Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is loaded with chicken, black beans, corn, fire-roasted tomatoes, and cheese. It's simmered in a creamy velvety broth that is out of this world and can be made on the stovetop or in the crockpot. Top with your favorite Tex-Mex toppings and enjoy this easy comforting one-pot meal any time of the year!
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Ingredients
2 tablespoons olive oil
1 small onion diced
1/2 bell pepper chopped
3-4 cloves garlic minced or crushed
1 jalapeno seeded and minced
1/4 cup cilantro chopped
4 cups chicken broth (32 ounce) can replace water if needed
2 chicken breasts boneless, skinless (about 1 pound)
14 ounces fire-roasted tomatoes (diced or crushed)
1 cup corn (fresh, canned, or frozen)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt or to taste
1 cup heavy cream or to taste
1/2 cup shredded cheese of choice (I like using cheddar)
Toppings
Avocado
Tortilla Strips click here for homemade recipe
Shredded Cheese
Cilantro
Lime
The BEST sauce to put on EVERYTHING!!
Let’s learn how make a 10 minute green cilantro sauce to add to sandwiches, salads, and just about anything!
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How To Make Tortilla Soup | Chicken Tortilla Soup Recipe
Here is a delicious way to make chicken tortilla soup. You can garnish with many ingredients to suit your needs and make this a meal. Enjoy!
INGREDIENT
4 Roma Tomatoes
1/2 small onion
3 to 4 cloves garlic (with skin on)
1 corn tortilla
1 to 2 dried guajillo chile
3 cups water
3 1/2 tsp Chicken bouillon powder base
1/2 tsp ground cumin
1 ear of fresh sweet corn
1 poblano pepper
1/2lb to a 1lb of cooked shredded or diced chicken
*if using a natural low sodium chicken broth, then add salt to taste
GARNISHES
crispy tortilla strips
fresh avocado
shredded cheese of your choice
fresh cilantro
fresh jalapeno
sour cream
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The Best Chicken Soup
Chicken Tortilla Soup
Easy Tortilla Soup Recipe
How TO Make Tortilla Soup[
Tortilla Soup
The BEST chicken tortilla soup! It's made with crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime.
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????????Vegan Mexican Tortilla Soup????????
The origins of tortilla soup are a mystery. But many experts believe that it has its roots in Mexico City. We’ve been making this same recipe for 12 years now because it’s that damn tasty.
INGREDIENTS
2 tablespoons neutral-flavored oil (vegetable, canola or avocado)
1 medium onion, diced
2 tablespoons garlic, minced
2 jalapeños, finely diced
1 yellow summer squash, sliced
1 zucchini, sliced
1 cup spinach
6 cups vegetable broth
2 vegan chicken bouillon cubes (we used @edwardandsons brand)
One 14.5-ounce can fire-roasted diced tomatoes
Two 14.5-ounce cans of beans, drained (we used black and pinto beans)
Juice of 2 limes
1 cup cilantro leaves, chopped
Salt and freshly ground black pepper, to taste
(To serve)
Tortilla strips
Cilantro, chopped
1 avocado, sliced
Shredded vegan cheese
Vegan sour cream
Lime wedges
METHOD
1. In a large pot heat the oil. Add the onions and cook for 3-4 minutes.
2. Once the onions have softened add the garlic and jalapeños and cook for another minute.
3. Add vegetable broth, bouillon cubes, tomatoes and beans, and bring to a boil.
4. Reduce heat to simmer and cook for 15 minutes. Add the squash and zucchini and cook 5 minutes. Add spinach and cook 1 minute.
5. Add lime juice and fresh cilantro. Stir to combine. Add salt & pepper, to taste. Remove soup from the heat.
6. Ladle soup into bowls. Garnish with a lime wedge, tortilla strips, avocado slices, cilantro, and cheese. Enjoy!
Tortilla Soup Recipe
Recipe:
Ingredients:
8 cups of chicken broth
2 carrots, peeled and diced
1 potato, peeled and diced
2 stalks of celery, diced
1 medium yellow onion, peeled, diced
3 cloves of garlic, peeled, chopped
2 zucchini, diced
2 medium tomatoes, diced
2 medium chicken breasts, poached (no skin or bones and you want to add it to the soup in chopped or shredded form)
1 teaspoon of Mexican oregano
1/4 of a cup of tomato paste
1 bay leaf
white or black pepper to taste
1 bag of Mexican tortilla chips
1 cup of Jack cheese (if can be Jalapeno Jack or regular Jack)
10 slices of avocado
salt to taste (I prefer iodized salt to get important iodine)
1/2 green pepper, seeded and diced
1/2 bunch of cilantro
1-2 limes, sliced in half
-Combine chicken broth, potatoes, carrots, celery, bell pepper, tomato paste, garlic, onion, oregano, bay leaf, and some salt. Simmer for about 25 minutes, bring to a boil.
-Add zucchini, tomato and poached chicken breasts. Cook until zucchini is tender, bring to a boil then shut off.
-Put tortilla chips in the base of a bowl (you will be eating from) add shredded jack cheese on top of the chips and pour the soup over the chips and cheese.
-Top off with avocado slices, cilantro and a squirt of lime.
Tips:
-Add more broth if necessary, several more cups can be added and the soup is still tied together nicely, just adjust the salt.
-I do not recommend overdoing the oregano, only a small measured teaspoon is all that is needed.
-The tortilla chips must be the kind of tortilla chips that do not fall apart easily, if you can't find tortilla chips from a Mexican grocery store you can take 4 corn tortillas cut them in strips and fry them in vegetable oil until crisp and use those instead.
-If you want to cut through some of the acidity from the tomato and make the recipe a bit creamy you can add sour cream on top once the soup has been served.
-Parsley is not a good substitute for cilantro, it has to be cilantro.
-Do not serve the bay leaf, I usually leave it in the soup pot or pull it out when it is time to serve.
-The star ingredient in terms of flavor and depth is the chicken broth :)
This tortilla soup is very similar to the tortilla soup served at 'El Torito' Mexican Restaurant.