Chicken Tortilla Soup
Chicken Tortilla Soup

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Hello, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken tortilla soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!

Chicken Tortilla Soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chicken Tortilla Soup is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have chicken tortilla soup using 11 ingredients and 3 steps. Here is how you cook it.

What needs to be prepared of Chicken Tortilla Soup:
  1. Make ready Small onion chopped
  2. Take 2 celery stalks chopped
  3. Make ready Avocados
  4. Get Corn tortillas
  5. Make ready 1 large can of Whole peeled tomatoes (canned or fresh)
  6. Make ready Monterey Jack Cheese
  7. Get Chicken stock
  8. Prepare to taste Salt and pepper
  9. Make ready All purpose seasoning
  10. Prepare Cilantro
  11. Prepare Cumin

Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. 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 home because, frankly, I thought it was fussy.

Guide To Make Chicken Tortilla Soup:
  1. Cut the corn tortillas into strips and lightly (1-2 tbsp of oil) fry them on a pan or put them in the oven, making sure you flip them over until a golden crisp. Congratulations you've just made tortilla chips!
  2. Cook onion until translucent, add the chicken and cook until done. Add the whole peeled tomatoes and chicken stock (I use 2 cartons of chicken stock and that feeds a family of four adults and two kids with some leftover). Add the salt, pepper and all purpose seasoning. Let it simmer to a low boil. Add the chopped up cilantro to the last 2-3 minutes of simmering time.
  3. In your soup bowl, layer with a few strips of tortilla, a couple pieces of avocado, a sprinkle of cheese. Pour soup into your bowl and top with remaining avocados, cheese and a couple of tortilla strips (it can be done with 1/2 of an avocado and a serving size of the blue container for the cheese). You can add a teeny tiny drop of sour cream or plain Greek yogurt. Enjoy!

In a large pot over medium heat, heat oil. Mix cumin, chili pepper, garlic powder, and salt. Ladle the homemade chicken tortilla soup into bowls and top with homemade tortilla strips (I've given the recipe in the recipe card below), cubed avocado, shredded cheese, and/or sour cream. How to Store Chicken Tortilla Soup. 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.

Do not neglect to practice the dishes over, to eat with family members in your home. Try to contrast it with the dish you have. Is it better or much less. Please blend it to make it taste better.

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