Chicken breasts, corn, beans, and other delicious ingredients are simmered in a tomato base.
Top this delicious soup with crispy homemade.
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.
Ingredients of Chicken Tortilla Soup
- Prepare 1 Tablespoon of Canola Oil.
- Prepare 1 of Onion, diced.
- Prepare 2 of Garlic Cloves, minced.
- Prepare 2 Teaspoons of Cumin.
- You need 2 Teaspoons of Oregano.
- You need 1 Teaspoon of Salt.
- It's 45 Oz. of Cannellini Beans.
- You need 20 Oz. of Diced Tomatoes w/ Habaneros.
- Prepare 15 Oz. of Cream of Corn.
- It's 15 Oz. of Whole Kernel Corn.
- You need 15 Oz. of Black Beans.
- It's 8 of Chicken Thighs, shredded (or 2 breasts).
- Prepare 1/2 Teaspoon of Lime Juice.
- You need 1 Bag of Blue Corn Tortilla chips.
- It's 2 of Habanero peppers, diced.
Chicken Tortilla Soup step by step
- Heat canola oil in a pan over medium heat. Add onion and garlic. Add chicken(cut into strips or cubes). Add cumin, oregano, and salt. Cover, let cook till chicken is browned on both sides, stirring occasionally..
- Meanwhile, take 30 Oz. of your cannellini beans and puree until smooth. Don't drain out the liquid!.
- In a crockpot, add the pureed beans, remaining cannellini beans, diced tomatoes, habaneros, cream of corn, whole kernel corn, and black beans...
- Take chicken and shred it finely. Then add to pot. Turn on low, cook for 6-8 hours..
- Add lime juice, season to taste. Crush some tortilla chips as a topping.
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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 new chicken tortilla soup is a new favorite. If you don't want to bake your own tortilla strips, feel free to garnish each bowl with chips instead! Chicken tortilla soup is one of my favorite kinds of soup.
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