Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken Tortilla Soup is something that I have loved my entire life. They’re fine and they look fantastic.
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!
To begin with this recipe, we must first prepare a few components. You can have chicken tortilla soup using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Tortilla Soup:
- Take 1 1/2 lb Chicken breast
- Get 1 Chicken bouillon ( as needed )
- Prepare 1 1/2 gallon Water
- Prepare 1 each Salsa casera ( I use Herdez 16 oz )
- Get 4 each Serrano peppers ( or any pepper )
- Take 3 tsp Minced garlic ( I use the one in a can )
- Take 1 as needed Cooking oil
- Take 2 each Avocados
- Prepare 10 as needed Corn tortillas
- Make ready 1 bunch Cilantro
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more. Add chicken and allow to heat through. Serve with a sprinkle of tortilla strips and cilantro. 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!
Serve with a sprinkle of tortilla strips and cilantro. 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. 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.
So that is going to wrap this up with this exceptional food chicken tortilla soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
