Recipe: Appetizing Chicken tortilla soup

Chicken tortilla soup. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water.

Once the onions have softened add the garlic and jalepenos and cook for another minute. Peel and discard charred skins from tomatoes; place tomatoes in a blender. It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. You can have Chicken tortilla soup using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken tortilla soup

1. You need 1 of Large chicken breast cut into bite size pieces.
2. It's 1 of Fresh jalapeno chopped.
3. You need 1 of fresh Anaheim chili chopped.
4. You need 2 tbsp of Extra virgin olive oil.
5. You need 1 of 8 ounce can of corn.
6. You need 1 of 16 ounce can of cannellini beans. (white kidney beans).
7. It's 1 of 16 ounce can of medium heat enchilada sauce red.
8. Prepare 1 of 8 ounce can of chipotle chiles in adobo sauce chopped.
9. You need 4 tbsp of Chicken bouillon seasoning.
10. You need 3 cup of water.
11. It's 1 of Salt and pepper to taste.
12. It's 1 1/2 cup of Chopped white onions.
13. You need 1 tsp of garlic powder.
14. Prepare 1 tsp of onion powder.
15. It's 2 cup of Extra sharp cheddar cheese shredded.
16. Prepare 1 bag of of tri-colored tortilla strips.

It is loaded with juicy, tender shredded chicken, hearty black beans, sweet corn, fire roasted tomatoes, tangy green chiles, kickin' poblanos, creamy enchilada sauce and aromatic onions and garlic, seasoned to perfection and all topped with crispy, salty. When I see chicken tortilla soup on a restaurant menu, I get excited. There's something about the slightly spicy broth with tender chicken, the corn and black beans, juicy tomatoes, creamy avocado, and those addictively good tortilla strips on top that I can't resist. Serve, topped with crushed tortilla chips if desired.

Chicken tortilla soup step by step

1. Coat chopped chicken with salt pepper onion powder and garlic powder..
2. Add olive oil to a large skillet. Add the seasoned chicken and fry until chicken is no longer pink and cooked through..
3. Add the onion and the peppers to the chicken mixture and cook for an additional 3 to 4 minutes until vegetables are soft..
4. In the meantime combine all remaining ingredients EXCEPT for the cheese and tortila chips to a large stock pot..
5. Add chicken mixture to the stock pot, bring to a boil and reduce heat and simmer for approximately 30 minutes..
6. Just before serving add all of the cheese and stir until melted. Garnish each individual bowl with the tortilla chips..

The same is true of chicken tortilla soup. Travel up and down the west coast of North America, and you'll find hundreds of variations of chicken tortilla soup recipe. Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp. Lightly sprinkle the tortilla strips with salt if desired. Layer the tortilla strips in bowls.