Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. 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! Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect. This is truly the best chicken tortilla soup!
Chicken Tortilla Soup is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Chicken Tortilla Soup is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken tortilla soup using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken Tortilla Soup:
- Prepare 1 1/2 lb Chicken breast
- Get 1 Chicken bouillon ( as needed )
- Take 1 1/2 gallon Water
- Take 1 each Salsa casera ( I use Herdez 16 oz )
- Prepare 4 each Serrano peppers ( or any pepper )
- Get 3 tsp Minced garlic ( I use the one in a can )
- Get 1 as needed Cooking oil
- Get 2 each Avocados
- Take 10 as needed Corn tortillas
- Take 1 bunch Cilantro
Add chicken and allow to heat through. Serve with a sprinkle of tortilla strips and cilantro. Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more. 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.
Steps 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!
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more. 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. Recipe by Valerie Marie. (Two forks work well to pull the chicken apart!). 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. Spiced, but not necessarily spicy, tortilla soup is simple, flavorful Mexican chicken soup traditionally flavored with tomatoes, garlic, onions, and chilies.
So that is going to wrap it up for this special food chicken tortilla soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
