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 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Tortilla Soup

1. You need 1/2 cup of ditalini pasta.
2. You need 2 tbsp of olive oil.
3. You need 2 clove of garlic, minced.
4. You need 1 of onion diced.
5. Prepare 4 cup of chicken stock.
6. It's 1 can of crushed tomatoes (28oz).
7. You need 1 can of green chiles (4oz).
8. Prepare 2 tsp of chili powder.
9. You need 1 tsp of cumin.
10. You need 1/2 tsp of oregano.
11. It's 1 pinch of cayenne pepper.
12. It's 1 of salt and pepper to taste.
13. You need 2 cup of shredded chicken breast.
14. Prepare 1 cup of corn kernels (or mexicorn).
15. You need 2 tbsp of chopped fresh cilantro.
16. Prepare 1 of juice of one lime.
17. You need 1 of tortilla strips for serving.

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 step by step

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well..
2. 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..
3. 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..
4. Serve immediately, garnished with avocado, tortilla strips, cheese or sour cream if desired..

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.