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 have Chicken Tortilla Soup using 19 ingredients and 11 steps. Here is how you cook that.

Ingredients of Chicken Tortilla Soup

1. You need 3 tablespoons of Butter.
2. You need 1 of medium Onion (chopped).
3. You need 1 tablespoon of Garlic (minced).
4. You need 1 stick of Celery (chopped small).
5. It's 1 pound of Chicken (chopped).
6. You need 1 teaspoon of Salt (course).
7. You need 1 teaspoon of Black Pepper (ground).
8. You need 1/2 teaspoon of Cumin (ground).
9. It's 1 teaspoon of Paprika (ground).
10. Prepare 1/8 teaspoon of Cayenne Pepper (ground).
11. You need 6 cups of Chicken Broth.
12. Prepare 3 of medium Carrots (chopped).
13. You need 3 of Green Onions (chopped).
14. Prepare 1/2 cup of Cilantro Leaves.
15. Prepare 1 of medium Lime.
16. It's 1 of large Tomato.
17. You need 1 of medium Acocado.
18. You need 1 cup of Cilantro.
19. Prepare 2 cups of Cheese (shredded).

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. Chop celery and add to pot. Cook until onions are translucent, around 8 minutes..
2. Melt butter in large pot on medium heat..
3. Chop onion. Add onions and garlic to pot..
4. Clean chicken and chop into bite size pieces. Season with salt and black pepper..
5. Add chicken, paprika, cumin, and cayenne to pot. Increase heat to medium-high and cook, stirring occasionally, around 8 minutes..
6. Add chicken broth to pot and stir..
7. Chop carrots and add to pot..
8. Bring soup to a boil for 10 minutes. Reduce heat to low and cover, simmer for 30 minutes..
9. Chop onions and cilantro. Mix into soup and boil another 5 minutes..
10. Slice lime and squeeze half into soup. Cover and let soup cool for 10 minutes..
11. Serve with fresh chopped cilantro, lime, tomato, avocado and shredded cheese..

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.