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Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken tortilla soup. One of my favorites. This time, I will make it a bit unique. 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 is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Chicken Tortilla Soup is something that I have loved my whole life. They’re nice and they look fantastic.
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 get started with this particular recipe, we must prepare a few components. You can have chicken tortilla soup using 20 ingredients and 7 steps. Here is how you cook it.
Components of Chicken Tortilla Soup:
- Prepare 2 cup Shredded Chicken
- Get 2 quart Low Sodium Chicken Broth
- Prepare 15 oz Can of Tomato Sauce
- Take 15 oz Black Beans
- Get 15 oz Corn
- Prepare 1/2 cup Chopped Onions
- Get 1/2 cup Diced Celery
- Get 2 clove Minced Garlic
- Take 1/2 tsp Dried Oregano
- Make ready 1/2 cup Chopped Cilantro Leaves
- Make ready 1/4 tsp Cayenne Pepper
- Prepare 1 tbsp Ground Cumin
- Make ready 1/2 cup Chopped Carrots
- Make ready 1 tbsp Chili Powder
- Get 2 tbsp Butter
- Get Toppings
- Make ready 1 cup Shredded Monterey Jack
- Take 5 Corn Tortillas
- Make ready 1 Sour Cream
- Take 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.
Do not fail to remember to practice the recipes above, to eat with household at residence. Attempt to contrast it with the recipe you have. Is it much better or less. Please blend it to make it taste better.
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