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Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. 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 favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Chicken Tortilla Soup is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have chicken tortilla soup using 11 ingredients and 3 steps. Here is how you can achieve that.
Preparation To Make of Chicken Tortilla Soup:
- Get Small onion chopped
- Prepare 2 celery stalks chopped
- Make ready Avocados
- Take Corn tortillas
- Take 1 large can of Whole peeled tomatoes (canned or fresh)
- Prepare Monterey Jack Cheese
- Take Chicken stock
- Make ready to taste Salt and pepper
- Prepare All purpose seasoning
- Make ready Cilantro
- Get Cumin
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.
To Make Chicken Tortilla Soup:
- 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!
- 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.
- 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!
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 recipes over, to consume with family in the house. Try to contrast it with the dish you have. Is it better or less. Please blend it to make it taste much better.
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