie or chicken broth (960g) - 1 tsp chicken bouillon powder (about 6g) - 1/2 tsp chili powder (1.5g) - 1/2 tsp ground cumin (1g) - 1/2 tsp smoked paprika (1g) - 1/2 tsp garlic powder (1.5g) - 1/2 tsp onion powder (1.5g) - 1/8 tsp black pepper (0.5g) - 1/8 tsp salt, only if needed (0.75g) 🧀 Creamy Cheesy Finish - 4 oz cream cheese, softened (113g) - 1 cup freshly grated cheddar cheese (113g) - 1/2 cup heavy cream (120g) - 1 tbsp fresh lime juice (15g) 🥣 Additional Toppings - 2 cups tortilla strips (about 50g) - 1/2 avocado, sliced (about 75g) - 1 jalapeño, thinly sliced (about 15g) - Extra cheddar - Sour cream Instructions 1. Season the chicken breast evenly on both sides with the seasonings listed above. 2. Heat olive oil in a large pot over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown. The chicken does not need to be cooked through. Remove and set aside. 3. Reduce the heat to medium. Add the diced onion to the same pot. Cook for 3–4 minutes until the onion is softened. 4. Add the garlic and cook for 30 seconds. 5. Add the roasted tomatoes with green chilies, corn, black beans, broth, chicken bullion and all of the soup-base seasonings. Stir well, scraping up the browned bits from the bottom of the pot, if needed. 6. Return the seared chicken to the pot and bring to a gentle boil. 7. Reduce the heat to low, cover, and simmer for 18–22 minutes, or until the chicken reaches 165°F (74°C). 8. Remove the chicken and shred it with two forks. Do not return to the pot yet. 9. Reduce the heat to low. Add the softened cream cheese and whisk until smooth. 10. Slowly add the freshly grated cheddar, stirring constantly until melted and creamy. 11. Stir in the heavy cream and lime juice. 12. Return the shredded chicken to the pot and simmer for 2–3 minutes. Do not boil. 13. If serving later, cool and refrigerate the soup without any toppings. Reheat gently over medium-low heat, stirring occasionally. 14. Serve topped with freshly grated cheddar, crispy tortilla strips and an extra squeeze of lime. Add sour cream and jalapeño if desired. Enjoy! 😋 #SoupSeason #EasyDinner #AutumnVibes #FallRecipes #TikTokCreatorSearchInsightsIncentive
Sunday Soup Series | Chicken Tortilla Soup 🍂🍲 Cozy fall days were made for a bowl of cheesy chicken tortilla soup 🥰 Full recipe below ⬇️ Ingredients: (4-5 servings) 🥘 Chicken - 1 large boneless, skinless chicken breast (12–14oz / 340–400g) - 1 tbsp olive oil (15g) - 1/2 tsp chili powder (1.5g) - 1/2 tsp ground cumin (1g) - 1/2 tsp smoked paprika (1g) - 1/2 tsp garlic powder (1.5g) - 1/2 tsp onion powder (1.5g) - 1/4 tsp salt (1.5g) - 1/8 tsp black pepper (0.5g) 🍲 Soup Base - 1 small yellow onion, diced (150g) - 3 cloves garlic, minced (9g) - 2 cans mild tomatoes with green chilies (20 oz / 566g) - 1 cup corn (165g) - 1 can black beans, drained and rinsed (15oz / 425g) - 4 cups veggie or chicken broth (960g) - 1 tsp chicken bouillon powder (about 6g) - 1/2 tsp chili powder (1.5g) - 1/2 tsp ground cumin (1g) - 1/2 tsp smoked paprika (1g) - 1/2 tsp garlic powder (1.5g) - 1/2 tsp onion powder (1.5g) - 1/8 tsp black pepper (0.5g) - 1/8 tsp salt, only if needed (0.75g) 🧀 Creamy Cheesy Finish - 4 oz cream cheese, softened (113g) - 1 cup freshly grated cheddar cheese (113g) - 1/2 cup heavy cream (120g) - 1 tbsp fresh lime juice (15g) 🥣 Additional Toppings - 2 cups tortilla strips (about 50g) - 1/2 avocado, sliced (about 75g) - 1 jalapeño, thinly sliced (about 15g) - Extra cheddar - Sour cream Instructions 1. Season the chicken breast evenly on both sides with the seasonings listed above. 2. Heat olive oil in a large pot over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown. The chicken does not need to be cooked through. Remove and set aside. 3. Reduce the heat to medium. Add the diced onion to the same pot. Cook for 3–4 minutes until the onion is softened. 4. Add the garlic and cook for 30 seconds. 5. Add the roasted tomatoes with green chilies, corn, black beans, broth, chicken bullion and all of the soup-base seasonings. Stir well, scraping up the browned bits from the bottom of the pot, if needed. 6. Return the seared chicken to the pot and bring to a gentle boil. 7. Reduce the heat to low, cover, and simmer for 18–22 minutes, or until the chicken reaches 165°F (74°C). 8. Remove the chicken and shred it with two forks. Do not return to the pot yet. 9. Reduce the heat to low. Add the softened cream cheese and whisk until smooth. 10. Slowly add the freshly grated cheddar, stirring constantly until melted and creamy. 11. Stir in the heavy cream and lime juice. 12. Return the shredded chicken to the pot and simmer for 2–3 minutes. Do not boil. 13. If serving later, cool and refrigerate the soup without any toppings. Reheat gently over medium-low heat, stirring occasionally. 14. Serve topped with freshly grated cheddar, crispy tortilla strips and an extra squeeze of lime. Add sour cream and jalapeño if desired. Enjoy! 😋 #SoupSeason #EasyDinner #AutumnVibes #FallRecipes #TikTokCreatorSearchInsightsIncentive
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