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Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken tortilla soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Chicken Tortilla Soup is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Chicken Tortilla Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken tortilla soup using 16 ingredients and 7 steps. Here is how you can achieve it.
Preparation To Make of Chicken Tortilla Soup:
- Prepare 6-8 cups cubed chicken
- Prepare 1/4 teaspoon salt (or to taste)
- Make ready Chili powder (to taste)
- Prepare Cayenne (optional, to taste)
- Get Onion powder (to taste)
- Make ready 1/2 cup vegetable oil (or more)
- Get 8 corn tortillas in 1-inch strips (or just buy a bag of chips)
- Take 3/4 cup finely chopped white onions
- Take 2-3 chopped bell peppers
- Get 1 teaspoon minced garlic
- Take 1/2 cup seeded, chopped tomatoes (optional)
- Prepare 1 tablespoon minced Serrano chilies (optional)
- Prepare 4 cups chicken stock
- Prepare 3 tablespoons lime juice (to taste)
- Make ready 1/4 cup chopped cilantro (or more)
- Make ready 1 avacodo
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.
To Make Chicken Tortilla Soup:
- Heat 1/2 cup of the oil over high heat in a large pot.
- Fry the tortillas in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.
- Season the cubed chicken with the onion powder, salt, and cover in chili powder, add a touch of cayenne if desired.
- Cook the seasoned chicken in a pan.
- Saute the onion, and bell peppers. Throw the garlic in near the end.
- Put everything except the avacodo in a pot and simmer for about 10 minutes (or until how you like).
- Cut avacodo into small pieces and put into soup before serving.
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.
Don’t forget to practice the dishes above, to eat with family in your home. Try to contrast it with the recipe you have. Is it much better or much less. Please blend it to make it taste better.
So that is going to wrap it up with this special food chicken tortilla soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
