Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Chicken Tortilla Soup is something that I have loved my entire life.
This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more. Here is a delicious way to make chicken tortilla soup.
To begin with this particular recipe, we must first prepare a few components. You can cook chicken tortilla soup using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- Prepare 1 Tablespoon Canola Oil
- Take 1 Onion, diced
- Make ready 2 Garlic Cloves, minced
- Get 2 Teaspoons Cumin
- Take 2 Teaspoons Oregano
- Make ready 1 Teaspoon Salt
- Prepare 45 Oz. Cannellini Beans
- Take 20 Oz. Diced Tomatoes w/ Habaneros
- Make ready 15 Oz. Cream of Corn
- Prepare 15 Oz. Whole Kernel Corn
- Get 15 Oz. Black Beans
- Take 8 Chicken Thighs, shredded (or 2 breasts)
- Make ready 1/2 Teaspoon Lime Juice
- Get 1 Bag Blue Corn Tortilla chips
- Make ready 2 Habanero peppers, diced
I never even thought to make it at. This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. 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.
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
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. Since it's starting to warm up a little I decided I better get my last good soup days in.
So that is going to wrap it up with this exceptional food chicken tortilla soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
