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Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken tortilla soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Chicken Tortilla Soup is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Chicken Tortilla Soup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have chicken tortilla soup using 20 ingredients and 7 steps. Here is how you cook it.
Materials for making of Chicken Tortilla Soup:
- Prepare 2 cup Shredded Chicken
- Take 2 quart Low Sodium Chicken Broth
- Get 15 oz Can of Tomato Sauce
- Take 15 oz Black Beans
- Make ready 15 oz Corn
- Get 1/2 cup Chopped Onions
- Make ready 1/2 cup Diced Celery
- Get 2 clove Minced Garlic
- Prepare 1/2 tsp Dried Oregano
- Get 1/2 cup Chopped Cilantro Leaves
- Make ready 1/4 tsp Cayenne Pepper
- Prepare 1 tbsp Ground Cumin
- Make ready 1/2 cup Chopped Carrots
- Get 1 tbsp Chili Powder
- Get 2 tbsp Butter
- Take Toppings
- Get 1 cup Shredded Monterey Jack
- Take 5 Corn Tortillas
- Get 1 Sour Cream
- Make ready 2 Avocados
Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. 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 home because, frankly, I thought it was fussy. In a large pot over medium heat, heat oil.
Instructions To Make Chicken Tortilla Soup:
- Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
- Add garlic and cilantro. Stir another minute.
- Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
- 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.
- 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.
- After 30 minutes, check the soup. Add up to 1 teaspoon of salt, to your taste.
- Garnish with tortilla strips, shredded Monterey Jack cheese and avocado wedges.
Mix cumin, chili pepper, garlic powder, and salt. Ladle the homemade chicken tortilla soup into bowls and top with homemade tortilla strips (I've given the recipe in the recipe card below), cubed avocado, shredded cheese, and/or sour cream. How to Store Chicken Tortilla Soup. 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. Photography Credit: Elise Bauer Tortilla soup encompasses all the things I love best in Mexican cooking.
That’s exactly how to make Chicken Tortilla Soup , If you follow it appropriately, after that of program the results are excellent. This dish has been tested, so you do not require to doubt the taste. If you are pleased with this Chicken Tortilla Soup recipe, please share it with your friends. We will write a range of other recipes, certainly the ones that have actually been confirmed successful as well as taste great.
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