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Hi, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. 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 recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chicken Tortilla Soup is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken tortilla soup using 17 ingredients and 4 steps. Here is how you can achieve that.
Preparation To Make of Chicken Tortilla Soup:
- Prepare 1/2 cup ditalini pasta
- Get 2 tbsp olive oil
- Take 2 clove garlic, minced
- Prepare 1 onion diced
- Take 4 cup chicken stock
- Make ready 1 can crushed tomatoes (28oz)
- Make ready 1 can green chiles (4oz)
- Make ready 2 tsp chili powder
- Prepare 1 tsp cumin
- Make ready 1/2 tsp oregano
- Take 1 pinch cayenne pepper
- Take 1 salt and pepper to taste
- Prepare 2 cup shredded chicken breast
- Get 1 cup corn kernels (or mexicorn)
- Get 2 tbsp chopped fresh cilantro
- Take 1 juice of one lime
- Make ready 1 tortilla strips for serving
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:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, oregano and cayenne pepper; season with salt and pepper, to taste.
- Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in pasta, chicken, corn, cilantro and lime juice until heated through, about 2 minutes.
- Serve immediately, garnished with avocado, tortilla strips, cheese or sour cream if desired.
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.
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