Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a Easy dish, chicken tortilla soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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.

Chicken Tortilla Soup is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Chicken Tortilla Soup is something that I have loved my whole life.

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

The ingredients needed to make Chicken Tortilla Soup:

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

Lately I've been getting chicken tortilla soup almost weekly at a local restaurant. 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. This Chicken Tortilla Soup recipe is a knock-off from the famous soup recipe at Tommy Bahamas.

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

Chicken Tortilla Soup. posted by Christy Denney 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. It is loaded with juicy, tender shredded chicken. 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.

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