Easy Homemade Chicken tortilla soup Recipe

Easy Homemade Chicken tortilla soup Recipe


Easy Homemade Chicken tortilla soup Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Chicken tortilla soup here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Chicken tortilla soup is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Chicken tortilla soup is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Chicken tortilla soup Recipe


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



How To Make Easy Homemade Chicken tortilla soup Recipe


  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.


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