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.

Top this delicious soup with crispy homemade. 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. You can cook Chicken Tortilla Soup using 20 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Tortilla Soup

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

Drop your dinner plans and make it tonight! 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 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.

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..

It is loaded with juicy, tender shredded chicken. 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. 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.