Chicken Tortilla Soup.
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Alright, don't linger, let's practice this chicken tortilla soup menu with 17 substances which are absolutely easy to obtain, and we have to process them at the very least through 4 ways. You should invest a while on this, so the resulting food could be perfect.
Composition for Chicken Tortilla Soup:
- Give 1/2 cup ditalini pasta.
- Need 2 tbsp olive oil.
- You need 2 clove garlic, minced.
- Give 1 for onion diced.
- Require 4 cup chicken stock.
- Prepare 1 can of crushed tomatoes (28oz).
- Provide 1 can of green chiles (4oz).
- Give 2 tsp for chili powder.
- Require 1 tsp for cumin.
- Need 1/2 tsp for oregano.
- Prepare 1 pinch of cayenne pepper.
- Prepare 1 - salt and pepper to taste.
- You need 2 cup - shredded chicken breast.
- Provide 1 cup corn kernels (or mexicorn).
- You need 2 tbsp - chopped fresh cilantro.
- Require 1 juice of one lime.
- Give 1 - tortilla strips for serving.
Chicken Tortilla Soup step by step:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well..
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, oregano and cayenne pepper; season with salt and pepper, to taste..
- Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in pasta, chicken, corn, cilantro and lime juice until heated through, about 2 minutes..
- Serve immediately, garnished with avocado, tortilla strips, cheese or sour cream if desired..
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