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.
You can cook Chicken Tortilla Soup using 10 ingredients and 1 steps. Here is how you cook that.
Ingredients of Chicken Tortilla Soup
- Prepare 20 oz of bag Tyson Grilled and Ready fully cooked pulled chicken.
- Prepare 10 oz of can fire roasted tomatoes w/ green chilis.
- Prepare 19 oz of can Old El Paso mild red enchilada sauce.
- You need 2-15 oz of can chicken broth.
- You need 1 can of sweet corn - undrained.
- It’s 1-10 oz of bag frozen seasoning blend.
- Prepare 3 cloves of garlic.
- Prepare to taste of Cumin, chili powder, onion, powder, salt & pepper.
- It’s 2 of bay leaves.
- It’s to taste of Fresh cilantro.
This Chicken Tortilla Soup is the soup of my dreams. It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken. Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made.
Chicken Tortilla Soup instructions
- Add all ingredints to crockpot, cook on high about 2-3 hours.
Drop your dinner plans and make it tonight! Didn't taste like tortillas so I made tortillas and ate it on the side with the soup it was so yummy!! 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. But this chicken tortilla soup recipe that we're sharing today is light, healthy, and packed with tasty veggies and beans.
