Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, chicken tortilla soup. One of my favorites. This time, I am going to make it a little 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 well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Chicken tortilla soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have chicken tortilla soup using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chicken tortilla soup:
- Get 1 Large chicken breast cut into bite size pieces
- Get 1 Fresh jalapeno chopped
- Take 1 fresh Anaheim chili chopped
- Get 2 tbsp Extra virgin olive oil
- Take 1 8 ounce can of corn
- Make ready 1 16 ounce can of cannellini beans. (white kidney beans)
- Get 1 16 ounce can of medium heat enchilada sauce red
- Make ready 1 8 ounce can of chipotle chiles in adobo sauce chopped
- Prepare 4 tbsp Chicken bouillon seasoning
- Take 3 cup water
- Take 1 Salt and pepper to taste
- Make ready 1 1/2 cup Chopped white onions
- Take 1 tsp garlic powder
- Make ready 1 tsp onion powder
- Get 2 cup Extra sharp cheddar cheese shredded
- Prepare 1 bag of tri-colored tortilla strips
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. 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. By Jennifer Segal, inspired by Tommy Bahama Tropical Café.
Instructions to make Chicken tortilla soup:
- Coat chopped chicken with salt pepper onion powder and garlic powder.
- Add olive oil to a large skillet. Add the seasoned chicken and fry until chicken is no longer pink and cooked through.
- Add the onion and the peppers to the chicken mixture and cook for an additional 3 to 4 minutes until vegetables are soft.
- In the meantime combine all remaining ingredients EXCEPT for the cheese and tortila chips to a large stock pot.
- Add chicken mixture to the stock pot, bring to a boil and reduce heat and simmer for approximately 30 minutes.
- Just before serving add all of the cheese and stir until melted. Garnish each individual bowl with the tortilla chips.
A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal. Chicken tortilla soup is one of my favorite kinds of soup. Lately I've been getting chicken tortilla soup almost weekly at a local restaurant. This Chicken Tortilla Soup has tons of flavor, with corn, black beans, green chiles, and plenty of spicy smoky broth. Finish with melted cheese and crunchy tortilla chips for a delicious meal!
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