Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Chicken Tortilla Soup is something which I have loved my entire life. They are fine and they look wonderful.
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.
To begin with this recipe, we must prepare a few ingredients. You can cook chicken tortilla soup using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Tortilla Soup:
- Take 1/2 cup ditalini pasta
- Take 2 tbsp olive oil
- Make ready 2 clove garlic, minced
- Take 1 onion diced
- Prepare 4 cup chicken stock
- Make ready 1 can crushed tomatoes (28oz)
- Make ready 1 can green chiles (4oz)
- Take 2 tsp chili powder
- Get 1 tsp cumin
- Make ready 1/2 tsp oregano
- Get 1 pinch cayenne pepper
- Prepare 1 salt and pepper to taste
- Make ready 2 cup shredded chicken breast
- Make ready 1 cup corn kernels (or mexicorn)
- Take 2 tbsp chopped fresh cilantro
- Take 1 juice of one lime
- Get 1 tortilla strips for serving
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.
Steps to make Chicken Tortilla Soup:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, oregano and cayenne pepper; season with salt and pepper, to taste.
- Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in pasta, chicken, corn, cilantro and lime juice until heated through, about 2 minutes.
- Serve immediately, garnished with avocado, tortilla strips, cheese or sour cream if desired.
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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