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Before you jump to Chicken Tortilla Soup recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Fantastic Pertaining To Your Health.
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I am sure you have heard of Cornell University, well they did their own study on how apples can benefit an individuals brain. This study indicated that the ingredients in apples are able to help keep your brain cells from deteriorating as we grow older. And due to this you will see that apples can actually help people prevent the symptoms of Alzheimer’s.
And now you recognize why men and women tell you that you should eat an apple every day. The one thing you should understand is that we only covered a handful of the benefits of eating apples. Every one of the benefits would take us too much time to include in this article, nevertheless the information is out there. I am hoping that the next time you go to the supermarket you end up getting plenty of apples. You will find that your overall health can significantly be benefited when you eat apples.
We hope you got insight from reading it, now let’s go back to chicken tortilla soup recipe. To cook chicken tortilla soup you only need 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Tortilla Soup:
- Prepare 2 cup Shredded Chicken
- You need 2 quart Low Sodium Chicken Broth
- Use 15 oz Can of Tomato Sauce
- You need 15 oz Black Beans
- Prepare 15 oz Corn
- Provide 1/2 cup Chopped Onions
- Provide 1/2 cup Diced Celery
- You need 2 clove Minced Garlic
- Prepare 1/2 tsp Dried Oregano
- Take 1/2 cup Chopped Cilantro Leaves
- Use 1/4 tsp Cayenne Pepper
- Provide 1 tbsp Ground Cumin
- Provide 1/2 cup Chopped Carrots
- Use 1 tbsp Chili Powder
- Prepare 2 tbsp Butter
- You need Toppings
- Provide 1 cup Shredded Monterey Jack
- Get 5 Corn Tortillas
- Prepare 1 Sour Cream
- You need 2 Avocados
Steps to make Chicken Tortilla Soup:
- Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
- Add garlic and cilantro. Stir another minute.
- Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
- Add tomato sauce. Let thicken for a couple minutes, then add the broth or stock. Bring back to a rapid boil, then set heat to low and simmer uncovered for about 30 minutes.
- While the soup is simmering, fry tortilla strips at 375°F for about 1-2 minutes. Drain and set aside. Shred the cheese and slice the avocado.
- After 30 minutes, check the soup. Add up to 1 teaspoon of salt, to your taste.
- Garnish with tortilla strips, shredded Monterey Jack cheese and avocado wedges.
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