Recipe: Appetizing Barley Porridge for weight loss

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! Here is a delicious way to make chicken tortilla soup.

This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients. This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. By Jennifer Segal, inspired by Tommy Bahama Tropical Café. arab cook Chicken Tortilla Soup using 20 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Tortilla Soup

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

A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal. 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. 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 instructions

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..

This Chicken Tortilla Soup is the soup of my dreams. It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken. Chicken Tortilla Soup is one of my favorites because there's so much going on.particularly at the end when you add the gorgeous toppings. How to make the BEST EVER Chicken Tortilla Soup with homemade tortilla strips.