Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken tortilla soup. It is one of my favorites. This time, I am going to 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! Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
Chicken Tortilla Soup is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chicken Tortilla Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. 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
- Prepare 1/4 teaspoon salt (or to taste)
- Prepare Chili powder (to taste)
- Prepare Cayenne (optional, to taste)
- Make ready Onion powder (to taste)
- Take 1/2 cup vegetable oil (or more)
- Get 8 corn tortillas in 1-inch strips (or just buy a bag of chips)
- Get 3/4 cup finely chopped white onions
- Get 2-3 chopped bell peppers
- Prepare 1 teaspoon minced garlic
- Make ready 1/2 cup seeded, chopped tomatoes (optional)
- Take 1 tablespoon minced Serrano chilies (optional)
- Prepare 4 cups chicken stock
- Take 3 tablespoons lime juice (to taste)
- Make ready 1/4 cup chopped cilantro (or more)
- Take 1 avacodo
Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made. Drop your dinner plans and make it tonight! By Jennifer Segal, inspired by Tommy Bahama Tropical Café. A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal.
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, 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. Chicken Tortilla Soup. posted by Christy Denney Chicken tortilla soup is a great way to use up leftover ingredients, but you can also make it completely from scratch.
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