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Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chicken tortilla soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken Tortilla Soup is something that I have loved my whole life.
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.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken tortilla soup using 16 ingredients and 7 steps. Here is how you can achieve that.
Active ingredients of Chicken Tortilla Soup:
- Prepare 6-8 cups cubed chicken
- Take 1/4 teaspoon salt (or to taste)
- Take Chili powder (to taste)
- Get Cayenne (optional, to taste)
- Make ready Onion powder (to taste)
- Get 1/2 cup vegetable oil (or more)
- Make ready 8 corn tortillas in 1-inch strips (or just buy a bag of chips)
- Prepare 3/4 cup finely chopped white onions
- Make ready 2-3 chopped bell peppers
- Take 1 teaspoon minced garlic
- Take 1/2 cup seeded, chopped tomatoes (optional)
- Make ready 1 tablespoon minced Serrano chilies (optional)
- Make ready 4 cups chicken stock
- Make ready 3 tablespoons lime juice (to taste)
- Prepare 1/4 cup chopped cilantro (or more)
- Get 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.
Step by step 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.
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So that is going to wrap this up for this exceptional food chicken tortilla soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
