How to Prepare Tasty Chicken Tortilla Soup

Chicken Tortilla Soup. Learn To Make Ancho Tortilla Soup W/ This Easy Recipe From McCormick®. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft.

Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier. You can have Chicken Tortilla Soup using 21 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken Tortilla Soup

1. You need 1 medium of pre-roasted chicken.
2. You need 6 tbsp of cooking oil.
3. Prepare 8 of corn tortillas, halved and cut into strips.
4. It's 1 large of yellow onion, chopped.
5. It's 4 clove of garlic, chopped.
6. You need 4 of chipotles in adobo sauce, chopped.
7. It's 32 oz of chicken broth (low sodium).
8. It's 12 oz of crushed tomatoes.
9. You need 12 oz of corn, frozen or fresh.
10. Prepare 1 bunch of cilantro, chopped.
11. You need 1 can of black beans, washed and strained.
12. You need 2 medium of fresh ripe tomatoes, diced.
13. Prepare 2 of bay leaf.
14. You need 1 tbsp of paprika.
15. Prepare 1 tsp of chili powder.
16. It's 2 tsp of ground cumin.
17. You need 1 tsp of ground coriander.
18. You need 2 tsp of salt (or to taste).
19. It's 1 of avocado, diced.
20. It's 1 of lime wedges.
21. It's 6 oz of queso panela, crumbled.

Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Best Chicken Tortilla Soup Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty.

Chicken Tortilla Soup instructions

1. Pull apart the pre-roasted chicken into bite sized pieces and set aside. I like to do this first because it gets a bit messy. Prep all the ingredients before you start cooking. Reserve a handful of chopped onion and hand full of chopped cilantro for garnishing the top of the soup..
2. In a large pot, heat the oil over medium high heat. I like to use coconut oil but you can use whatever you like. Add half the tortilla strips and cook, continuously stirring, until golden (about 1 minute). Remove the cooked strips with a slotted spoon and place on paper towel. Repeat with the remaining half of the tortilla strips..
3. Using the same pot, reduce the heat to medium. Add the chopped onion, chopped garlic cloves, chopped chipotles, and spices to the oil. Cook, stirring, for about 5 minutes, or until onions are tender..
4. Add the chicken broth, crushed tomatoes, bay leaf, and chicken. Add the salt. Simmer for 20 minutes. Add the cilantro, diced tomatoes, black beans, and corn. Return to a simmer for 10 more minutes. Taste the soup, you may want to add more salt. Remember you can always add to the recipe, but oversalted food is just gross. Before you serve, remove the bay leaves..
5. To serve, put tortilla strips in a bowl, and pour in the soup. Sprinkle crumbled queso panela, cilantro, diced avocado, and chopped onion on top, and serve with lime wedges..

Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, spices and bring to a boil. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft. Add all the rest of the ingredients to the large pot and bring to a boil. The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips.