Chicken Tortilla Soup. 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.

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more. Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made. Drop your dinner plans and make it tonight! You can cook Chicken Tortilla Soup using 21 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Tortilla Soup

Prepare of pre-roasted chicken.
It's of cooking oil.
You need of corn tortillas, halved and cut into strips.
Prepare of yellow onion, chopped.
Prepare of garlic, chopped.
You need of chipotles in adobo sauce, chopped.
Prepare of chicken broth (low sodium).
Prepare of crushed tomatoes.
It's of corn, frozen or fresh.
Prepare of cilantro, chopped.
It's of black beans, washed and strained.
It's of fresh ripe tomatoes, diced.
It's of bay leaf.
Prepare of paprika.
You need of chili powder.
It's of ground cumin.
It's of ground coriander.
Prepare of salt (or to taste).
Prepare of avocado, diced.
It's of lime wedges.
Prepare of queso panela, crumbled.

This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. By Jennifer Segal, inspired by Tommy Bahama Tropical Café. A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal. 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.

Chicken Tortilla Soup step by step

Pull apart the pre-roasted chicken into bite sized pieces and set aside. I like to do this first because it gets a bit messy. Prep all the ingredients before you start cooking. Reserve a handful of chopped onion and hand full of chopped cilantro for garnishing the top of the soup..
In a large pot, heat the oil over medium high heat. I like to use coconut oil but you can use whatever you like. Add half the tortilla strips and cook, continuously stirring, until golden (about 1 minute). Remove the cooked strips with a slotted spoon and place on paper towel. Repeat with the remaining half of the tortilla strips..
Using the same pot, reduce the heat to medium. Add the chopped onion, chopped garlic cloves, chopped chipotles, and spices to the oil. Cook, stirring, for about 5 minutes, or until onions are tender..
Add the chicken broth, crushed tomatoes, bay leaf, and chicken. Add the salt. Simmer for 20 minutes. Add the cilantro, diced tomatoes, black beans, and corn. Return to a simmer for 10 more minutes. Taste the soup, you may want to add more salt. Remember you can always add to the recipe, but oversalted food is just gross. Before you serve, remove the bay leaves..
To serve, put tortilla strips in a bowl, and pour in the soup. Sprinkle crumbled queso panela, cilantro, diced avocado, and chopped onion on top, and serve with lime wedges..

I never even thought to make it at. This tortilla soup recipe is filled with chicken, corn, beans, spices and salsa. It's really easy to make when you're looking for something quick. I tend to always have the ingredients on hand in my pantry. Recipe by Valerie Marie. (Two forks work well to pull the chicken apart!).