Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken tortilla soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look 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 favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Chicken Tortilla Soup is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have chicken tortilla soup using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Chicken Tortilla Soup:

1. Get Small onion chopped
2. Get 2 celery stalks chopped
3. Take Avocados
4. Get Corn tortillas
5. Prepare 1 large can of Whole peeled tomatoes (canned or fresh)
6. Prepare Monterey Jack Cheese
7. Make ready Chicken stock
8. Prepare to taste Salt and pepper
9. Take All purpose seasoning
10. Prepare Cilantro
11. Take Cumin

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.

Instructions to make Chicken Tortilla Soup:

1. Cut the corn tortillas into strips and lightly (1-2 tbsp of oil) fry them on a pan or put them in the oven, making sure you flip them over until a golden crisp. Congratulations you've just made tortilla chips!
2. Cook onion until translucent, add the chicken and cook until done. Add the whole peeled tomatoes and chicken stock (I use 2 cartons of chicken stock and that feeds a family of four adults and two kids with some leftover). Add the salt, pepper and all purpose seasoning. Let it simmer to a low boil. Add the chopped up cilantro to the last 2-3 minutes of simmering time.
3. In your soup bowl, layer with a few strips of tortilla, a couple pieces of avocado, a sprinkle of cheese. Pour soup into your bowl and top with remaining avocados, cheese and a couple of tortilla strips (it can be done with 1/2 of an avocado and a serving size of the blue container for the cheese). You can add a teeny tiny drop of sour cream or plain Greek yogurt. Enjoy!

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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