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Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken tortilla soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Chicken tortilla soup is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. 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
- Get 1 Fresh jalapeno chopped
- Take 1 fresh Anaheim chili chopped
- Prepare 2 tbsp Extra virgin olive oil
- Make ready 1 8 ounce can of corn
- Prepare 1 16 ounce can of cannellini beans. (white kidney beans)
- Make ready 1 16 ounce can of medium heat enchilada sauce red
- Make ready 1 8 ounce can of chipotle chiles in adobo sauce chopped
- Make ready 4 tbsp Chicken bouillon seasoning
- Get 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
- Take 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.
How 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.
If you have exercised making the dish above, do not forget to share it with your buddies or family members. The dish above has actually verified scrumptious, supplied you adhere to the guidelines well. Satisfied practicing.
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