Chicken Tortilla Soup
Chicken Tortilla Soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chicken Tortilla Soup is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chicken Tortilla Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. In a large saucepan heat the vegetable oil. Once the onions have softened add the garlic and jalepenos and cook for another minute.

To get started with this recipe, we must first prepare a few ingredients. You can have chicken tortilla soup using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken Tortilla Soup:
  1. Make ready 1 Tablespoon Canola Oil
  2. Take 1 Onion, diced
  3. Get 2 Garlic Cloves, minced
  4. Take 2 Teaspoons Cumin
  5. Take 2 Teaspoons Oregano
  6. Take 1 Teaspoon Salt
  7. Get 45 Oz. Cannellini Beans
  8. Get 20 Oz. Diced Tomatoes w/ Habaneros
  9. Make ready 15 Oz. Cream of Corn
  10. Take 15 Oz. Whole Kernel Corn
  11. Get 15 Oz. Black Beans
  12. Get 8 Chicken Thighs, shredded (or 2 breasts)
  13. Get 1/2 Teaspoon Lime Juice
  14. Take 1 Bag Blue Corn Tortilla chips
  15. Prepare 2 Habanero peppers, diced

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. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same. Taking a few cans out of the pantry makes very quick, easy, and delicious soup.

Steps to make Chicken Tortilla Soup:
  1. Heat canola oil in a pan over medium heat. Add onion and garlic. Add chicken(cut into strips or cubes). Add cumin, oregano, and salt. Cover, let cook till chicken is browned on both sides, stirring occasionally.
  2. Meanwhile, take 30 Oz. of your cannellini beans and puree until smooth. Don't drain out the liquid!
  3. In a crockpot, add the pureed beans, remaining cannellini beans, diced tomatoes, habaneros, cream of corn, whole kernel corn, and black beans..
  4. Take chicken and shred it finely. Then add to pot. Turn on low, cook for 6-8 hours.
  5. Add lime juice, season to taste. Crush some tortilla chips as a topping

Check out my vegetarian version which is just as yummy. A great way to use up the crushed up tortilla chips at the bottom of the bag. 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. The same is true of chicken tortilla soup.

So that’s going to wrap this up for this exceptional food chicken tortilla soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!