Recipe: Appetizing Chicken Tortilla Soup

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.

Drop your dinner plans and make it tonight! 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. You can have Chicken Tortilla Soup using 21 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken Tortilla Soup

1. It’s 1 medium of pre-roasted chicken.
2. Prepare 6 tbsp of cooking oil.
3. Prepare 8 of corn tortillas, halved and cut into strips.
4. It’s 1 large of yellow onion, chopped.
5. Prepare 4 clove of garlic, chopped.
6. It’s 4 of chipotles in adobo sauce, chopped.
7. Prepare 32 oz of chicken broth (low sodium).
8. Prepare 12 oz of crushed tomatoes.
9. Prepare 12 oz of corn, frozen or fresh.
10. Prepare 1 bunch of cilantro, chopped.
11. Prepare 1 can of black beans, washed and strained.
12. It’s 2 medium of fresh ripe tomatoes, diced.
13. Prepare 2 of bay leaf.
14. Prepare 1 tbsp of paprika.
15. You need 1 tsp of chili powder.
16. It’s 2 tsp of ground cumin.
17. Prepare 1 tsp of ground coriander.
18. Prepare 2 tsp of salt (or to taste).
19. You need 1 of avocado, diced.
20. It’s 1 of lime wedges.
21. You need 6 oz of queso panela, crumbled.

It is loaded with juicy, tender shredded chicken. 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. 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. Pull apart the pre-roasted chicken into bite sized pieces and set aside. I like to do this first because it gets a bit messy. Prep all the ingredients before you start cooking. Reserve a handful of chopped onion and hand full of chopped cilantro for garnishing the top of the soup..
2. In a large pot, heat the oil over medium high heat. I like to use coconut oil but you can use whatever you like. Add half the tortilla strips and cook, continuously stirring, until golden (about 1 minute). Remove the cooked strips with a slotted spoon and place on paper towel. Repeat with the remaining half of the tortilla strips..
3. Using the same pot, reduce the heat to medium. Add the chopped onion, chopped garlic cloves, chopped chipotles, and spices to the oil. Cook, stirring, for about 5 minutes, or until onions are tender..
4. Add the chicken broth, crushed tomatoes, bay leaf, and chicken. Add the salt. Simmer for 20 minutes. Add the cilantro, diced tomatoes, black beans, and corn. Return to a simmer for 10 more minutes. Taste the soup, you may want to add more salt. Remember you can always add to the recipe, but oversalted food is just gross. Before you serve, remove the bay leaves..
5. To serve, put tortilla strips in a bowl, and pour in the soup. Sprinkle crumbled queso panela, cilantro, diced avocado, and chopped onion on top, and serve with lime 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. 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. This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. Since it's starting to warm up a little I decided I better get my last good soup days in.