Chicken Tortilla Soup
Chicken Tortilla Soup

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Chicken Tortilla Soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Chicken Tortilla Soup is something which I have 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! Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

To get started with this particular recipe, we must first prepare a few components. You can cook chicken tortilla soup using 21 ingredients and 5 steps. Here is how you cook that.

Composition needed to make Chicken Tortilla Soup:

  1. 1 medium pre-roasted chicken
  2. 6 tbsp cooking oil
  3. 8 corn tortillas, halved and cut into strips
  4. 1 large yellow onion, chopped
  5. 4 clove garlic, chopped
  6. 4 chipotles in adobo sauce, chopped
  7. 32 oz chicken broth (low sodium)
  8. 12 oz crushed tomatoes
  9. 12 oz corn, frozen or fresh
  10. 1 bunch cilantro, chopped
  11. 1 can black beans, washed and strained
  12. 2 medium fresh ripe tomatoes, diced
  13. 2 bay leaf
  14. 1 tbsp paprika
  15. 1 tsp chili powder
  16. 2 tsp ground cumin
  17. 1 tsp ground coriander
  18. 2 tsp salt (or to taste)
  19. 1 avocado, diced
  20. 1 lime wedges
  21. 6 oz queso panela, crumbled

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 serve Chicken Tortilla Soup:

  1. Pull apart the pre-roasted chicken into bite sized pieces and set aside. I like to do this first because it gets a bit messy. Prep all the ingredients before you start cooking. Reserve a handful of chopped onion and hand full of chopped cilantro for garnishing the top of the soup.
  2. In a large pot, heat the oil over medium high heat. I like to use coconut oil but you can use whatever you like. Add half the tortilla strips and cook, continuously stirring, until golden (about 1 minute). Remove the cooked strips with a slotted spoon and place on paper towel. Repeat with the remaining half of the tortilla strips.
  3. Using the same pot, reduce the heat to medium. Add the chopped onion, chopped garlic cloves, chopped chipotles, and spices to the oil. Cook, stirring, for about 5 minutes, or until onions are tender.
  4. Add the chicken broth, crushed tomatoes, bay leaf, and chicken. Add the salt. Simmer for 20 minutes. Add the cilantro, diced tomatoes, black beans, and corn. Return to a simmer for 10 more minutes. Taste the soup, you may want to add more salt. Remember you can always add to the recipe, but oversalted food is just gross. Before you serve, remove the bay leaves.
  5. To serve, put tortilla strips in a bowl, and pour in the soup. Sprinkle crumbled queso panela, cilantro, diced avocado, and chopped onion on top, and serve with lime 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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