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Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken tortilla soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients.
Chicken tortilla soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Chicken tortilla soup is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken tortilla soup using 16 ingredients and 6 steps. Here is how you cook that.
Materials for making of Chicken tortilla soup:
- Prepare 1 Large chicken breast cut into bite size pieces
- Get 1 Fresh jalapeno chopped
- Make ready 1 fresh Anaheim chili chopped
- Get 2 tbsp Extra virgin olive oil
- Get 1 8 ounce can of corn
- Take 1 16 ounce can of cannellini beans. (white kidney beans)
- Make ready 1 16 ounce can of medium heat enchilada sauce red
- Get 1 8 ounce can of chipotle chiles in adobo sauce chopped
- Make ready 4 tbsp Chicken bouillon seasoning
- Take 3 cup water
- Make ready 1 Salt and pepper to taste
- Take 1 1/2 cup Chopped white onions
- Take 1 tsp garlic powder
- Take 1 tsp onion powder
- Prepare 2 cup Extra sharp cheddar cheese shredded
- Prepare 1 bag of tri-colored tortilla strips
This Chicken Tortilla Soup is the soup of my dreams. It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken. Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made.
To Make Chicken tortilla soup:
- Coat chopped chicken with salt pepper onion powder and garlic powder.
- Add olive oil to a large skillet. Add the seasoned chicken and fry until chicken is no longer pink and cooked through.
- Add the onion and the peppers to the chicken mixture and cook for an additional 3 to 4 minutes until vegetables are soft.
- In the meantime combine all remaining ingredients EXCEPT for the cheese and tortila chips to a large stock pot.
- Add chicken mixture to the stock pot, bring to a boil and reduce heat and simmer for approximately 30 minutes.
- Just before serving add all of the cheese and stir until melted. Garnish each individual bowl with the tortilla chips.
Drop your dinner plans and make it tonight! Didn't taste like tortillas so I made tortillas and ate it on the side with the soup it was so yummy!! 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. But this chicken tortilla soup recipe that we're sharing today is light, healthy, and packed with tasty veggies and beans.
With any luck the dishes over can maintain your family with each other. Collect in a fun environment.
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