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Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, chicken tortilla soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Chicken Tortilla Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
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 begin with this recipe, we have to prepare a few components. You can have chicken tortilla soup using 17 ingredients and 4 steps. Here is how you cook it.
Materials for making of Chicken Tortilla Soup:
- Make ready 1/2 cup ditalini pasta
- Make ready 2 tbsp olive oil
- Make ready 2 clove garlic, minced
- Take 1 onion diced
- Make ready 4 cup chicken stock
- Take 1 can crushed tomatoes (28oz)
- Prepare 1 can green chiles (4oz)
- Take 2 tsp chili powder
- Get 1 tsp cumin
- Get 1/2 tsp oregano
- Prepare 1 pinch cayenne pepper
- Get 1 salt and pepper to taste
- Prepare 2 cup shredded chicken breast
- Get 1 cup corn kernels (or mexicorn)
- Prepare 2 tbsp chopped fresh cilantro
- Make ready 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.
Guide 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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