Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken tortilla soup is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Chicken tortilla soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
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To begin with this recipe, we must first prepare a few components. You can cook 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
- Take 1 Fresh jalapeno chopped
- Take 1 fresh Anaheim chili chopped
- Make ready 2 tbsp Extra virgin olive oil
- Get 1 8 ounce can of corn
- Prepare 1 16 ounce can of cannellini beans. (white kidney beans)
- Prepare 1 16 ounce can of medium heat enchilada sauce red
- Prepare 1 8 ounce can of chipotle chiles in adobo sauce chopped
- Take 4 tbsp Chicken bouillon seasoning
- Prepare 3 cup water
- Get 1 Salt and pepper to taste
- Get 1 1/2 cup Chopped white onions
- Prepare 1 tsp garlic powder
- Take 1 tsp onion powder
- Get 2 cup Extra sharp cheddar cheese shredded
- Prepare 1 bag of tri-colored tortilla strips
Mix cumin, chili pepper, garlic powder, and salt. 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 home because, frankly, I thought it was fussy. How to make Chicken Tortilla Soup Recipe.
Steps 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.
First you start by cooking fresh corn and chopped onions in a little hot olive oil. When the onion is almost soft and corn is starting to brown add the minced garlic, jalapeno, cumin, chili powder and ground cayenne pepper. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. 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. Photography Credit: Elise Bauer Tortilla soup encompasses all the things I love best in Mexican cooking.
So that’s going to wrap this up for this special food chicken tortilla soup recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My site becomes “the place to be” when it comes to chicken tortilla soup cooking. Go on get cooking!
