How to Prepare Appetizing Chicken "Tortilla" Soup

Chicken "Tortilla" Soup. Chicken Tortilla Soup 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. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft.

Once the onions have softened add the garlic and jalepenos and cook for another minute. Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Peel and discard charred skins from tomatoes; place tomatoes in a blender. You can cook Chicken "Tortilla" Soup using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken "Tortilla" Soup

1. You need 3 lb of chicken (breast or thighs).
2. Prepare 2 of yellow onions, diced.
3. It's 1 head of celery, diced.
4. Prepare 28 oz of can diced tomatoes.
5. It's 4 oz of cans sliced black olives.
6. It's 6 cup of chicken stock.
7. It's 4 tbsp of Extra-virgin olive oil.
8. It's 2 envelope of taco seasoning.
9. You need 1 tbsp of Sea salt.
10. It's 1 tsp of poultry seasoning.
11. Prepare 1 tsp of garlic powder.
12. It's 1/2 tsp of paprika.
13. You need 1 of Salt & pepper.

Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier. Cook's Note Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.

Chicken "Tortilla" Soup instructions

1. Preheat oven to 400°F. Place chicken in a baking dish and season with salt, poultry seasoning, garlic powder, paprika, and a few shakes of black pepper. Bake unit chicken is fully cooked. 20-30 minutes. Remove from oven and let cool enough to touch..
2. At the same time, grease a large baking sheet with 1 tablespoon olive oil. Arrange cauliflower florets in an even layer. Drizzle with an additional tablespoon of olive oil. Season with a few shakes of salt and pepper. Cook in 400°F oven until cauliflower becomes tender and begins to brown. About 20 minutes. Remove from oven and let cool enough to touch..
3. While the cauliflower and chicken cook, heat 2 tablespoons olive oil in a large pot. Add onion and celery and cook until onion becomes translucent. Add tomatoes, olives, taco seasoning, and chicken stock and stir to combine. Cover and let simmer until the chicken is ready..
4. Once chicken is cool enough to touch, shred the meat (using two forks or your KitchenAid stand mixer) and add it to the simmering soup. Stir to combine. Continue simmering another 15 minutes..
5. Once the cauliflower is cool enough to touch, run a knife through it to chop it into rice-sized pieces..
6. To serve, place a scoop of cauliflower rice in the bottom of a large bowl. Then ladle chicken soup overtop. Garnish with sliced avocado and a lime wedge (if desired). Makes 8 servings..

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, hearty black beans, sweet corn, fire roasted tomatoes, tangy green chiles, kickin' poblanos, creamy enchilada sauce and aromatic onions and garlic, seasoned to perfection and all topped with crispy, salty. When I see chicken tortilla soup on a restaurant menu, I get excited. There's something about the slightly spicy broth with tender chicken, the corn and black beans, juicy tomatoes, creamy avocado, and those addictively good tortilla strips on top that I can't resist.