It's super rare that I see a recipe video and immediately think "there is a 100% chance that I will make this", but this totally did it! Looks easy, pretty healthy, and super tasty!
Not to be nitpicky but it's not traditional at all.. the way he builds his flavors was really good but he missed the most important part. You need to toast the tortillas super crispy added too little of the soup broth like he did and blend that all together it's literally the backbone of the soup.. the entire broth taste like crispy tortillas.. Everything else he did was pretty solid.. But I wouldn't even call that tortilla soup.. just cuz you garnish the soup with some tortillas doesn't mean it should be the title of the soup..
@@lovelifefatty180 People that try to gatekeep like this are hilarious. If it's a soup(it is), that contains chicken and tortillas(it does), it is, by definition, a chicken tortilla soup. He's making no claims of being traditional or authentic. If he had, you'd have a leg to stand on. Since he didn't, you're just a pretentious asshole trying to gatekeep a term.
@@bradsimpson8724 Sounds like you're the gatekeeper trying to keep people from real information.. If you know a gate keeping even is?? Lol Cause you're like using it out of contacts moronnn.. I complimented his dish 2 or 3 times.. Is and added one pointer.. And I was completely respectful tool Box..
I make an almost identical soup to this including poblanos and chipotle in adobo. The only difference is instead of canned tomatoes I use Wegman’s jarred red chili sauce (basically an enchilada style sauce but way better than the brand name premade stuff). Over time it cooks together with the chicken stock very well and makes a really delicious soup base. I’m going to give this version a try this week!
I’m making this soup right now and my house smells AMAZING! I take the meat off the rotisserie chicken, then toss everything left (skin, bones, etc) into enough water to cover, boil then simmer it along with all the “garbage” veggie parts not going into the soup (onion & garlic skins, veggie ends, cilantro stalks, etc) while I’m cooking the soup veggies. I strain this through a colander and use it as the main liquid broth to really rev up that homemade aroma and flavor. 😋 Thank you for your awesome channel! 🍲
That is awesome. Blending some of the soup in with adobo is genius. What also works really well is getting the frozen "fire roasted" corn for this, adds a nice bit of extra flavor.
Weeknighting is far and away my new favorite cooking show on TH-cam. This is like the third week in a row I've watched it on my lunch break, then made it for dinner that night.
you have basically made my vegetarian chili recipe with chicken stock instead of vegetable stock and chicken added. I know a woman in Alabama who makes some pretty dope chicken tortilla soup! Its a week night favorite and I make a double batch and freeze it. Thanks Bri.
Great recipe! I make it almost the same way, I only use canned everything:) and Instead of the store-bought chips I cut tortilla bread into strips, season with salt and pepper and olive oil, toast in the oven till they’re golden. I add the rest of the toppings and as you said, the texture is perfect!
Great idea, thanks. I added a couple of chopped corn tortillas to the soup. They disintegrate by the end of cooking. Uses up aging tortillas, adds a corny flavor and some thickening.
Made this recipe last night and can definitely say it rocks. I ate three bowls, my wife ate two big bowls, and my niece devoured hers. And had plenty left over. Big thumbs up.
You are, hands down, the most entertaining chef on TH-cam. Love the idea of blending the chipotles/adobo into the broth. Doing that for sure next time.
Just made this. Due to little people and their sensitive mouths I used half a poblano, 1 chile and half a bell pepper. Everything else was the same. Came out FANTASTIC! Great recipe.
Made this tonight to prep lunches for the rest of the week. Ended up eating a full bowl to “sample” after I had already eaten dinner. This is one of my favorites, but every recipe I’ve made of yours is a hit! Thank you!!!
B man, this recipe is truly restaurant quality. I’ve made this a dozen times and it it absolutely incredible. Now one of my go tos and one of the best things to come out of my kitchen. Thank you!
Mr. Lagerstom, everybody who is an it getter appreciates the chicken skin and some - like me - consider it the best part of the chicken. That wobbly chicken goo (seasoned chicken collagen) at the bottom of the roti container (from the place that also sells big screen TVs) is amazeballs! Thanks for sharing this great recipe with lucky us!
I made this this the other day following your recipe, fantastic. I took the leftover soup and added Velveeta and cream cheese to it and it became probably the best chip dip i have had. Thanks for sharing this!
Hey Brian. I like this video, but I made some adjustments in the chicken broth area. After removing all of the meat from the carcass, I prepped the remaining ingredients and put them in the refrigerator. Then I added the drippings and carcass to a 1½ liter pot of chicken stock (I used Herb-Ox Sodium Free). I added in a smashed clove of garlic, a tsp of kosher salt, and a tsp of black peppercorns and simmered that for a couple of hours. When it was done, I strained the broth and put that in the refrigerator to assemble the rest of the recipe the next day. I know, it's not a 25 minute recipe, but the flavor is over the top! The only step I would have done, had I though about it first, was roasting the carcass before adding it to the stock. But this is a great recipe. Thanks!
Just made a similar recipe! Used chicken thighs cooked in the instant pot on high pressure for 1 hour to shred the meat. Also added the whole can of chipotle peppers in adobo sauce and chopped the peppers as well as a can of lentils for extra protein and filling calories. Came out phenomenally. I'm actually eating it for lunch as I watch the vid!
This chili has become one of my go-to recipes, especially for parties and pot-lucks. It was a hit at work, and this recipe makes enough to have lunch for most of the week.
Excellent use of shortcut items from the Pantry. It might be good to see a grocery shopping/pantry episode that discusses useful frozen vegetables, the flexibility of rotisserie chicken, items prepped for later in the week, a stock-making schedule (twice a month?) or other tips that help us be ready to throw together meals like this. Building Blocks for future meals.
Way late to this one, but with the use of the rotisserie chicken, it's the perfect starting point for the stock base. Add in the parts chopped off of the other veggies (minus the avocado rind and garlic papers) plus whatever other scraps are leftover from the rest of the week, stew for a few hours and strain and you're a good deal of the way there.
I make something similar with small strips of corn tortillas and cheese, in the tortillas kinda melt away and thicken it! Plenty of cheddar in and on top with sour cream, add crunchy tortilla chips on top! Love it.
I bit the bullet and made this since coincidentally I had literally everything to make this. Beautiful tasting soup. Perfect for when it’s crappy out. Can’t wait to have it the next day and freeze the rest.
Made this last night and won raves from the household. Perfectly timed to ride out the atmospheric river now dumping on Seattle. Love the depth and complexity of flavors and textures!
I'm not sure if you're naturally this awkward or if you just play up all the faces for the camera, but I'm 100% here for it. This is my favorite new cooking channel. Great recipes, good editing, equally awkward and funny host. its got it all.
Made this today and it was amazing. I don't like to deal with rotisserie chicken so I just used a few chicken breasts. Browned them in the pot before the veggies went in, and finished cooking them in the broth. 10/10 soup.
I made this yesterday and confirm that is delish. I used a batch of seitan chicken that my wife made but skipped a sour creme alternative because I couldn't be arsed. I know vegan stuff isn't your thang but I take away loads of tips from these videos. Keep it it up, Bri!
Made this last night and YUP!...came out great!! The blended chipotle peppers thing is a big brain move, too. Puts a tiny bit of spice and smokiness in the background...really adds a bit of depth. Really good!!
Its a great recipe and my take away from this is absolutely the thickening technique. I think there is great purpose in getting all the ingredients mingling in the background to support each bite's unique combination of components.
I like taking organic corn tortillas, slicing into strips, then pour a generous amount of oil in a skillet to shallow fry them extra brown. Drain on paper bags or towels. Adding these extra toasted or fried bits in the beginning also increases viscosity after they dissolve, and the extra toast gives you another layer of flavor, boosting the “tortilla” part of “chicken tortilla soup.” You can save some as well for garnish.
I made this tonight, and whoa! The flavors mingle just perfectly together. Thanks for having some many delicious recipes. Everyone I have made is better than the last and they all are knock your socks off level
It is DOPE, for all those "dislikes" ( I'm Mexican), its TexMex Chile con carne style tortilla soup, be glad and thankful, he consider our food and tradition for to prepare this awesome dish and make this vid. Hey Brian, ITS SUPER DOPE, I love your receipt, I will prepare it for sure, greetings from the Netherlands 🇳🇱 with a Mexican 🇲🇽 heart ❤️
Made this a few weeks ago, and making it again tonight, absolutely delicious. I love that it's adaptable. Last time I used white kidney beans, because I didn't have red on hand, and tonight I'm using it with the two chicken breasts I have left over from a chicken I roasted on Friday night.
I make this all the time now. So easy and so delicious and easy! I put the remaining chipotles in a baggie, mash up the peppers with my fingers, and freeze flat. I break off a piece as I need it.
The "hidden-in-plane-sight" hero of this delicious dish; canned foods. That might fly in the face of "from scratch" pureist chefs but it flies in the face of the fact that many great foods are at the ready fill with pure flavor. I accompanying item that take a good soup across the finish line to make it a meal!
I second that. That's what my Weeknighting series is about. Getting great results and showing substitute products and processes that make these dishes more accessible to home cooks who don't have 4 hours to make a meal.
I'm gonna try this recipe tonight! But instead of adding salt at first I'm gonna try that better than bouillon vegetable base, then add water when you add broth and hope it turns out with a deep veggie flavor ❤
Thanks, Brian! This was a wonderful recipe. I did add the juice of one lime after pulling it off the heat, which is something I have seen done in other tortilla soup recipes. Kicks up the flavor another notch!
Bri! Bro! I'm trained in classic French Cuisine and I'm Dominican. I just have to say... 😆📢 YOU KILLED IT BRO! This looks delicioso (English translation- delicious). I can't wait to make this. Quick sug bro, how about making a vid on 100% Semolina flour bread? Keep it up, can't wait to see the next vid! ✌
First recipe I've made of yours (today!) We really liked it, though the 20 month old isn't quite onboard with the spice yet. Ended up hotter than expected because one of the 2 hatch Chiles I subbed in was more like a jalapeno. Will definitely add to our rotation, looking forward to trying out more recipes!
Wow! Love your version of tortilla soup. I was looking forward to hot soup for Monday dinner and this is it! I have some home made chili powder that will spice it up just right. Thanks for the stunning recipe Chef!
I made this soup today, simply the best tasting soup EVER, my new favorite. where I live we can't find poblano peppers (small town Alberta) so just used a red pepper. will keep an eye out for poblanos. Thanks Brian
I make a tortilla soup pretty much once per week that is just like this, although I personally like to leave it watery! Canned diced green chiles is a fantastic addition as well IMO. My one suggestion: instead of picking up a rotisserie chicken for this meal it also works great to just toss a frozen chicken breast straight into the soup and letting it simmer with everything else. Then pull it out when it reaches temp, shred/dice it, and throw it back in. Of course thawing it first would be faster, but in a pinch it's one of the few meals I can get away with not thawing beforehand lol
One of our favorite (and best) Go-To spur-of-the-moment chicken meals is rotisserie chicken (shredded) mixed in with rice and topped with those drippings. OMG! So simple and so awesome! And, the piece de resistance is adding a little toasted sesame seed oil.
Cheers to you Brian, this was delicious!! I went all in and did as you said and we loved it! Blending some of the soup was a brilliant idea and made all the difference *chefs kiss*
Bri this recipe was dope!!!! I made it tonight for the family and enjoyed it. I need to dial the spice level back just a tad for my little ones. Their favorite part was trying to scoop out chips with their bites. Even those the is a ‘half’ recipe it sure makes a lot of soup!
I use a similar "thickener" when I make gravy for pot roast - I leave some roasted carrots, onions, and potatoes in the drippings and blend it up. Way more flavorful than using cornstarch or roux.
I just made this.. and its very good for the minimal effort thats involved. Simple and easy and quite fast if you have everything prepped already. Thanks for the recipe Bri!!
EATING THIS RIGHT NOW LOVE IT. The only thing I would change is more corn, chicken, chipotle in adobo + less liquid. But mannnnnnnnnnnnnn this hit the spot 😊
So good! Thank you Brian! The only problem I had was that my immersion blender sheered off, but that was user error 😅 Thank you for spicing up the way I cook, and for all the hard work you put into these videos 😊
This was excellent! Made it for lunch, flavors are spot-on. Sharing my compliments to the chef while I sit here waiting for the first rise on the deep dish Chicago pizza dough for dinner.
Made this last night, turned out great a total hit at my house and fairly easy as advertised. had everything in my kitchen except the chicken which i just grabbed on the way home 🤟
I've done nearly exactly the same soup, but using diced boneless porkchops. Bro! You left out one of my fav garnishes - a wedge of lime! Brings a nice bright sharp top note to balance the the slow-cooked base.
I just made this. I added a few white corn tortillas torn up by hand like I usually do when I make a tortilla soup to help thicken it up when I started simmering, and then later blended some soup with the chipotles and some chicken. Man, it went from totally liquid to the perfect consistency. I just put it in a bowl with the aged cheddar. This is the best tortilla soup I've made yet. Forgot to grab a lime though. Great recipe.
I just made this and it was super good! I ran out of chili powder so I think I did half chili and filled the rest with roasted guajillo chile powder and ancho chile powder which I make after roasting the dried peppers and pulverizing them. I presume it’s a similar taste since guajillo isn’t all that spicy. Also my family wild with the protein so we used the whole chicken and imma add zucchini next time. Such a good lazy meal that’s easy to customize thanks as always 🙏🙏
Great recipe that I will of course be trying. Noticed you scraping the good stuff off the side of the pot with a spatula. Pro tip for getting ALL that delicious "pot side fond" into the soup: put a lid on for about 5 minutes and that will rehydrate the fond and you'll be able to get every bit of it scraped and stirred back into the soup.
Another awesome recipe. I thought 20g of chili powder seemed like alot, but I followed the recipe exactly as shown and it turned out perfect! Shouldn't have doubted the bman. Btw this also freezes well.
Brian, one thing I do when I make mine is to use leftover chili 'paste' that I've made in the prior month that I made from the water/chili pepper combination (also has some garlic and such in there) and I always end up making too much so a pint of it left really works well over a few chili/chicken tortilla/enchilada bases for the next few weeks. It allows you to add other toasted spices but get a more rounded chili experience. Also, I'll take the bones from the rotisserie (or my homemade bird) and cook it in my stock for 30 minutes or so if I can to add more flavor. I know that takes away some from your narrative on a quicker 30 minute meal, but if you have the ability to reuse/multi-use ingredients it's a great things. I know I love quick easy weeknight meals, and soups like this and clam chowder or broccoli cheddar soup are great, especially in the winter!!!
Just made this for the first time. Subbed jalapeno for poblano. Still too thin for my liking, even after blending a few cups of soup. Will add ground up tortilla chips next time (in place of masa) to thicken. Even so, this was a 9/10 and definitely goes on "the list" of favorites.
very similar to taco soup I make: 3 cans of fire-roasted tomatoes, 1 lb. hamburger, (no chicken stock), taco seasoning pack; ranch dressing powdered pack; one can each great northern, pinto & blacks beans, drained and one can of corn. I can try this version tomorrow (except for the poblano).
I just returned from Food Lion with all the fixings except Chicken Stock ( completely sold out ) Will use vegetable stock instead. Strange times. I will let you know how it comes out. Thanks, Brian! UPDATE: Totally awesome! Came out perfect. Thanks again!
It's super rare that I see a recipe video and immediately think "there is a 100% chance that I will make this", but this totally did it! Looks easy, pretty healthy, and super tasty!
I hope u make it!
Did you make it?
Not to be nitpicky but it's not traditional at all.. the way he builds his flavors was really good but he missed the most important part.
You need to toast the tortillas super crispy added too little of the soup broth like he did and blend that all together it's literally the backbone of the soup.. the entire broth taste like crispy tortillas.. Everything else he did was pretty solid.. But I wouldn't even call that tortilla soup.. just cuz you garnish the soup with some tortillas doesn't mean it should be the title of the soup..
@@lovelifefatty180 People that try to gatekeep like this are hilarious. If it's a soup(it is), that contains chicken and tortillas(it does), it is, by definition, a chicken tortilla soup. He's making no claims of being traditional or authentic. If he had, you'd have a leg to stand on. Since he didn't, you're just a pretentious asshole trying to gatekeep a term.
@@bradsimpson8724
Sounds like you're the gatekeeper trying to keep people from real information.. If you know a gate keeping even is?? Lol Cause you're like using it out of contacts moronnn..
I complimented his dish 2 or 3 times.. Is and added one pointer.. And I was completely respectful tool Box..
I make an almost identical soup to this including poblanos and chipotle in adobo. The only difference is instead of canned tomatoes I use Wegman’s jarred red chili sauce (basically an enchilada style sauce but way better than the brand name premade stuff). Over time it cooks together with the chicken stock very well and makes a really delicious soup base. I’m going to give this version a try this week!
I’m making this soup right now and my house smells AMAZING!
I take the meat off the rotisserie chicken, then toss everything left (skin, bones, etc) into enough water to cover, boil then simmer it along with all the “garbage” veggie parts not going into the soup (onion & garlic skins, veggie ends, cilantro stalks, etc) while I’m cooking the soup veggies. I strain this through a colander and use it as the main liquid broth to really rev up that homemade aroma and flavor. 😋
Thank you for your awesome channel! 🍲
That is awesome. Blending some of the soup in with adobo is genius. What also works really well is getting the frozen "fire roasted" corn for this, adds a nice bit of extra flavor.
Indeed! Fire roasted corn is dope
Weeknighting is far and away my new favorite cooking show on TH-cam. This is like the third week in a row I've watched it on my lunch break, then made it for dinner that night.
Same here on my third recipe in three weeks. Great stuff!
you have basically made my vegetarian chili recipe with chicken stock instead of vegetable stock and chicken added. I know a woman in Alabama who makes some pretty dope chicken tortilla soup! Its a week night favorite and I make a double batch and freeze it. Thanks Bri.
Alabama? Alabama Worley?
I love that you have a fast meal on here. Great for easy weeknights, which I’m all about.
Great recipe! I make it almost the same way, I only use canned everything:) and Instead of the store-bought chips I cut tortilla bread into strips, season with salt and pepper and olive oil, toast in the oven till they’re golden. I add the rest of the toppings and as you said, the texture is perfect!
This is hands down my favorite, go-to recipe for chicken tortilla soup. I've made this recipe many times now. It's easy and super tasty.
Great idea, thanks. I added a couple of chopped corn tortillas to the soup. They disintegrate by the end of cooking. Uses up aging tortillas, adds a corny flavor and some thickening.
You are literally the best chef on TH-cam right now. Glad to see you're getting the exposure
Made this recipe last night and can definitely say it rocks. I ate three bowls, my wife ate two big bowls, and my niece devoured hers. And had plenty left over. Big thumbs up.
You are, hands down, the most entertaining chef on TH-cam. Love the idea of blending the chipotles/adobo into the broth. Doing that for sure next time.
Thanks Jennifer! Good luck!
Bring on the soup series my guy! Been wanting to up my game there for a while now lol
I saw this recipe about a month ago and have made 3 times since. It’s so easy, so delicious and quick. Total win!
Just made this. Due to little people and their sensitive mouths I used half a poblano, 1 chile and half a bell pepper. Everything else was the same. Came out FANTASTIC!
Great recipe.
Made this tonight to prep lunches for the rest of the week. Ended up eating a full bowl to “sample” after I had already eaten dinner. This is one of my favorites, but every recipe I’ve made of yours is a hit! Thank you!!!
B man, this recipe is truly restaurant quality. I’ve made this a dozen times and it it absolutely incredible. Now one of my go tos and one of the best things to come out of my kitchen. Thank you!
Rotisserie chicken is my go-to for salad fixin's. The drums and wings are excellent snacks.
Mr. Lagerstom, everybody who is an it getter appreciates the chicken skin and some - like me - consider it the best part of the chicken. That wobbly chicken goo (seasoned chicken collagen) at the bottom of the roti container (from the place that also sells big screen TVs) is amazeballs! Thanks for sharing this great recipe with lucky us!
I made this this the other day following your recipe, fantastic. I took the leftover soup and added Velveeta and cream cheese to it and it became probably the best chip dip i have had. Thanks for sharing this!
Hey Brian. I like this video, but I made some adjustments in the chicken broth area. After removing all of the meat from the carcass, I prepped the remaining ingredients and put them in the refrigerator. Then I added the drippings and carcass to a 1½ liter pot of chicken stock (I used Herb-Ox Sodium Free). I added in a smashed clove of garlic, a tsp of kosher salt, and a tsp of black peppercorns and simmered that for a couple of hours. When it was done, I strained the broth and put that in the refrigerator to assemble the rest of the recipe the next day. I know, it's not a 25 minute recipe, but the flavor is over the top! The only step I would have done, had I though about it first, was roasting the carcass before adding it to the stock. But this is a great recipe. Thanks!
Just made a similar recipe! Used chicken thighs cooked in the instant pot on high pressure for 1 hour to shred the meat. Also added the whole can of chipotle peppers in adobo sauce and chopped the peppers as well as a can of lentils for extra protein and filling calories. Came out phenomenally. I'm actually eating it for lunch as I watch the vid!
Made this today with a combo of poblano, red bell, and jalapeno peppers. Outstanding recipe. Thank you!
This chili has become one of my go-to recipes, especially for parties and pot-lucks. It was a hit at work, and this recipe makes enough to have lunch for most of the week.
Excellent use of shortcut items from the Pantry. It might be good to see a grocery shopping/pantry episode that discusses useful frozen vegetables, the flexibility of rotisserie chicken, items prepped for later in the week, a stock-making schedule (twice a month?) or other tips that help us be ready to throw together meals like this. Building Blocks for future meals.
Way late to this one, but with the use of the rotisserie chicken, it's the perfect starting point for the stock base. Add in the parts chopped off of the other veggies (minus the avocado rind and garlic papers) plus whatever other scraps are leftover from the rest of the week, stew for a few hours and strain and you're a good deal of the way there.
I make something similar with small strips of corn tortillas and cheese, in the tortillas kinda melt away and thicken it! Plenty of cheddar in and on top with sour cream, add crunchy tortilla chips on top! Love it.
If you have an instant pot, you can even add frozen chicken breasts and and shred after 30 minutes, they will be cooked.
The original recipe called for beer, but I rarely have it.
I bit the bullet and made this since coincidentally I had literally everything to make this. Beautiful tasting soup. Perfect for when it’s crappy out. Can’t wait to have it the next day and freeze the rest.
Just made and it came out so good. Chicken is really optional here. Even before adding the chicken, it felt very robust and delicious
I just made this and it was a hit and my husband loved it! Thank you so much!
Made this last night and won raves from the household. Perfectly timed to ride out the atmospheric river now dumping on Seattle. Love the depth and complexity of flavors and textures!
I'm not sure if you're naturally this awkward or if you just play up all the faces for the camera, but I'm 100% here for it. This is my favorite new cooking channel. Great recipes, good editing, equally awkward and funny host. its got it all.
He and David Seymour are my favorite dork-boys of YT food content.
Thanks for watching! I’m pretty awk I guess
He's a Chef sharing recipe's with us, not a video guy making food. Awkward works for me.
@@BrianLagerstrom I’d say you are more genuine, not pretentious at all.
Brian is a very expressive young man. All of his authenticity makes his videos the BEST!!!! Love you Brian 😘
Made it and it was awesome. I substituted knorr chicken bouillon for salt for extra flavor and my favorite white powder. MSG!
Made this today and it was amazing. I don't like to deal with rotisserie chicken so I just used a few chicken breasts. Browned them in the pot before the veggies went in, and finished cooking them in the broth. 10/10 soup.
Definitely gonna make it this week! Being from NM, you know I have to sub Green Chile for the poblano but I'll keep everything else the same.
You're my college savior, gonna make a huge batch this weekend and freeze for immediate satisfaction for weekdays to come.
I made this yesterday and confirm that is delish. I used a batch of seitan chicken that my wife made but skipped a sour creme alternative because I couldn't be arsed. I know vegan stuff isn't your thang but I take away loads of tips from these videos. Keep it it up, Bri!
Made this last night and YUP!...came out great!! The blended chipotle peppers thing is a big brain move, too. Puts a tiny bit of spice and smokiness in the background...really adds a bit of depth. Really good!!
Its a great recipe and my take away from this is absolutely the thickening technique. I think there is great purpose in getting all the ingredients mingling in the background to support each bite's unique combination of components.
I like taking organic corn tortillas, slicing into strips, then pour a generous amount of oil in a skillet to shallow fry them extra brown. Drain on paper bags or towels. Adding these extra toasted or fried bits in the beginning also increases viscosity after they dissolve, and the extra toast gives you another layer of flavor, boosting the “tortilla” part of “chicken tortilla soup.” You can save some as well for garnish.
I made this tonight, and whoa! The flavors mingle just perfectly together. Thanks for having some many delicious recipes. Everyone I have made is better than the last and they all are knock your socks off level
Made this today with leftover Christmas turkey and it was PHENOMENAL. Thank you so much for sharing!
Woah, dope idea
It is DOPE, for all those "dislikes" ( I'm Mexican), its TexMex Chile con carne style tortilla soup, be glad and thankful, he consider our food and tradition for to prepare this awesome dish and make this vid.
Hey Brian, ITS SUPER DOPE, I love your receipt, I will prepare it for sure, greetings from the Netherlands 🇳🇱 with a Mexican 🇲🇽 heart ❤️
Onion cut approach has been my king for ten years now. No going back.
Oh! This one is a keeper for sure! Thx, I love these weekdays recepies. They are a gem to inspire new food on the table.
I hope you try it !
@@BrianLagerstrom I'm sure I will. It looked so yummi!
Made this a few weeks ago, and making it again tonight, absolutely delicious. I love that it's adaptable. Last time I used white kidney beans, because I didn't have red on hand, and tonight I'm using it with the two chicken breasts I have left over from a chicken I roasted on Friday night.
I make this all the time now. So easy and so delicious and easy!
I put the remaining chipotles in a baggie, mash up the peppers with my fingers, and freeze flat. I break off a piece as I need it.
that chicken jelly move honestly gained a lot of respect from me
He's so right. That golden chicken goop from store bought rotisserie chickens is BOMB. Flavor bomb for sure. Nice dish, B.
I made this tonight and like all your recipes, it was incredible!
The "hidden-in-plane-sight" hero of this delicious dish; canned foods. That might fly in the face of "from scratch" pureist chefs but it flies in the face of the fact that many great foods are at the ready fill with pure flavor. I accompanying item that take a good soup across the finish line to make it a meal!
I second that. That's what my Weeknighting series is about. Getting great results and showing substitute products and processes that make these dishes more accessible to home cooks who don't have 4 hours to make a meal.
I'm gonna try this recipe tonight! But instead of adding salt at first I'm gonna try that better than bouillon vegetable base, then add water when you add broth and hope it turns out with a deep veggie flavor ❤
Thanks, Brian! This was a wonderful recipe. I did add the juice of one lime after pulling it off the heat, which is something I have seen done in other tortilla soup recipes. Kicks up the flavor another notch!
That's what @Preppy Kitchen does.
Bri! Bro! I'm trained in classic French Cuisine and I'm Dominican. I just have to say... 😆📢 YOU KILLED IT BRO! This looks delicioso (English translation- delicious). I can't wait to make this. Quick sug bro, how about making a vid on 100% Semolina flour bread? Keep it up, can't wait to see the next vid! ✌
Made this and it's AWESOME. Smokey, full flavor in no time at all.
PS against my natural tendencies, I was badd too and kept the skin in. Dope.
First recipe I've made of yours (today!) We really liked it, though the 20 month old isn't quite onboard with the spice yet. Ended up hotter than expected because one of the 2 hatch Chiles I subbed in was more like a jalapeno. Will definitely add to our rotation, looking forward to trying out more recipes!
Brian! This was simple to make and complex in taste. So good! Thank you!
Thank you for showing this soup
Wow! Love your version of tortilla soup. I was looking forward to hot soup for Monday dinner and this is it! I have some home made chili powder that will spice it up just right. Thanks for the stunning recipe Chef!
I made this soup today, simply the best tasting soup EVER, my new favorite. where I live we can't find poblano peppers (small town Alberta) so just used a red pepper. will keep an eye out for poblanos. Thanks Brian
I make a tortilla soup pretty much once per week that is just like this, although I personally like to leave it watery! Canned diced green chiles is a fantastic addition as well IMO. My one suggestion: instead of picking up a rotisserie chicken for this meal it also works great to just toss a frozen chicken breast straight into the soup and letting it simmer with everything else. Then pull it out when it reaches temp, shred/dice it, and throw it back in. Of course thawing it first would be faster, but in a pinch it's one of the few meals I can get away with not thawing beforehand lol
One of our favorite (and best) Go-To spur-of-the-moment chicken meals is rotisserie chicken (shredded) mixed in with rice and topped with those drippings. OMG! So simple and so awesome! And, the piece de resistance is adding a little toasted sesame seed oil.
Cheers to you Brian, this was delicious!! I went all in and did as you said and we loved it! Blending some of the soup was a brilliant idea and made all the difference *chefs kiss*
Bri this recipe was dope!!!! I made it tonight for the family and enjoyed it. I need to dial the spice level back just a tad for my little ones. Their favorite part was trying to scoop out chips with their bites.
Even those the is a ‘half’ recipe it sure makes a lot of soup!
Brian, this is a fantastic recipe and we love making it. Best red chili we've had so far. Well done.
i really like the floating head above the pot shot. gjini vibes
I know I am late in finding this but seriously… this soup tastes incredible!!!! Thank you!
I use a similar "thickener" when I make gravy for pot roast - I leave some roasted carrots, onions, and potatoes in the drippings and blend it up. Way more flavorful than using cornstarch or roux.
I just made this.. and its very good for the minimal effort thats involved. Simple and easy and quite fast if you have everything prepped already. Thanks for the recipe Bri!!
Finally got around to making this. Your dishes never disappoint, perfect rainy day lunch
EATING THIS RIGHT NOW LOVE IT. The only thing I would change is more corn, chicken, chipotle in adobo + less liquid. But mannnnnnnnnnnnnn this hit the spot 😊
So good! Thank you Brian! The only problem I had was that my immersion blender sheered off, but that was user error 😅 Thank you for spicing up the way I cook, and for all the hard work you put into these videos 😊
This was excellent! Made it for lunch, flavors are spot-on. Sharing my compliments to the chef while I sit here waiting for the first rise on the deep dish Chicago pizza dough for dinner.
Amazing! Have a good pizza night thanks for trying the recipe
I'm watching this while eating a nice bowl of chili for my lunch. I will definitely give this a try along with making some chicken noodle soup.
I’m loving this weeknighting in series! Seriously so good. 🖤
Made this last night, turned out great a total hit at my house and fairly easy as advertised. had everything in my kitchen except the chicken which i just grabbed on the way home 🤟
I've done nearly exactly the same soup, but using diced boneless porkchops. Bro! You left out one of my fav garnishes - a wedge of lime! Brings a nice bright sharp top note to balance the the slow-cooked base.
Thank you for weighing your liquids, it just makes sense!
I just made this. I added a few white corn tortillas torn up by hand like I usually do when I make a tortilla soup to help thicken it up when I started simmering, and then later blended some soup with the chipotles and some chicken. Man, it went from totally liquid to the perfect consistency. I just put it in a bowl with the aged cheddar. This is the best tortilla soup I've made yet. Forgot to grab a lime though. Great recipe.
Also, I used frozen mixed veggies and threw some baby kale in right at the end for more nutrients. I am about to get a second bowl, it's too good.
Really enjoying the weeknighting videos. Thanks for all your hard work - it’s making my kitchen smell so good!
I just made this and it was super good! I ran out of chili powder so I think I did half chili and filled the rest with roasted guajillo chile powder and ancho chile powder which I make after roasting the dried peppers and pulverizing them. I presume it’s a similar taste since guajillo isn’t all that spicy. Also my family wild with the protein so we used the whole chicken and imma add zucchini next time. Such a good lazy meal that’s easy to customize thanks as always 🙏🙏
this is different to the stuff I usually make…I’m 100% making this!! Thank for the video 🙏
Great recipe that I will of course be trying. Noticed you scraping the good stuff off the side of the pot with a spatula. Pro tip for getting ALL that delicious "pot side fond" into the soup: put a lid on for about 5 minutes and that will rehydrate the fond and you'll be able to get every bit of it scraped and stirred back into the soup.
Perfect timing with the weather getting colder!! More weeknighting!!! Loving this series
Another awesome recipe. I thought 20g of chili powder seemed like alot, but I followed the recipe exactly as shown and it turned out perfect! Shouldn't have doubted the bman.
Btw this also freezes well.
you managed a few dance moves with a bowl of soup in your hands, amazing
I just made this and it is superb! Thanks for the great recipe.
this is a good cooking channel. fun to watch and listen to. Great receipes.
Brian, one thing I do when I make mine is to use leftover chili 'paste' that I've made in the prior month that I made from the water/chili pepper combination (also has some garlic and such in there) and I always end up making too much so a pint of it left really works well over a few chili/chicken tortilla/enchilada bases for the next few weeks. It allows you to add other toasted spices but get a more rounded chili experience. Also, I'll take the bones from the rotisserie (or my homemade bird) and cook it in my stock for 30 minutes or so if I can to add more flavor.
I know that takes away some from your narrative on a quicker 30 minute meal, but if you have the ability to reuse/multi-use ingredients it's a great things. I know I love quick easy weeknight meals, and soups like this and clam chowder or broccoli cheddar soup are great, especially in the winter!!!
Just made this for the first time. Subbed jalapeno for poblano. Still too thin for my liking, even after blending a few cups of soup. Will add ground up tortilla chips next time (in place of masa) to thicken. Even so, this was a 9/10 and definitely goes on "the list" of favorites.
I just love all your videos thanks for all your hard work!
"Weaknighting" is an absolutely wonderful idea. Want more.
I make this once a month the family loves it
very similar to taco soup I make: 3 cans of fire-roasted tomatoes, 1 lb. hamburger, (no chicken stock), taco seasoning pack; ranch dressing powdered pack; one can each great northern, pinto & blacks beans, drained and one can of corn. I can try this version tomorrow (except for the poblano).
I just returned from Food Lion with all the fixings except Chicken Stock ( completely sold out ) Will use vegetable stock instead. Strange times. I will let you know how it comes out. Thanks, Brian! UPDATE: Totally awesome! Came out perfect. Thanks again!
Video full of simple but pro moves. This will be on the menu for next week! Just in time for a Fall evening.
Just made this! Easy recipe, easy to follow instructions, delicious outcome. I’ll make it again! I love your channel.
You posted a chicken soup recipe the same day I become sick, thanks Bri you always come through
Made this tonight. It was, in fact, dope.
On the menu Bri……. You are the best!