Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a Good dish, chicken tortilla soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Chicken Tortilla Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Chicken Tortilla Soup is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken tortilla soup using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Tortilla Soup:
- Get 2 cup Shredded Chicken
- Make ready 2 quart Low Sodium Chicken Broth
- Take 15 oz Can of Tomato Sauce
- Make ready 15 oz Black Beans
- Take 15 oz Corn
- Take 1/2 cup Chopped Onions
- Make ready 1/2 cup Diced Celery
- Take 2 clove Minced Garlic
- Make ready 1/2 tsp Dried Oregano
- Make ready 1/2 cup Chopped Cilantro Leaves
- Prepare 1/4 tsp Cayenne Pepper
- Get 1 tbsp Ground Cumin
- Prepare 1/2 cup Chopped Carrots
- Get 1 tbsp Chili Powder
- Prepare 2 tbsp Butter
- Prepare Toppings
- Make ready 1 cup Shredded Monterey Jack
- Make ready 5 Corn Tortillas
- Make ready 1 Sour Cream
- Prepare 2 Avocados
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.
Instructions to make Chicken Tortilla Soup:
- Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
- Add garlic and cilantro. Stir another minute.
- Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
- Add tomato sauce. Let thicken for a couple minutes, then add the broth or stock. Bring back to a rapid boil, then set heat to low and simmer uncovered for about 30 minutes.
- While the soup is simmering, fry tortilla strips at 375°F for about 1-2 minutes. Drain and set aside. Shred the cheese and slice the avocado.
- After 30 minutes, check the soup. Add up to 1 teaspoon of salt, to your taste.
- Garnish with tortilla strips, shredded Monterey Jack cheese and avocado wedges.
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.
So that’s going to wrap this up for this creative food chicken tortilla soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
