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Hi, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Chicken Tortilla Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.
This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
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.
Active ingredients of Chicken Tortilla Soup:
- Prepare 2 cup Shredded Chicken
- Take 2 quart Low Sodium Chicken Broth
- Prepare 15 oz Can of Tomato Sauce
- Take 15 oz Black Beans
- Get 15 oz Corn
- Get 1/2 cup Chopped Onions
- Get 1/2 cup Diced Celery
- Make ready 2 clove Minced Garlic
- Get 1/2 tsp Dried Oregano
- Prepare 1/2 cup Chopped Cilantro Leaves
- Make ready 1/4 tsp Cayenne Pepper
- Take 1 tbsp Ground Cumin
- Take 1/2 cup Chopped Carrots
- Get 1 tbsp Chili Powder
- Make ready 2 tbsp Butter
- Prepare Toppings
- Prepare 1 cup Shredded Monterey Jack
- Take 5 Corn Tortillas
- Get 1 Sour Cream
- Get 2 Avocados
Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. 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 home because, frankly, I thought it was fussy. In a large pot over medium heat, heat oil.
How 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.
Mix cumin, chili pepper, garlic powder, and salt. Ladle the homemade chicken tortilla soup into bowls and top with homemade tortilla strips (I've given the recipe in the recipe card below), cubed avocado, shredded cheese, and/or sour cream. How to Store Chicken Tortilla Soup. It's made with crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime. Photography Credit: Elise Bauer Tortilla soup encompasses all the things I love best in Mexican cooking.
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