Chicken Tortilla Soup
Chicken Tortilla Soup

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Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken tortilla soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Chicken Tortilla Soup is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Chicken Tortilla Soup is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken tortilla soup using 20 ingredients and 7 steps. Here is how you cook it.

Components of Chicken Tortilla Soup:
  1. Prepare 2 cup Shredded Chicken
  2. Prepare 2 quart Low Sodium Chicken Broth
  3. Prepare 15 oz Can of Tomato Sauce
  4. Prepare 15 oz Black Beans
  5. Prepare 15 oz Corn
  6. Make ready 1/2 cup Chopped Onions
  7. Prepare 1/2 cup Diced Celery
  8. Take 2 clove Minced Garlic
  9. Take 1/2 tsp Dried Oregano
  10. Take 1/2 cup Chopped Cilantro Leaves
  11. Get 1/4 tsp Cayenne Pepper
  12. Make ready 1 tbsp Ground Cumin
  13. Prepare 1/2 cup Chopped Carrots
  14. Make ready 1 tbsp Chili Powder
  15. Get 2 tbsp Butter
  16. Make ready Toppings
  17. Take 1 cup Shredded Monterey Jack
  18. Take 5 Corn Tortillas
  19. Take 1 Sour Cream
  20. Get 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:
  1. Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
  2. Add garlic and cilantro. Stir another minute.
  3. Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
  4. 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.
  5. 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.
  6. After 30 minutes, check the soup. Add up to 1 teaspoon of salt, to your taste.
  7. 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.

If you have actually exercised making the recipe above, do not neglect to share it with your pals or family members. The recipe above has actually shown scrumptious, offered you adhere to the guidelines well. Pleased practicing.

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