Step-by-Step Guide to Make Perfect Chicken tortilla soup

Chicken tortilla soup Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion!

Here is the best “Chicken tortilla soup” recipe we have found until now. This is gonna really delicious.

Ingredients of Chicken tortilla soup

1. You need 1 of small package of chicken thighs.
2. You need Half of package of 16 oz rice (long grain) or rice of choice.
3. Prepare 1 can of original rotel.
4. Make ready 1 package of corn tortillas (cut into strips).
5. You need 1 of small white onion (dice).
6. Make ready of oil.
7. You need of Lawrys seasoning salt (for tortilla strips).
8. You need of lemon juice (for tortilla strips).
9. You need 2 Tbsps of cumin.
10. It’s 1 tbsps of garlic powder.
11. You need of salt and pepper to your liking.
12. It’s 2 Tbsps of butter.
13. You need of toppings optional: avocado slices and/or shredded cheese.
14. Make ready 2 cans of small tomato sauce.

A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal.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.It's made with crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime.

Chicken tortilla soup instructions

1. In a big pot add butter and diced onion letting them turn translucent. Add rice and let it brow. Once you see the rice turn light brown add 3 quarts of water, cumin, garlic, rotel, tomato sauce, salt and pepper (always taste and add more seasoning as needed).
2. While the rice is cooking. In another pot add chicken thighs salt and pepper. Do not throw chicken broth away. Once chicken is cooked cut into small pieces and add both chicken and its broth into big pot. Cooking for another 10 min.
3. Cut tortillas into strips then fry in a medium size pan. Once fried put in a bowel with a paper towel. Sprinkle lawrys seasoning and lemon juice on the strips..
4. It's all done. Serve in bowels and top with tortilla strips. You can also top soup with shredded cheese or avocados..
5. Remember you can always use brown rice and chicken breast. I just like chicken thighs better. I have also added black beans before..

This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients.This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup.By Jennifer Segal, inspired by Tommy Bahama Tropical Café.

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.How to make the BEST EVER Chicken Tortilla Soup with homemade tortilla strips.