Chicken Tortilla Soup
Chicken Tortilla Soup

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Chicken Tortilla Soup is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Chicken Tortilla Soup is something that I’ve loved my entire 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! Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

To begin 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 can achieve it.

Composition needed to cook Chicken Tortilla Soup:

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

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. This Chicken Tortilla Soup recipe is a knock-off from the famous soup recipe at Tommy Bahamas. Chicken Tortilla Soup. posted by Christy Denney

Directions to cook 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.

Instant Pot Chicken Tortilla Soup - a fast and flavorful recipe that can be made using dry or canned beans, and using fresh or frozen thighs, or breast meat. We load ours up with more protein by adding black beans Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to. 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. Here is a delicious way to make chicken tortilla soup. You can garnish with many ingredients to suit your needs and make this a meal.

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