Hey everyone, it is John, 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. For mine, I will make it a bit unique. This is gonna smell and look 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! Here is a delicious way to make chicken tortilla soup. You can garnish with many ingredients to suit your needs and make this a meal.
Chicken Tortilla Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Chicken Tortilla Soup is something that I have loved my entire life.
To get started with this recipe, we must first 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:
- Prepare 2 cup Shredded Chicken
- Get 2 quart Low Sodium Chicken Broth
- Get 15 oz Can of Tomato Sauce
- Take 15 oz Black Beans
- Get 15 oz Corn
- Take 1/2 cup Chopped Onions
- Get 1/2 cup Diced Celery
- Prepare 2 clove Minced Garlic
- Prepare 1/2 tsp Dried Oregano
- Get 1/2 cup Chopped Cilantro Leaves
- Get 1/4 tsp Cayenne Pepper
- Prepare 1 tbsp Ground Cumin
- Make ready 1/2 cup Chopped Carrots
- Get 1 tbsp Chili Powder
- Get 2 tbsp Butter
- Make ready Toppings
- Prepare 1 cup Shredded Monterey Jack
- Take 5 Corn Tortillas
- Prepare 1 Sour Cream
- Prepare 2 Avocados
A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal. 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. It's made with crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime.
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.
I never even thought to make it at. It's made with crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime. 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.
So that’s going to wrap it up for this exceptional food chicken tortilla soup recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
