Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chicken tortilla soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chicken Tortilla Soup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. 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! Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect. This is truly the best chicken tortilla soup!
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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
- Get 2 quart Low Sodium Chicken Broth
- Make ready 15 oz Can of Tomato Sauce
- Take 15 oz Black Beans
- Take 15 oz Corn
- Prepare 1/2 cup Chopped Onions
- Take 1/2 cup Diced Celery
- Take 2 clove Minced Garlic
- Get 1/2 tsp Dried Oregano
- Prepare 1/2 cup Chopped Cilantro Leaves
- Get 1/4 tsp Cayenne Pepper
- Make ready 1 tbsp Ground Cumin
- Prepare 1/2 cup Chopped Carrots
- Get 1 tbsp Chili Powder
- Prepare 2 tbsp Butter
- Get Toppings
- Get 1 cup Shredded Monterey Jack
- Get 5 Corn Tortillas
- Prepare 1 Sour Cream
- Prepare 2 Avocados
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more. Add chicken and allow to heat through. Serve with a sprinkle of tortilla strips and cilantro. We load ours up with more protein by adding black beans Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to.
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.
Serve with a sprinkle of tortilla strips and cilantro. We load ours up with more protein by adding black beans Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to. Recipe by Valerie Marie. (Two forks work well to pull the chicken apart!). Chicken Tortilla Soup is one of my favorites because there's so much going on.particularly at the end when you add the gorgeous toppings. 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.
So that is going to wrap it up for this special food chicken tortilla soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
