Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken tortilla soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Chicken Tortilla Soup is something that I’ve loved my whole life.
This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion! Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
To begin with this 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 that.
The ingredients needed to make 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)
- Prepare Onion powder (to taste)
- Get 1/2 cup vegetable oil (or more)
- Prepare 8 corn tortillas in 1-inch strips (or just buy a bag of chips)
- Make ready 3/4 cup finely chopped white onions
- Get 2-3 chopped bell peppers
- Make ready 1 teaspoon minced garlic
- Prepare 1/2 cup seeded, chopped tomatoes (optional)
- Get 1 tablespoon minced Serrano chilies (optional)
- Make ready 4 cups chicken stock
- Prepare 3 tablespoons lime juice (to taste)
- Get 1/4 cup chopped cilantro (or more)
- Get 1 avacodo
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. Here is a delicious way to make chicken tortilla soup. You can garnish with many ingredients to suit your needs and make this a meal.
Steps 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.
We load ours up with more protein by adding black beans Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to. This tortilla soup recipe is filled with chicken, corn, beans, spices and salsa. It's really easy to make when you're looking for something quick. I tend to always have the ingredients on hand in my pantry. 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.
So that is going to wrap it up with this exceptional food chicken tortilla soup recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
