A mouth-watering chicken tortilla soup recipe
Everybody loves a fresh tortilla, and this chicken tortilla soup recipe is a perfect addition to this kind of bread. It offers a unique blend of all the flavors of a chicken fajita combined with a thick and rich sauce that is much more of a comfort-type food because it sits heavier, and keeps you full longer as it warms you from the inside out.
If you are looking for a recipe to make some from scratch to serve with this delicious chicken tortilla soup, then we highly recommend that you check out ours, but if you’ve already got a pack ready and just need something to go along with it, then this tortilla soup is all that you need.
Chicken tortilla soup with weed
Since this is Cannabis wiki, you can rest assured that this delicious chicken tortilla soup boasts a hearty dose of cannabinoids for your enjoyment, but it’s important to note that most of our edibles recipes call for ingredients that can lead to a relatively potent result. Since there is no way for us to know how strong your cannabis-infused ingredients are, we highly recommend limiting yourself and any guests to one single portion followed by 2 hours wait period before serving more.
Beginner consumers might benefit more from even smaller portions, and in that case, it may even be a good idea to use half the cannabis-infused oil. Feel free to experiment, but always proceed with caution and try your best to follow the age-old rule that is to start low and go slow for the most enjoyable experience with this tortilla soup.
Preparation time: 20 minutes
Cooking time: 20 minutes
Calories per serving: 377
- 2 boneless cooked chicken breasts (shredded)
- 28 ounces crushed tomatoes (canned)
- 15 ounces black beans (drained and rinsed)
- 10 ounces chicken broth
- 4 ounces chopped chili peppers (canned)
- 3 garlic cloves (minced)
- 1 ¼ cups water
- 1 cup shredded Monetary jack cheese
- 1 cup white hominy
- 1 cup corn kernels
- ¼ cup cilantro
- 1 cooking onion (diced)
- 1 tablespoon cannabis-infused olive oil
- 2 teaspoons chili powder
- 1 teaspoon oregano
- Large cooking pot
- Serving bowls
In a large cooking pot, slowly heat up the cannabis-infused olive oil over a burner set to medium heat.
Once the oil is warm, toss in the diced onions and minced garlic and then cook them together until the onions soften.
When the onions are soft and translucent, add the oregano, chili powder, crushed tomatoes, water and broth to the pot and then increase the heat slightly to get the mixture to a boil.
After the liquid starts to boil, reduce the heat to low, and allow the ingredients to simmer for 10 minutes.
Now, stir in the cilantro, corn, chicken, peppers, and hominy and then leave everything to simmer for an additional 10 minutes.
Use a ladle to spoon out individual portions into serving bowls, and then garnish each one with shredded cheese.
Your freshly made chicken tortilla soup is now ready to enjoy! It pairs nicely with will all kind of bread and buds, and if you want a super special treat, then try a dollop of sour cream and some freshly chopped onions in the middle. You certainly won’t be disappointed as you fill up on some good wholesome ingredients and get nice and buzzed while you're at it.