Easy Recipe Chicken Tortilla Soup Restaurant Style

Without fail cooking ultimate Chicken Tortilla Soup easy, delicious, practical.

20 ingredients, 7 steps, cooking Chicken Tortilla Soup

Good Evening every body, at this time you can cook recipe Chicken Tortilla Soup with 20 ingredients and 7 steps. Next this is how to prepare, please observe carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 20 ingredients and 7 stages of easy cooking Chicken Tortilla Soup.

Ingredients for Chicken Tortilla Soup

1. It’s 2 cup : Shredded Chicken.
2. Prepare 2 quart : Low Sodium Chicken Broth.
3. You need 15 oz : Can of Tomato Sauce.
4. Prepare 15 oz : Black Beans.
5. Prepare 15 oz : Corn.
6. You need 1/2 cup : Chopped Onions.
7. It’s 1/2 cup : Diced Celery.
8. Prepare 2 clove : Minced Garlic.
9. It’s 1/2 tsp : Dried Oregano.
10. It’s 1/2 cup : Chopped Cilantro Leaves.
11. It’s 1/4 tsp : Cayenne Pepper.
12. You need 1 tbsp : Ground Cumin.
13. You need 1/2 cup : Chopped Carrots.
14. You need 1 tbsp : Chili Powder.
15. You need 2 tbsp : Butter.
16. It’s : Toppings.
17. It’s 1 cup : Shredded Monterey Jack.
18. It’s 5 : Corn Tortillas.
19. It’s 1 : Sour Cream.
20. It’s 2 : Avocados.

If all basic ingredients Chicken Tortilla Soup it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Step by Step Cooking Chicken Tortilla Soup

1. Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
   
2. Add garlic and cilantro. Stir another minute.
   
3. Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
   
4. Add tomato sauce. Let thicken for a couple minutes, then add the broth or stock. Bring back to a rapid boil, then set heat to low and simmer uncovered for about 30 minutes.
   
5. While the soup is simmering, fry tortilla strips at 375°F for about 1-2 minutes. Drain and set aside. Shred the cheese and slice the avocado.
   
6. After 30 minutes, check the soup. Add up to 1 teaspoon of salt, to your taste.
   
7. Garnish with tortilla strips, shredded Monterey Jack cheese and avocado wedges.
   
8. Finish and Enjoy.

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