**A Delicious Journey: Exploring the Flavors of Mexico**

As we embark on this culinary journey, I want to take you through the process of making a delicious and hearty Mexican-inspired soup that's sure to warm your belly and your soul. We'll start by creating a rich and flavorful broth, the foundation of our dish.

I'm gonna add 3/4 cup of cold water, give it a good stir, and let the magic begin. Stirring is an important step in this process, as it helps to combine all the ingredients evenly. I like to think that being ambidextrous comes in handy when stirring, but even if you're right-handed or left-handed, it's essential to get into the zone and mix everything together thoroughly. The broth needs to be thickened just a little, not too much, as we want to maintain its rich and velvety texture.

Now that our broth is coming along nicely, let's talk about the stars of the show: tortillas! We can use either corn or flour tortillas, whichever you prefer. If you're feeling adventurous, you can mix and match both types for a unique flavor profile. Simply cut up your tortillas into bite-sized pieces and fry them until they're crispy. This is where the magic happens, folks! The crunch of the fried tortilla chips adds a delightful texture to our soup.

While our tortilla chips are frying, let's take a moment to taste the broth. It needs just a pinch of salt and pepper, perhaps some additional spices to enhance its flavor. We're using Red River Ranch original, but feel free to customize it to your liking. Our broth has come a long way, folks! The smokiness from the chipotle peppers pairs perfectly with the onion and garlic, creating a rich and complex flavor profile.

As we continue to prepare our soup, let's not forget about the protein and other essential ingredients. We're using chicken, black beans, and all the fixings to make this dish truly special. Feel free to add your favorite toppings, such as queso fresco, sour cream, avocado, or even a dollop of salsa.

Before we dive into the finished product, I want to share with you what this cooking journey means to me. As a food enthusiast, I'm passionate about celebrating the rich history and cultural heritage behind different cuisines. Food has a way of bringing people together, and that's exactly what I aim to do here in my kitchen. From family gatherings to casual dinner parties, sharing delicious meals is an essential part of building connections and creating lasting memories.

Now, let's see how our Beagle friend approves of these crispy fried tortilla chips! *Beagle taste test* Ah, it seems like he gives them two paws up! These crunchy little morsels are the perfect accompaniment to our soup. They add a delightful textural element and a burst of flavor that complements our dish perfectly.

As we take our first spoonfuls of this delicious soup, I want you to remember that eating is not just about sustenance; it's also about community, love, and connection. Share your meals with others, savor each bite, and let the flavors transport you to a world of delight. And don't forget to subscribe to our channel for more cooking adventures, behind-the-scenes stories, and recipes that'll make your taste buds dance!

We'd like to take this opportunity to express our heartfelt gratitude to our veterans and all our servicemen and women who keep our country safe and free from harm. Your sacrifices are not forgotten, and we're honored to be able to share our passion for food with you.

And so, as we conclude this culinary journey, remember that cooking is a labor of love. It's about experimenting with flavors, exploring new ingredients, and sharing the joy of delicious meals with others. We hope you've enjoyed this ride with us, and we can't wait to see what's next!

"WEBVTTKind: captionsLanguage: ensomething buzzing folks on a date my but what is it oh excuse me I gotta take this call hey Jim Cantore how are you what yep well I appreciate that my friend I do but I got something that'll warm them up better folks Jim Cantore say it's gonna come a big Blizzard they're gonna get cold but I have got something to warm you up what is it it is an authentic chicken tortilla soup keep you warm all winter hey thank y'all for stopping by camp my name is cowboy Kent Rollins and we're gonna do a whole lot of cooking and whoo I don't know if y'all know it but wintertime is here and what warms you up more than wintertime hey chicken tortilla soup homemade I'm not talking just throw a bunch of stuff in there by the can like some of that inch a lot of sauce and some of this and that we're gonna make a homemade red sauce that goes with this that whoo it is so good so this red sauce and I'm telling you this stuff is so good this is what makes the soup Eddie as I promise you that so first of all we're gonna put some water in a stockpot and get it to warming up we're gonna add about a teaspoon of salt in there let it get to go in and then what are we gonna do we're gonna put two garlic cloves and 1 onion big old white onion cut it right in half throw her in there then we're gonna take two of them dried ancho chiles split them down through there shake the seeds out of them and drop them in there then we're gonna go ahead and take them tests available red peppers Oh take me back I'm gonna take four of them because I love them I do and I'm gonna put them over in there after we shake the seeds out of them and then a new chili that I've been really loving who them things got some good good taste to them three of them little rascals chunk them over in their core that tomato okay slice it in half chunk it in there too we're gonna let all this get good and tender bring it to a bowl and we're gonna let it boil for about 20 minutes till everything is just about to fall apart then we're gonna strain it out of there put it in one of them blenders and we are gonna blend it smooth to where it is good and creamy consistency put a little more salt in there if you had to we added about 1 teaspoon more after that folks this stuff will go on pancakes it is so good now while that's just sitting over minding its own business y'all see me I had three in breast water and a stockpot a teaspoon of salt one garlic clove or was it - we better fish we put his three of them chicken breast in there and then we put one garlic clove and a serrano pepper now I didn't cut it I didn't do nothing to it but it's gonna flavor that chicken stock water to where it's oh so good now I'm fixing to take that chicken out of there because it's tender and we're gonna slice it and dice it and shred it and everything else so let's get that done and we'll turn this chicken stock on down there to low now when we take that chicken out and lay it over here on this cutting board I asked you to bring up their serrano pepper back with you because he has done his job if I can find him in amongst all the folk that garlic clove will be alright thank you for your hard work I appreciate it now while we got that out of there you see that beautiful red sauce right there we're gonna add all this red sauce into that chicken stock so it can go ahead and and be getting good and warm and guess what folks the wind blowed the fire out so we'll take our ingenious it and light it back any more time so well that broth is coming back to a good hard Bowl there let's take as a fork and go ahead and go to shredding this chicken now you can cut it up in chunks but I sort of like to shred it it makes it a whole lot better to me now if you thank them bites is a little big for you cut them in half I don't care big he likes a whole bite so where is quality control shin oh he's quit early today has he he must have done punched out who that'll burn his fingers and the hair off what y'all know it I've said it many times burn the hair off of frogs but y'all didn't know his own there did you well you pick a frog up sometime and you look I'll guarantee he doesn't have hair burnt off a him he has cowboy can't relish what has happened to you chicken recipes in one week you got soft well if you live in this camp like I do and you had all them black cows around you ever not saying if you don't cook more chicken we will Stampede your tepee I won't shame to turn you around there and later look at what they did to my tepee while I was cooking so they do mean business okay it is come back to a little simmer there so let's get this Yardbird in there uh-oh the beginning here to pick up that crumb another one fell out you need to get back on the clock come on you got to go back to work I want you to look over here look at what you missed fell on the ground there look at that but I do love to put me some black beans in my chicken tortilla soup we ain't draining them we doing nothing to them we just stab them in there and everything needs to come back to a low bowl and just sit there and love all over that chicken till all them flavors get incorporated and we got a little secret to go with it because if you call it chicken tortilla soup where's the tortillas well hang on cuz we fittin to make them here in just a minute but let me stir this soup Ian well that soup is getting all that lovin spread out there together and everything is going good I take me six or seven of them tortillas and you can use how many you think accordingly it has to how many people your won't defeat so I got me a 10-inch Dutch oven over on this propane fire I do and I put me about 2 cups a good man take a Lord in there because I do like to fry these in that lowered and it is getting hot as we speak so take you a knife and you can cut these as thin or as thick as you want I like them about that size right there so they fry up and they really good and crisp and you can even cut them in half do you want to these little fellers at the end here sure don't get cut in half the first two rows of people that's sitting on the bus get a pass rest of them they're easier for me to cook this way make sure they're all tender and we got to have a volunteer we do with om in the grease oh wait till he goes to sizzling really well and then we'll know that they're done well you can tail the grease is hot because that little feller he don't got him a suntan all over he did so we're gonna chunk him right over and we're getting enough that I can get in and out of there pretty easy like whoo that's a good sound you just got to pay attention and watch these little rascals and stir them they do not take them long to crisp up and if you like them when you pull them out of their heat you a little salt on them or something that good Red River Ranch original it will help things out I promise you can see folks it don't take long at all now I like to check one of them and see he is crunchy and he is hot hang on big that's pretty hot buddy I wouldn't be wrapping my lip around it just yet here come the last of the participants all right folks that last batch is in it's gonna take them just a little bit won't be long so I got me two tablespoons of cornstarch and you don't have to thicken it but you you can now I'm gonna add 3/4 cup of cold water take a spoon give it a good stir and let the magic begin we'll give it a stir while we do this a stir this is when it helps to be ambidextrous I don't want it to get it too thick I can't stand it but I do want it to thicken it just a little now as we're frying these tortillas here you can cut up corn tortillas versus flour if that's what you want to use and drop them in there that's fine with me or you can even mix and match Hey more than mayor well let's doing that let me just test out this crunch uh-huh well let's come to that point to where the little tortilla crisp is done and folks you can serve them as they cool warm right out of the fire either way we're gonna put them back in this hot soup so it don't matter do they be sitting out there now we need to taste this broth just to make sure do it need a little salt pepper or something else but you know folks we don't went through a whole video and we ain't use none of that Red River Ranch original but if it needs something that's what I'm gonna put in it folks and this need a little tad of this and everything will be good in a world well folks I hope you got to see that good color rich dark red it is and I mean this stuff has so much flavor the chicken made in there the black beans I ain't even got to taste you taste it to tell you that it is good so you can take these and you can crumble them in there you can just stick them in there whatever you want to do now a lot of folks are gonna put us some of that tear cheese on there if any flavor you might want to use now you can use a queso fresco you can use anything you want to and then you can even put a dollop of sour cream and put you some avocados all across it me ha ha I'm gonna eat it just this and while that's cooling off I think I need to tell y'all something I get a lot of questions sometime what is this cowboy doing making all this Mexican food folks I don't never judge people I feed them and what me and Shannon and the Beagle do here is we try to celebrate history of food to bring people together at a table that's what my mother told me it was always for get people to the table I don't care what they are we all God's children and we're gonna enjoy some good eating and some fine dining it gonna be good before we go any further folks I need to see if the Beagle does approve of a fried tortilla chip he never had one so this might be something new what you think about this I don't know if you noticed or not it didn't get no tail Waggin setting guys don't meat on it so this is what I call will warm you up on the cold day and the flavors are outstanding lord have mercy praise God pass the biscuits and give me a whole bunch more of this because this is a meal all in itself it will bring the family together it will warm your hearts your soul and your stomach because it got just a little bit of body in it now if you think it's a little too hot for you when you make this or you think it's gonna be leave you out one of them little chilly are gone don't take him in there just use two or something you don't have to use them all but folks this stuff right here put a little warm in your belly it'll fight off the coldest of days the smokiness of the chipotle peppers and then the taste of those others blended with the onion and garlic and the tomato as the base to give it that rich color this fine-dining all in its own you take them black beans nup them in there and you get these little crispy rascals to go with them right here it's a happy meal don't come in a sack now it come in a bowl that's what it's for it is all in the eating and eating is good we thank you so much for stopping by you're me and Shannon the Beagle it means the world to us we never take it for granted that you watch these videos and we ask you to always be sure and share the food and the video be sure you hit the subscribe button if you ain't subscribed thank our veterans and all our servicemen and women for keeping that flag flying over that wagon so that I can do exactly what I want to out here and be free and safe from our captors god bless you each and every one and we'll see you down the chicken tortilla crunchy trailsomething buzzing folks on a date my but what is it oh excuse me I gotta take this call hey Jim Cantore how are you what yep well I appreciate that my friend I do but I got something that'll warm them up better folks Jim Cantore say it's gonna come a big Blizzard they're gonna get cold but I have got something to warm you up what is it it is an authentic chicken tortilla soup keep you warm all winter hey thank y'all for stopping by camp my name is cowboy Kent Rollins and we're gonna do a whole lot of cooking and whoo I don't know if y'all know it but wintertime is here and what warms you up more than wintertime hey chicken tortilla soup homemade I'm not talking just throw a bunch of stuff in there by the can like some of that inch a lot of sauce and some of this and that we're gonna make a homemade red sauce that goes with this that whoo it is so good so this red sauce and I'm telling you this stuff is so good this is what makes the soup Eddie as I promise you that so first of all we're gonna put some water in a stockpot and get it to warming up we're gonna add about a teaspoon of salt in there let it get to go in and then what are we gonna do we're gonna put two garlic cloves and 1 onion big old white onion cut it right in half throw her in there then we're gonna take two of them dried ancho chiles split them down through there shake the seeds out of them and drop them in there then we're gonna go ahead and take them tests available red peppers Oh take me back I'm gonna take four of them because I love them I do and I'm gonna put them over in there after we shake the seeds out of them and then a new chili that I've been really loving who them things got some good good taste to them three of them little rascals chunk them over in their core that tomato okay slice it in half chunk it in there too we're gonna let all this get good and tender bring it to a bowl and we're gonna let it boil for about 20 minutes till everything is just about to fall apart then we're gonna strain it out of there put it in one of them blenders and we are gonna blend it smooth to where it is good and creamy consistency put a little more salt in there if you had to we added about 1 teaspoon more after that folks this stuff will go on pancakes it is so good now while that's just sitting over minding its own business y'all see me I had three in breast water and a stockpot a teaspoon of salt one garlic clove or was it - we better fish we put his three of them chicken breast in there and then we put one garlic clove and a serrano pepper now I didn't cut it I didn't do nothing to it but it's gonna flavor that chicken stock water to where it's oh so good now I'm fixing to take that chicken out of there because it's tender and we're gonna slice it and dice it and shred it and everything else so let's get that done and we'll turn this chicken stock on down there to low now when we take that chicken out and lay it over here on this cutting board I asked you to bring up their serrano pepper back with you because he has done his job if I can find him in amongst all the folk that garlic clove will be alright thank you for your hard work I appreciate it now while we got that out of there you see that beautiful red sauce right there we're gonna add all this red sauce into that chicken stock so it can go ahead and and be getting good and warm and guess what folks the wind blowed the fire out so we'll take our ingenious it and light it back any more time so well that broth is coming back to a good hard Bowl there let's take as a fork and go ahead and go to shredding this chicken now you can cut it up in chunks but I sort of like to shred it it makes it a whole lot better to me now if you thank them bites is a little big for you cut them in half I don't care big he likes a whole bite so where is quality control shin oh he's quit early today has he he must have done punched out who that'll burn his fingers and the hair off what y'all know it I've said it many times burn the hair off of frogs but y'all didn't know his own there did you well you pick a frog up sometime and you look I'll guarantee he doesn't have hair burnt off a him he has cowboy can't relish what has happened to you chicken recipes in one week you got soft well if you live in this camp like I do and you had all them black cows around you ever not saying if you don't cook more chicken we will Stampede your tepee I won't shame to turn you around there and later look at what they did to my tepee while I was cooking so they do mean business okay it is come back to a little simmer there so let's get this Yardbird in there uh-oh the beginning here to pick up that crumb another one fell out you need to get back on the clock come on you got to go back to work I want you to look over here look at what you missed fell on the ground there look at that but I do love to put me some black beans in my chicken tortilla soup we ain't draining them we doing nothing to them we just stab them in there and everything needs to come back to a low bowl and just sit there and love all over that chicken till all them flavors get incorporated and we got a little secret to go with it because if you call it chicken tortilla soup where's the tortillas well hang on cuz we fittin to make them here in just a minute but let me stir this soup Ian well that soup is getting all that lovin spread out there together and everything is going good I take me six or seven of them tortillas and you can use how many you think accordingly it has to how many people your won't defeat so I got me a 10-inch Dutch oven over on this propane fire I do and I put me about 2 cups a good man take a Lord in there because I do like to fry these in that lowered and it is getting hot as we speak so take you a knife and you can cut these as thin or as thick as you want I like them about that size right there so they fry up and they really good and crisp and you can even cut them in half do you want to these little fellers at the end here sure don't get cut in half the first two rows of people that's sitting on the bus get a pass rest of them they're easier for me to cook this way make sure they're all tender and we got to have a volunteer we do with om in the grease oh wait till he goes to sizzling really well and then we'll know that they're done well you can tail the grease is hot because that little feller he don't got him a suntan all over he did so we're gonna chunk him right over and we're getting enough that I can get in and out of there pretty easy like whoo that's a good sound you just got to pay attention and watch these little rascals and stir them they do not take them long to crisp up and if you like them when you pull them out of their heat you a little salt on them or something that good Red River Ranch original it will help things out I promise you can see folks it don't take long at all now I like to check one of them and see he is crunchy and he is hot hang on big that's pretty hot buddy I wouldn't be wrapping my lip around it just yet here come the last of the participants all right folks that last batch is in it's gonna take them just a little bit won't be long so I got me two tablespoons of cornstarch and you don't have to thicken it but you you can now I'm gonna add 3/4 cup of cold water take a spoon give it a good stir and let the magic begin we'll give it a stir while we do this a stir this is when it helps to be ambidextrous I don't want it to get it too thick I can't stand it but I do want it to thicken it just a little now as we're frying these tortillas here you can cut up corn tortillas versus flour if that's what you want to use and drop them in there that's fine with me or you can even mix and match Hey more than mayor well let's doing that let me just test out this crunch uh-huh well let's come to that point to where the little tortilla crisp is done and folks you can serve them as they cool warm right out of the fire either way we're gonna put them back in this hot soup so it don't matter do they be sitting out there now we need to taste this broth just to make sure do it need a little salt pepper or something else but you know folks we don't went through a whole video and we ain't use none of that Red River Ranch original but if it needs something that's what I'm gonna put in it folks and this need a little tad of this and everything will be good in a world well folks I hope you got to see that good color rich dark red it is and I mean this stuff has so much flavor the chicken made in there the black beans I ain't even got to taste you taste it to tell you that it is good so you can take these and you can crumble them in there you can just stick them in there whatever you want to do now a lot of folks are gonna put us some of that tear cheese on there if any flavor you might want to use now you can use a queso fresco you can use anything you want to and then you can even put a dollop of sour cream and put you some avocados all across it me ha ha I'm gonna eat it just this and while that's cooling off I think I need to tell y'all something I get a lot of questions sometime what is this cowboy doing making all this Mexican food folks I don't never judge people I feed them and what me and Shannon and the Beagle do here is we try to celebrate history of food to bring people together at a table that's what my mother told me it was always for get people to the table I don't care what they are we all God's children and we're gonna enjoy some good eating and some fine dining it gonna be good before we go any further folks I need to see if the Beagle does approve of a fried tortilla chip he never had one so this might be something new what you think about this I don't know if you noticed or not it didn't get no tail Waggin setting guys don't meat on it so this is what I call will warm you up on the cold day and the flavors are outstanding lord have mercy praise God pass the biscuits and give me a whole bunch more of this because this is a meal all in itself it will bring the family together it will warm your hearts your soul and your stomach because it got just a little bit of body in it now if you think it's a little too hot for you when you make this or you think it's gonna be leave you out one of them little chilly are gone don't take him in there just use two or something you don't have to use them all but folks this stuff right here put a little warm in your belly it'll fight off the coldest of days the smokiness of the chipotle peppers and then the taste of those others blended with the onion and garlic and the tomato as the base to give it that rich color this fine-dining all in its own you take them black beans nup them in there and you get these little crispy rascals to go with them right here it's a happy meal don't come in a sack now it come in a bowl that's what it's for it is all in the eating and eating is good we thank you so much for stopping by you're me and Shannon the Beagle it means the world to us we never take it for granted that you watch these videos and we ask you to always be sure and share the food and the video be sure you hit the subscribe button if you ain't subscribed thank our veterans and all our servicemen and women for keeping that flag flying over that wagon so that I can do exactly what I want to out here and be free and safe from our captors god bless you each and every one and we'll see you down the chicken tortilla crunchy trail\n"