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Hello Mom, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Chicken Tortilla Soup is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken Tortilla Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken tortilla soup using 10 ingredients and 7 steps. Here is how you can achieve that.
Active ingredients of Chicken Tortilla Soup:
- Prepare 1 1/2 lb Chicken breast
- Make ready 1 Chicken bouillon ( as needed )
- Make ready 1 1/2 gallon Water
- Get 1 each Salsa casera ( I use Herdez 16 oz )
- Make ready 4 each Serrano peppers ( or any pepper )
- Prepare 3 tsp Minced garlic ( I use the one in a can )
- Make ready 1 as needed Cooking oil
- Prepare 2 each Avocados
- Get 10 as needed Corn tortillas
- Prepare 1 bunch Cilantro
Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. 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 home because, frankly, I thought it was fussy. In a large pot over medium heat, heat oil.
How 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!
Mix cumin, chili pepper, garlic powder, and salt. Ladle the homemade chicken tortilla soup into bowls and top with homemade tortilla strips (I've given the recipe in the recipe card below), cubed avocado, shredded cheese, and/or sour cream. How to Store Chicken Tortilla Soup. It's made with crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime. Photography Credit: Elise Bauer Tortilla soup encompasses all the things I love best in Mexican cooking.
Do not fail to remember to practice the dishes over, to consume with household at residence. Try to contrast it with the dish you have. Is it better or much less. Please mix it to make it taste much better.
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