Chicken Tortilla Soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken tortilla soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Chicken Tortilla Soup is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Chicken Tortilla Soup is something that I have loved my whole life. They are fine and they look fantastic.

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

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

Steps 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 is going to wrap it up with this exceptional food chicken tortilla soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be 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. Thanks again for reading. Go on get cooking!