Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken Tortilla Soup is something that I have loved my whole life. They are nice and they look fantastic.
Learn To Make Ancho Tortilla Soup W/ This Easy Recipe From McCormick®. Browse Our Official Site For Tasty Tortilla Soup Recipes! Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.
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 cook it.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 2 cup Shredded Chicken
- Take 2 quart Low Sodium Chicken Broth
- Take 15 oz Can of Tomato Sauce
- Make ready 15 oz Black Beans
- Get 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
- Take 1/2 cup Chopped Cilantro Leaves
- Get 1/4 tsp Cayenne Pepper
- Get 1 tbsp Ground Cumin
- Prepare 1/2 cup Chopped Carrots
- Take 1 tbsp Chili Powder
- Take 2 tbsp Butter
- Prepare Toppings
- Get 1 cup Shredded Monterey Jack
- Get 5 Corn Tortillas
- Take 1 Sour Cream
- Make ready 2 Avocados
Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and 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.
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.
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. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Best Chicken Tortilla Soup Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. —Kathy Averbeck, Dousman, Wisconsin The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example.
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