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.

Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect. Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made. Drop your dinner plans and make it tonight! You can have Chicken Tortilla Soup using 10 ingredients and 1 steps. Here is how you cook it.

Ingredients of Chicken Tortilla Soup

It's 20 oz of bag Tyson Grilled and Ready fully cooked pulled chicken.
Prepare 10 oz of can fire roasted tomatoes w/ green chilis.
You need 19 oz of can Old El Paso mild red enchilada sauce.
It's 2-15 oz of can chicken broth.
It's 1 can of sweet corn - undrained.
Prepare 1-10 oz of bag frozen seasoning blend.
It's 3 cloves of garlic.
Prepare to taste of Cumin, chili powder, onion, powder, salt & pepper.
You need 2 of bay leaves.
It's to taste of Fresh cilantro.

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 Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. This Chicken Tortilla Soup is the soup of my dreams.

Chicken Tortilla Soup instructions

Add all ingredints to crockpot, cook on high about 2-3 hours.

It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken. Chicken tortilla soup is one of my favorite kinds of soup. Lately I've been getting chicken tortilla soup almost weekly at a local restaurant. 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.