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Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken tortilla soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken tortilla soup is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Chicken tortilla soup is something which I have loved my whole life. They’re nice and they look wonderful.
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 get started with this particular recipe, we have to first prepare a few components. You can cook chicken tortilla soup using 14 ingredients and 5 steps. Here is how you can achieve it.
Components of Chicken tortilla soup:
- Get 1 small package of chicken thighs
- Get Half package of 16 oz rice (long grain) or rice of choice
- Take 1 can original rotel
- Make ready 1 package corn tortillas (cut into strips)
- Make ready 1 small white onion (dice)
- Make ready oil
- Make ready Lawrys seasoning salt (for tortilla strips)
- Prepare lemon juice (for tortilla strips)
- Take 2 Tbsps cumin
- Get 1 tbsps garlic powder
- Make ready salt and pepper to your liking
- Take 2 Tbsps butter
- Take toppings optional: avocado slices and/or shredded cheese
- Get 2 cans small tomato sauce
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.
How To Make Chicken tortilla soup:
- In a big pot add butter and diced onion letting them turn translucent. Add rice and let it brow. Once you see the rice turn light brown add 3 quarts of water, cumin, garlic, rotel, tomato sauce, salt and pepper (always taste and add more seasoning as needed)
- While the rice is cooking. In another pot add chicken thighs salt and pepper. Do not throw chicken broth away. Once chicken is cooked cut into small pieces and add both chicken and its broth into big pot. Cooking for another 10 min
- Cut tortillas into strips then fry in a medium size pan. Once fried put in a bowel with a paper towel. Sprinkle lawrys seasoning and lemon juice on the strips.
- It's all done. Serve in bowels and top with tortilla strips. You can also top soup with shredded cheese or avocados.
- Remember you can always use brown rice and chicken breast. I just like chicken thighs better. I have also added black beans before.
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 neglect to practice the dishes above, to eat with household in the house. Attempt to contrast it with the recipe you have. Is it better or less. Please blend it to make it taste much better.
So that is going to wrap it up for this special food chicken tortilla soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
