Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Chicken Tortilla Soup is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Chicken Tortilla Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken tortilla soup using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- Make ready 1 Tablespoon Canola Oil
- Take 1 Onion, diced
- Make ready 2 Garlic Cloves, minced
- Make ready 2 Teaspoons Cumin
- Make ready 2 Teaspoons Oregano
- Get 1 Teaspoon Salt
- Take 45 Oz. Cannellini Beans
- Take 20 Oz. Diced Tomatoes w/ Habaneros
- Get 15 Oz. Cream of Corn
- Prepare 15 Oz. Whole Kernel Corn
- Take 15 Oz. Black Beans
- Get 8 Chicken Thighs, shredded (or 2 breasts)
- Take 1/2 Teaspoon Lime Juice
- Get 1 Bag Blue Corn Tortilla chips
- Make ready 2 Habanero peppers, diced
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:
- Heat canola oil in a pan over medium heat. Add onion and garlic. Add chicken(cut into strips or cubes). Add cumin, oregano, and salt. Cover, let cook till chicken is browned on both sides, stirring occasionally.
- Meanwhile, take 30 Oz. of your cannellini beans and puree until smooth. Don't drain out the liquid!
- In a crockpot, add the pureed beans, remaining cannellini beans, diced tomatoes, habaneros, cream of corn, whole kernel corn, and black beans..
- Take chicken and shred it finely. Then add to pot. Turn on low, cook for 6-8 hours.
- Add lime juice, season to taste. Crush some tortilla chips as a topping
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 is going to wrap this up for this special food chicken tortilla soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
