Chicken Tortilla Soup
Chicken Tortilla Soup

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chicken tortilla soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken Tortilla Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Chicken Tortilla Soup is something that I’ve loved my whole life.

Browse new releases, best sellers or classics & Find your next favourite book Looking For Chicken Soup Recipe? We Have Almost Everything on eBay. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Saute onion and garlic in oil until soft.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook chicken tortilla soup using 20 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Tortilla Soup:
  1. Take 2 cup Shredded Chicken
  2. Prepare 2 quart Low Sodium Chicken Broth
  3. Get 15 oz Can of Tomato Sauce
  4. Get 15 oz Black Beans
  5. Prepare 15 oz Corn
  6. Prepare 1/2 cup Chopped Onions
  7. Take 1/2 cup Diced Celery
  8. Prepare 2 clove Minced Garlic
  9. Make ready 1/2 tsp Dried Oregano
  10. Prepare 1/2 cup Chopped Cilantro Leaves
  11. Prepare 1/4 tsp Cayenne Pepper
  12. Get 1 tbsp Ground Cumin
  13. Take 1/2 cup Chopped Carrots
  14. Make ready 1 tbsp Chili Powder
  15. Take 2 tbsp Butter
  16. Take Toppings
  17. Get 1 cup Shredded Monterey Jack
  18. Take 5 Corn Tortillas
  19. Make ready 1 Sour Cream
  20. Take 2 Avocados

Once the onions have softened add the garlic and jalepenos and cook for another minute. This Mexican style soup is quick and easy to make. Sweetcorn is simmered with chicken and black beans in a tomato soup base. Serve over tortilla chips and top with grated Cheddar cheese.

Steps to make Chicken Tortilla Soup:
  1. Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
  2. Add garlic and cilantro. Stir another minute.
  3. Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
  4. 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.
  5. 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.
  6. After 30 minutes, check the soup. Add up to 1 teaspoon of salt, to your taste.
  7. Garnish with tortilla strips, shredded Monterey Jack cheese and avocado wedges.

Sweetcorn is simmered with chicken and black beans in a tomato soup base. Serve over tortilla chips and top with grated Cheddar cheese. Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

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