How to Make Chicken Tortilla Soup in 30 Minutes for Mom

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken tortilla soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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.

Chicken Tortilla Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Chicken Tortilla Soup is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken tortilla soup using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Tortilla Soup:

1. Prepare Small onion chopped
2. Prepare 2 celery stalks chopped
3. Take Avocados
4. Prepare Corn tortillas
5. Make ready 1 large can of Whole peeled tomatoes (canned or fresh)
6. Make ready Monterey Jack Cheese
7. Get Chicken stock
8. Make ready to taste Salt and pepper
9. Take All purpose seasoning
10. Get Cilantro
11. Make ready Cumin

Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made. Drop your dinner plans and make it tonight! By Jennifer Segal, inspired by Tommy Bahama Tropical Café. A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal.

Instructions to make Chicken Tortilla Soup:

1. Cut the corn tortillas into strips and lightly (1-2 tbsp of oil) fry them on a pan or put them in the oven, making sure you flip them over until a golden crisp. Congratulations you've just made tortilla chips!
2. Cook onion until translucent, add the chicken and cook until done. Add the whole peeled tomatoes and chicken stock (I use 2 cartons of chicken stock and that feeds a family of four adults and two kids with some leftover). Add the salt, pepper and all purpose seasoning. Let it simmer to a low boil. Add the chopped up cilantro to the last 2-3 minutes of simmering time.
3. In your soup bowl, layer with a few strips of tortilla, a couple pieces of avocado, a sprinkle of cheese. Pour soup into your bowl and top with remaining avocados, cheese and a couple of tortilla strips (it can be done with 1/2 of an avocado and a serving size of the blue container for the cheese). You can add a teeny tiny drop of sour cream or plain Greek yogurt. Enjoy!

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 Chicken tortilla soup is a great way to use up leftover ingredients, but you can also make it completely from scratch.

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