Chicken Tortilla Soup. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients.

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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. You can cook Chicken Tortilla Soup using 17 active ingredients as well as 4 actions. Below is just how we achieve.

Ingredients of Chicken Tortilla Soup

Directions. 1/2 cup of ditalini pasta.
Directions. 2 tbsp of olive oil.
Guidelines. 2 clove of garlic, minced.
Instructions. 1 of onion diced.
Directions. 4 cup of chicken stock.
Instructions. 1 can of crushed tomatoes (28oz).
Guidelines. 1 can of green chiles (4oz).
Detaile. 2 tsp of chili powder.
Step by step. 1 tsp of cumin.
Directions. 1/2 tsp of oregano.
Step by step. 1 pinch of cayenne pepper.
Instructions. 1 of salt and pepper to taste.
Directions. 2 cup of shredded chicken breast.
Instructions. 1 cup of corn kernels (or mexicorn).
Step by step. 2 tbsp of chopped fresh cilantro.
Detaile. 1 of juice of one lime.
Directions. 1 of tortilla strips for serving.

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. Recipe by Valerie Marie. (Two forks work well to pull the chicken apart!). This Chicken Tortilla Soup is the soup of my dreams.

Instructions To Make Chicken Tortilla Soup

In a large pot of boiling salted water, cook pasta according to package instructions; drain well..
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, oregano and cayenne pepper; season with salt and pepper, to taste..
Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in pasta, chicken, corn, cilantro and lime juice until heated through, about 2 minutes..
Serve immediately, garnished with avocado, tortilla strips, cheese or sour cream if desired..

It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken. This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. I add a can of rinsed black beans and use HOT Salsa and then freeze the leftovers! Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made.

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