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 20 components as well as 7 steps. Right here is just how we accomplish.

Materials for making of Chicken Tortilla Soup

Instructions. 2 cup of Shredded Chicken.
Step by step. 2 quart of Low Sodium Chicken Broth.
Guidelines. 15 oz of Can of Tomato Sauce.
Directions. 15 oz of Black Beans.
Step by step. 15 oz of Corn.
Detaile. 1/2 cup of Chopped Onions.
Guidelines. 1/2 cup of Diced Celery.
Directions. 2 clove of Minced Garlic.
Instructions. 1/2 tsp of Dried Oregano.
Directions. 1/2 cup of Chopped Cilantro Leaves.
Detaile. 1/4 tsp of Cayenne Pepper.
Detaile. 1 tbsp of Ground Cumin.
Step by step. 1/2 cup of Chopped Carrots.
Step by step. 1 tbsp of Chili Powder.
Detaile. 2 tbsp of Butter.
Step by step. of Toppings.
Guidelines. 1 cup of Shredded Monterey Jack.
Directions. 5 of Corn Tortillas.
Guidelines. 1 of Sour Cream.
Guidelines. 2 of 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. Recipe by Valerie Marie. (Two forks work well to pull the chicken apart!). This Chicken Tortilla Soup is the soup of my dreams.

How 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..

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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