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Hello Mom, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chicken Tortilla Soup is something which I have loved my whole life.
Taste Delicious, Italian-Inspired Dinner Recipes From Classico. Browse Our Official Site For Tasty Tortilla Soup Recipes! Stir in chili powder, oregano, tomatoes, broth, and water.
To begin with this particular recipe, we have to prepare a few components. You can have chicken tortilla soup using 20 ingredients and 7 steps. Here is how you can achieve it.
Active ingredients of Chicken Tortilla Soup:
- Get 2 cup Shredded Chicken
- Prepare 2 quart Low Sodium Chicken Broth
- Make ready 15 oz Can of Tomato Sauce
- Take 15 oz Black Beans
- Make ready 15 oz Corn
- Make ready 1/2 cup Chopped Onions
- Make ready 1/2 cup Diced Celery
- Get 2 clove Minced Garlic
- Take 1/2 tsp Dried Oregano
- Get 1/2 cup Chopped Cilantro Leaves
- Take 1/4 tsp Cayenne Pepper
- Prepare 1 tbsp Ground Cumin
- Prepare 1/2 cup Chopped Carrots
- Prepare 1 tbsp Chili Powder
- Take 2 tbsp Butter
- Make ready Toppings
- Make ready 1 cup Shredded Monterey Jack
- Make ready 5 Corn Tortillas
- Make ready 1 Sour Cream
- Make ready 2 Avocados
Mix cornstarch and water in a small bowl until smooth; gradually stir into soup. In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon. How do I thicken chicken tortilla soup?
Step by step 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.
If your soup is looking a little thin, thicken it with cornstarch. You'll want to make a slurry by combining a tablespoon of cornstarch with an equal amount of water in a small bowl. Whisk the mixture until a smooth paste forms. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on low until.
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