Guide to Make Chicken Tortilla Soup in 29 Minutes at Home

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken tortilla soup. One of my favorites. For mine, I am going to make it a bit tasty. 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 current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Chicken Tortilla Soup is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook chicken tortilla soup using 20 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Tortilla Soup:

1. Take 2 cup Shredded Chicken
2. Take 2 quart Low Sodium Chicken Broth
3. Get 15 oz Can of Tomato Sauce
4. Take 15 oz Black Beans
5. Get 15 oz Corn
6. Prepare 1/2 cup Chopped Onions
7. Take 1/2 cup Diced Celery
8. Take 2 clove Minced Garlic
9. Make ready 1/2 tsp Dried Oregano
10. Get 1/2 cup Chopped Cilantro Leaves
11. Make ready 1/4 tsp Cayenne Pepper
12. Prepare 1 tbsp Ground Cumin
13. Take 1/2 cup Chopped Carrots
14. Get 1 tbsp Chili Powder
15. Get 2 tbsp Butter
16. Prepare Toppings
17. Take 1 cup Shredded Monterey Jack
18. Get 5 Corn Tortillas
19. Get 1 Sour Cream
20. Prepare 2 Avocados

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. Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
2. Add garlic and cilantro. Stir another minute.
3. Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
4. 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.
5. 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.
6. After 30 minutes, check the soup. Add up to 1 teaspoon of salt, to your taste.
7. Garnish with tortilla strips, shredded Monterey Jack cheese and avocado wedges.

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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