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Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken tortilla soup. One of my favorites. This time, I’m gonna make it a bit unique. 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 on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Chicken Tortilla Soup is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have chicken tortilla soup using 10 ingredients and 7 steps. Here is how you can achieve it.
Components of Chicken Tortilla Soup:
- Make ready 1 1/2 lb Chicken breast
- Take 1 Chicken bouillon ( as needed )
- Get 1 1/2 gallon Water
- Make ready 1 each Salsa casera ( I use Herdez 16 oz )
- Prepare 4 each Serrano peppers ( or any pepper )
- Prepare 3 tsp Minced garlic ( I use the one in a can )
- Get 1 as needed Cooking oil
- Make ready 2 each Avocados
- Get 10 as needed Corn tortillas
- Prepare 1 bunch Cilantro
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.
This Is To Make Chicken Tortilla Soup:
- Begin by cutting the peppers into very small pieces. I usually accomplish this by cutting the pepper in half then slicing longwise then cutting across into small pieces. Heat some oil in the pot and sauté the garlic and peppers at a medium heat for about 3 minutes or until the garlic is golden brown.
- Add water to the pot and bring to a boil. Rinse chicken and add to the pot along with the chicken bouillon. Add as desired. I personally use a good amount, about 1/2 a cup for 1.5 gallons of water.
- Simmer the pot contents on med low heat for approximately 30 minutes or until chicken is cooked.
- Once the chicken is cooked, remove from pot. Once the chicken is cool, shred the chicken then add back into the pot.
- Meanwhile, open the salsa container and pour into the blender. Blend well for approximately one minute. Use strainer to trap the large pieces of salsa.
- In a separate pot, heat up oil and begin deep frying the tortillas. About 30 seconds on each side on medium high heat or until golden brown. Place cooked tortillas on a paper towel to soak up excess oil.
- Cut up cooked tortillas into bite size pieces. Pour soup into a bowl and add tortillas. Garnish with cilantro and avocado, enjoy!
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.
Do not forget to practice the dishes above, to eat with family members at house. Attempt to contrast it with the recipe you have. Is it better or less. Please blend it to make it taste much better.
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