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.
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made.
Drop your dinner plans and make it tonight!
You can have Chicken tortilla soup using 16 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chicken tortilla soup
- Prepare of Large chicken breast cut into bite size pieces.
- Prepare of Fresh jalapeno chopped.
- It's of fresh Anaheim chili chopped.
- Prepare of Extra virgin olive oil.
- Prepare of 8 ounce can of corn.
- Prepare of 16 ounce can of cannellini beans. (white kidney beans).
- Prepare of 16 ounce can of medium heat enchilada sauce red.
- It's of 8 ounce can of chipotle chiles in adobo sauce chopped.
- You need of Chicken bouillon seasoning.
- Prepare of water.
- You need of Salt and pepper to taste.
- It's of Chopped white onions.
- You need of garlic powder.
- Prepare of onion powder.
- It's of Extra sharp cheddar cheese shredded.
- You need of of tri-colored tortilla strips.
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. 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.
Chicken tortilla soup instructions
- 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..
I never even thought to make it at. This tortilla soup recipe is filled with chicken, corn, beans, spices and salsa. It's really easy to make when you're looking for something quick. I tend to always have the ingredients on hand in my pantry. Recipe by Valerie Marie. (Two forks work well to pull the chicken apart!).
