Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken Tortilla Soup is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Chicken Tortilla Soup is something that I have loved my entire 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 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 that.
The ingredients needed to make Chicken Tortilla Soup:
- Take 6-8 cups cubed chicken
- Prepare 1/4 teaspoon salt (or to taste)
- Make ready Chili powder (to taste)
- Get Cayenne (optional, to taste)
- Take 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
- Get 2-3 chopped bell peppers
- Take 1 teaspoon minced garlic
- Prepare 1/2 cup seeded, chopped tomatoes (optional)
- Prepare 1 tablespoon minced Serrano chilies (optional)
- Take 4 cups chicken stock
- Take 3 tablespoons lime juice (to taste)
- Get 1/4 cup chopped cilantro (or more)
- Make ready 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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