Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a awesome dish, chicken tortilla soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Chicken Tortilla Soup is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chicken Tortilla Soup is something which I have loved my whole life. They’re fine and they look wonderful.
This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients.
To begin with this particular recipe, we have to first prepare a few components. You can cook chicken tortilla soup using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 1/2 cup ditalini pasta
- Prepare 2 tbsp olive oil
- Get 2 clove garlic, minced
- Make ready 1 onion diced
- Make ready 4 cup chicken stock
- Take 1 can crushed tomatoes (28oz)
- Take 1 can green chiles (4oz)
- Prepare 2 tsp chili powder
- Prepare 1 tsp cumin
- Take 1/2 tsp oregano
- Get 1 pinch cayenne pepper
- Get 1 salt and pepper to taste
- Make ready 2 cup shredded chicken breast
- Prepare 1 cup corn kernels (or mexicorn)
- Take 2 tbsp chopped fresh cilantro
- Make ready 1 juice of one lime
- Get 1 tortilla strips for serving
Lately I've been getting chicken tortilla soup almost weekly at a local restaurant. Chicken tortilla soup, with its spicy tomato broth, crunchy tortilla chips, and gooey cheese, has long been one of my favorite dishes to order at Mexican restaurants. I never even thought to make it at. This Chicken Tortilla Soup recipe is a knock-off from the famous soup recipe at Tommy Bahamas.
Steps to make Chicken Tortilla Soup:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, oregano and cayenne pepper; season with salt and pepper, to taste.
- Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in pasta, chicken, corn, cilantro and lime juice until heated through, about 2 minutes.
- Serve immediately, garnished with avocado, tortilla strips, cheese or sour cream if desired.
Chicken Tortilla Soup. posted by Christy Denney This Chicken Tortilla Soup is the soup of my dreams. It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken. Chicken Tortilla Soup is one of my favorites because there's so much going on.particularly at the end when you add the gorgeous toppings.
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