Chicken Tortilla Soup in 30 minutes! #shorts
Taco Tuesday-ing with this tasty and quick Chicken Tortilla Soup! It's an easy dump & start Instant Pot recipe!
Full Recipe:
It's a gluten-free Tex-Mex delight from scratch in under 30 minutes!
Never Miss a recipe ➡️ SUBSCRIBE to Spice Cravings at
Fast & Easy Recipes, LOW in effort, BIG on taste!
Join us on your favorite Social media channel:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TWITTER:
Thanks for watching! #Shorts
Creamy Chicken Tortilla Soup
One-pot recipes are the best with Campbell’s® Cream of Chicken Soup.
Easy Chicken Tortilla Soup Recipe
This tasty Chicken Tortilla Soup makes for the perfect weeknight dinner. Packed with flavor and made in one pot, this soup is hearty and filling. Filled with shredded chicken, beans, corn, and crispy tortilla strips, you’ll want to make this soup again and again. It's so hearty and comforting but easy to make. Pile on the garnishes and it's a complete meal!
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup tastes just like green chile chicken enchiladas. Make this recipe for a tasty twist on a classic Mexican dish!
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
Tortilla Puree
8 corn tortillas (6-inch round)
3 cups water
2 cups green enchilada sauce
Soup
2 tbsp olive oil
1 large yellow onion diced (about 2 cups)
3 garlic cloves minced
1 tsp salt
1 tsp chili powder (See Note 1)
1 tsp cumin
1 tsp oregano (See Note 2)
1 lb chicken breasts (See Note 3)
4 cups chicken broth
8 oz cream cheese cheese (room temp) cut into small cubes
8 oz Monterey Jack cheese (or sharp cheddar cheese)
Toppings (optional)
1 Roma tomato diced
1 jalapeño seeded and diced
cilantro chopped
Sour cream or Mexican crema
Instructions
If using raw chicken: Slice chicken into strips and then cut crosswise into 1-inch pieces, set aside.
Tear the tortillas into quarters and add to a blender. Add the water and enchilada sauce. Purée until smooth. Set aside.
In a large dutch oven add the olive oil over medium heat. Add onions and cook for 3 minutes. Add the garlic, salt, chili powder, cumin, oregano and stir. Cook for another minute or until onions are translucent and starting to get some color.
Add the diced chicken pieces to the dutch oven, stirring to mix. If using raw chicken, cook for 4 minutes until no longer pink. If using cooked rotisserie chicken that you cubed, stir.
Pour in the puréed tortilla/enchilada mix and chicken broth. Stir well and bring to a boil. Cover and simmer for 10 minutes on low heat.
Add the Monterey Jack cheese (or cheddar cheese) and cream cheese. Stir well and simmer until melted on low. Leave soup chunky OR use a stick blender to puree.
Serve the soup with toppings (optional).
Notes
1. I make my own chili powder and you can find the recipe here.
2. I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand.
A LITTLE INFORMATION FOR YOU ON THE TWO DIFFERENT OREGANOS: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
3. Either use cooked rotisserie chicken breasts cubed, OR boneless skinless (or chicken tenders).
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
Email: kevin@keviniscooking.com
*EASY & QUICK* Mexican Tortilla Soup Recipe, Best Chicken Noodle Soup, 2 Delicious Soups For Monsoon
Today's video is, '*EASY & QUICK* Mexican Tortilla Soup Recipe, Best Chicken Noodle Soup, 2 Delicious Soups For Monsoon'
Previous video - 2 Easy & Quick soup recipes, Healthy Soul comforting soups, Soups for monsoon
Hello everyone!????
Welcome back to my channel! It has been raining a lot in Queretaro and what better than a bowl of warm soup in this weather. So, for today's video, I thought of sharing my '*EASY & QUICK* Mexican Tortilla Soup Recipe, Best Chicken Noodle Soup, 2 Delicious Soups For Monsoon'. These soup recipes are my go to soup recipes and I'm very excited to share these with you!
Enjoy watching '*EASY & QUICK* Mexican Tortilla Soup Recipe, Best Chicken Noodle Soup, 2 Delicious Soups For Monsoon'
If you liked '*EASY & QUICK* Mexican Tortilla Soup Recipe, Best Chicken Noodle Soup, 2 Delicious Soups For Monsoon' then like, share, comment and subscribe! ????
A little bit about me, I'm a millennial trying to figure out life in México. If you're a beauty enthusiast, a foodie who loves to experiment with recipes or always on the hunt for some lifestyle hacks you've come to the right place! I will be sharing a slice of my life here with all of you as I go along the journey. Subscribe to my channel and be a part of this journey with me! Looking forward to it...
Follow me on Instagram
New video every week :)
30 MInute Chicken Tortilla Soup
This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
CHICKEN TORTILLA SOUP:
• 2 tablespoons olive oil
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 5 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups chicken broth
• 3 boneless skinless chicken breasts
• 15 ounce can tomato sauce (pasatta)
• 15 ounce can fire roasted diced tomatoes
• 15 ounce can black beans
• 7 ounce can diced green chiles
• 1 1/2 cups frozen corn (or use canned)
• 1/2 teaspoon salt
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice
FOR SERVING:
• 3 cups tortilla strips or tortilla chips
• 2 medium avocados, diced
• 1 cup shredded Monterey jack cheese
• 1/4 cup sour cream
✅Instructions
00:02:18 - How to make your own tortilla strips
00:03:23 - Quick recap Chicken Tortilla Soup recipe
1️⃣ 00:00:10 - Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
2️⃣ 00:00:43 - Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.
3️⃣ 00:01:03 - Remove cooked chicken from soup, shred with a fork, and return to the pot.
4️⃣ 00:01:17 - Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.
5️⃣ 00:01:51 - Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐