Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a Best dish, chicken tortilla soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Chicken Tortilla Soup is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Chicken Tortilla Soup is something that I have loved my entire life. They’re 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 recipe, we must prepare a few components. You can cook chicken tortilla soup using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- Take 6-8 cups cubed chicken
- Get 1/4 teaspoon salt (or to taste)
- Make ready Chili powder (to taste)
- Prepare Cayenne (optional, to taste)
- Get Onion powder (to taste)
- Take 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
- Make ready 2-3 chopped bell peppers
- Get 1 teaspoon minced garlic
- Get 1/2 cup seeded, chopped tomatoes (optional)
- Take 1 tablespoon minced Serrano chilies (optional)
- Take 4 cups chicken stock
- Get 3 tablespoons lime juice (to taste)
- Get 1/4 cup chopped cilantro (or more)
- Prepare 1 avacodo
Lately I've been getting chicken tortilla soup almost weekly at a local restaurant. 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. This Chicken Tortilla Soup recipe is a knock-off from the famous soup recipe at Tommy Bahamas.
Instructions 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.
Chicken Tortilla Soup. posted by Christy Denney 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. Chicken Tortilla Soup is one of my favorites because there's so much going on.particularly at the end when you add the gorgeous toppings.
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