Chicken Tortilla Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken tortilla soup. It is one of my favorites. 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 well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Chicken Tortilla Soup is something which I’ve loved my entire life.

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To begin with this recipe, we must prepare a few ingredients. You can have chicken tortilla soup using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chicken Tortilla Soup:
  1. Take 2 cup Shredded Chicken
  2. Get 2 quart Low Sodium Chicken Broth
  3. Get 15 oz Can of Tomato Sauce
  4. Make ready 15 oz Black Beans
  5. Take 15 oz Corn
  6. Make ready 1⁄2 cup Chopped Onions
  7. Make ready 1⁄2 cup Diced Celery
  8. Prepare 2 clove Minced Garlic
  9. Get 1⁄2 tsp Dried Oregano
  10. Get 1⁄2 cup Chopped Cilantro Leaves
  11. Take 1⁄4 tsp Cayenne Pepper
  12. Make ready 1 tbsp Ground Cumin
  13. Make ready 1⁄2 cup Chopped Carrots
  14. Make ready 1 tbsp Chili Powder
  15. Get 2 tbsp Butter
  16. Prepare Toppings
  17. Prepare 1 cup Shredded Monterey Jack
  18. Take 5 Corn Tortillas
  19. Make ready 1 Sour Cream
  20. Prepare 2 Avocados

Add the stock, cumin, chilli powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, sweetcorn, chicken and salsa. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well.

Instructions to make Chicken Tortilla Soup:
  1. Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
  2. Add garlic and cilantro. Stir another minute.
  3. Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
  4. 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.
  5. 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.
  6. After 30 minutes, check the soup. Add up to 1 teaspoon of salt, to your taste.
  7. Garnish with tortilla strips, shredded Monterey Jack cheese and avocado wedges.

Add the beans, sweetcorn, chicken and salsa. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! In a large saucepan heat the vegetable oil. Once the onions have softened add the garlic and jalepenos and cook for another minute.

So that’s going to wrap it up with this exceptional food chicken tortilla soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!