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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken tortilla soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken tortilla soup is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chicken tortilla soup is something that I’ve loved my whole 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! This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken tortilla soup using 16 ingredients and 6 steps. Here is how you cook it.
What needs to be prepared of Chicken tortilla soup:
- Make ready 1 Large chicken breast cut into bite size pieces
- Take 1 Fresh jalapeno chopped
- Take 1 fresh Anaheim chili chopped
- Make ready 2 tbsp Extra virgin olive oil
- Make ready 1 8 ounce can of corn
- Get 1 16 ounce can of cannellini beans. (white kidney beans)
- Take 1 16 ounce can of medium heat enchilada sauce red
- Prepare 1 8 ounce can of chipotle chiles in adobo sauce chopped
- Take 4 tbsp Chicken bouillon seasoning
- Take 3 cup water
- Get 1 Salt and pepper to taste
- Make ready 1 1/2 cup Chopped white onions
- Take 1 tsp garlic powder
- Get 1 tsp onion powder
- Take 2 cup Extra sharp cheddar cheese shredded
- Take 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.
This Is 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.
Do not forget to exercise the recipes above, to consume with family members at house. Attempt to compare it with the dish you have. Is it better or less. Please mix it to make it taste better.
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