Yo yo yo. Taylor Here.
So I did something... Over the years, countless numbers of my friends and family have said "you should do a cooking video!" They know what a ridiculous, attention-seeking goofball I am; so, naturally, they thought I would be a YouTube video star... well as you're about to see: they were wrong.
First of all, pardon my appearance... I thought being casual in the video would make me seem more fun and laid back. I ended up looking more disheveled than anything else (I guess there's a reason these Food Network Stars wear Trina Turk to cook in...) Second of all, I definitely need to work on my intro because this one is hella awk.
TBH, my cousin Steven (read: my punk cousin from previous postings) set up a camera in my kitchen and let me ramble on for over an hour about how to make chicken tortilla soup. He edited said footage down to 12 minutes and here is the result:
Excuse me, while I enjoy this beautiful Pinot Noir. My name is Taylor DeCosta and I am a chef and caterer and now I do meal prep, and today I want to show you how to make a super bomb chicken tortilla soup.
And, it's not just going to be your any basic chicken tortilla soup. It's going to be super healthy because I don't use anything with gluten, and we use nothing but wholesome, organic, non-gmo ingredients, which is like really important when you're like trying to feed your soul and your life.
So let's get it together. Um, if you don't have one of these you should get one. I used to think that this was completely unnecessary. Like who needs a pot that costs hundreds of dollars. It's really stupid. But I have to tell you that after I got this as a wedding gift, like I have been obsessed with this. So like definitely if you ever have the ability to buy one of these, gets you one.
Right! So, we're going to get this thing screaming hot because I'm going to sear off the chicken and you really want a hot pan when you're searing these things because you're not trying to cook it all the way through. Um, but with that being said, like when you're using really high heat, you can't really walk away from it.
This is going to be like a super quick process. So while it's heating up, I have here about two and a half pounds of organic chicken breasts, which has been, um, like sliced into slightly larger than bite sized chunks. I like to do that because I feel that at the end product is a little hardier and more of a meal.
So anyhow, um, we're going to use just some like basic bitch or organic extra virgin olive oil and um, you know, they say not to cook with this stuff because it's like for salad dressings or whatever. Well, I don't know if that's the case. So I'm going to use a little bit of this in here, about a quarter cup, and I don't want to get this all under my fingers, so I'm going to use some tongs.
Let's test and see if this is ready!
You don't want to overcrowd your pan. You're not going to get that crispy brown skin if you have too many pieces in there. Because what's going to happen to everything is it's just going to start steaming. Basically you're not going to get the burn.
So this is going to take like quite a while, probably 15 minutes. Most of you who aren't like super good cooks or whatever might think, oh, this stuff is sticking to the bottom of the pan. Am I not doing something right?
Well, the thing is you want all that stuff because you're going to see in a minute that I'm going to put some liquid in there and kind of steam it off the bottom. And that's all like super good flavor. We're all about flavors.
One thing I hate about like all these little chicken pieces is that you have to like chase them and dance around the pan with them to get them out. It's such a pain in the ass. I'm sort of feeling like I'm just going to throw the rest of this in here right now because like I said, I'm getting impatient. We don't want all this nasty juice stuff because again, that's just going to like make it steam and I honestly I don't know. Chicken kind of grosses me out!
Now that our chicken is cooked and our pan is on and popping, we're gonna do some onion remix.
Basically what this onion is to do is it's going to like break down and sort of soak up all of this brown stuff. Soak it up, add to it you know, and I'm also going to put in some bell peppers and I have one yellow and one orange, but I mean you could use red or green, like whatever pepper you're trying to use. Use that pepper man! That's two bell peppers. The same exact thing that we did to that chicken by getting it all brown and toasty, we're going to do to this because we're just like layering flavors. Did you hear me? We're layering flavors.
The Brown stuff is pretty much gone off the bottom of the pan and it's turned into like some like brown juice. That brown juice is flavor. We're all about the flavor!
And we're going to have some garlic. It's about three or so cloves or whatever they call it a minced up. Were just only gonna cook this for like a little bit because you really don't want to cook the garlic too much. If you burn it, it kind of gets nasty. So, we are adding a little bit of salt, some coarse coarse ground black pepper. About a half cup of chili powder because I like a lot of chili powder because I like a lot of flavor. Let me say it again. Flavor. Boom.
Going to mix that in. Get it all incorporated in that oil.
And then our last spice is cumin. Cumin is super powerful and like you don't want to overdo it with the cumin, so about a third of a cup or so there.
So you see I've made this like spice paste. It's basically all the juices and the oil mixed in with all those seasonings you saw me just put in here. I'm basically just going to toast this for about 30 seconds just to kind of infuse that oil with the flavor of those and those seasonings. Then, I'm going to glaze this pan with about a four cups or quart, if you will, of chicken stock. Organic of course.
So for real though, I sort of underestimated how much chicken stock I was going to need. I probably actually need more like eight cups, so we're going to add another quart.
And so much of cooking is like eyeballing, you know, like I took a look at how much liquid is in there and I looked at all this other stuff that I need to put into it and I was like that's not enough liquid. So it's like, go with it. If you need more liquid, put more liquid.
So I put a total eight cups now we're going to add everything else right here. We have one, you know, regular old sized can of diced tomatoes. So I'm going to throw the juice and everything in here. Perf.
We have two cans of organic pinto beans, Pinto beans, because they're really creamy. They have like a super nice texture. They're super creamy, so yeah, we're going to put two cans of those and I don't have the liquid. It's just the beans. I drained all that other junk out. And then two cans of black beans. I like black beans because they add cool color. Um, they have great fiber texture and all of that. And I like to have more than one bean in my tortilla soup. One isn't going to do it. We're not a one bean house over here, were a two bean house. So you know what you do now?
You, just wait. You're pretty much going to bring this to a simmer, and you're going to let it simmer for probably a good half hour. Everything's in here and it needs to come to a simmer. So I'm going to put the top on, but not all the way, you want to leave you know, like a little steam vent, if you will.
We're going to have it on medium heat. If we feel like it's rapidly boiling or getting too hot, we'll turn it down, but basically you just want to maintain like a simmer and we're going to simmer this for about a half hour and your girl is going to clean up because I've got some ocd!
This soup here has been simmering for about a half hour and it smells phenomenal in here. Ladies and gents, we're basically gonna bring this back to simmer and we're going to simmer it for like 10, 15 minutes because this is chicken breast. You don't want to like cook it for too long or else it gets like really chewy and then if you didn't continue to cook it will break back down again, but it will become like dusty,
Like does food even get dusty. Well chicken breast does if you cook it too long. If you're looking for like a slow and steady wins, the race kind of chicken soup, I would say use chicken thighs. And in that case you could do exactly the exact same thing that we're doing here, but instead of simmering it for 10 to 15 minutes, you're going to simmer it for maybe like an hour. So anyhow, we're gonna let this simmer.
So the flavor is like super rich, really deep, delicious. You can taste all the layers of.
Alright, so this is ready. We're gonna serve it up. Only want to get a good amount of that chicken, you know, get that protein.
So now we have the soup and really Tortilla Soup is all about the accoutrements. So we're gonna take about a quarter of a lime, you know, go ham with the lime if you want, but I'm just going to do a quarter so I'm just going to squeeze this in here and get some nice acidity going.
Secondly, I love me some avocado. So I sort of did one of those, you know, like Kris kross jobs in here with like a little tiny knife. And I already cut it up, probably going to use half of it, maybe let my husband have the other half if he's lucky.
I'm a cheese girl, so I'm like, hey, that's a little better - Manchego and Cheddar. Let that melt up in there. Make it nice and creamy. And the final touch on this, again, controversial. I mean if you're not into it, you're not into it, but I'm going to get some chips on this. These are trader Joe's, trader Jose, whatever. But Trader Joe's quinoa and black bean. I like the texture.
Get these things open.
Get a little bit of everything in there. Are you serious? This is so good and it's so healthy for you. I mean, why wouldn't you make it.
This is so good. I can't wait for you to try it!
So, I just want to thank you for following me on this delicious soup journey. Hopefully there's so many more.
To find out more like about what we're doing. Please follow us on social media, facebook, instagram, snapchat. I'm probably on all of them, but for now I'm going to get back to this.
Can't wait to see you next time!