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Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken tortilla soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really 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 current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Chicken tortilla soup is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook chicken tortilla soup using 14 ingredients and 5 steps. Here is how you cook it.
Active ingredients of Chicken tortilla soup:
- Get 1 small package of chicken thighs
- Take Half package of 16 oz rice (long grain) or rice of choice
- Prepare 1 can original rotel
- Prepare 1 package corn tortillas (cut into strips)
- Prepare 1 small white onion (dice)
- Get oil
- Prepare Lawrys seasoning salt (for tortilla strips)
- Make ready lemon juice (for tortilla strips)
- Take 2 Tbsps cumin
- Take 1 tbsps garlic powder
- Prepare salt and pepper to your liking
- Take 2 Tbsps butter
- Make ready toppings optional: avocado slices and/or shredded cheese
- Take 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.
Do not fail to remember to practice the dishes over, to eat with family in the house. Attempt to compare it with the dish you have. Is it much better or much less. Please blend it to make it taste better.
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