Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Chicken Tortilla Soup is something that I’ve 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.
To begin with this recipe, we must prepare a few components. You can cook chicken tortilla soup using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- Get 2 cup Shredded Chicken
- Prepare 2 quart Low Sodium Chicken Broth
- Get 15 oz Can of Tomato Sauce
- Make ready 15 oz Black Beans
- Prepare 15 oz Corn
- Take 1/2 cup Chopped Onions
- Make ready 1/2 cup Diced Celery
- Get 2 clove Minced Garlic
- Get 1/2 tsp Dried Oregano
- Take 1/2 cup Chopped Cilantro Leaves
- Take 1/4 tsp Cayenne Pepper
- Get 1 tbsp Ground Cumin
- Get 1/2 cup Chopped Carrots
- Prepare 1 tbsp Chili Powder
- Prepare 2 tbsp Butter
- Get Toppings
- Take 1 cup Shredded Monterey Jack
- Get 5 Corn Tortillas
- Make ready 1 Sour Cream
- Get 2 Avocados
Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made. Drop your dinner plans and make it tonight! By Jennifer Segal, inspired by Tommy Bahama Tropical Café. A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal.
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.
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. This Chicken Tortilla Soup recipe is a knock-off from the famous soup recipe at Tommy Bahamas. Chicken Tortilla Soup. posted by Christy Denney Chicken tortilla soup is a great way to use up leftover ingredients, but you can also make it completely from scratch.
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