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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken tortilla soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken Tortilla Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Chicken Tortilla Soup is something that I have loved my entire life. They are 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 begin with this particular recipe, we must first prepare a few ingredients. You can have chicken tortilla soup using 16 ingredients and 7 steps. Here is how you can achieve it.
Preparation To Make of Chicken Tortilla Soup:
- Take 6-8 cups cubed chicken
- Make ready 1/4 teaspoon salt (or to taste)
- Get Chili powder (to taste)
- Prepare Cayenne (optional, to taste)
- Take Onion powder (to taste)
- Prepare 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
- Prepare 2-3 chopped bell peppers
- Prepare 1 teaspoon minced garlic
- Prepare 1/2 cup seeded, chopped tomatoes (optional)
- Prepare 1 tablespoon minced Serrano chilies (optional)
- Get 4 cups chicken stock
- Make ready 3 tablespoons lime juice (to taste)
- Take 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.
This Is 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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