Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken tortilla soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Chicken tortilla soup is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken tortilla soup using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken tortilla soup:
- Prepare 1 small package of chicken thighs
- Make ready Half package of 16 oz rice (long grain) or rice of choice
- Take 1 can original rotel
- Prepare 1 package corn tortillas (cut into strips)
- Take 1 small white onion (dice)
- Take oil
- Get Lawrys seasoning salt (for tortilla strips)
- Get lemon juice (for tortilla strips)
- Prepare 2 Tbsps cumin
- Take 1 tbsps garlic powder
- Make ready salt and pepper to your liking
- Get 2 Tbsps butter
- Get toppings optional: avocado slices and/or shredded cheese
- Take 2 cans small tomato sauce
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.
Instructions to make Chicken tortilla soup:
- 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)
- 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
- 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.
- It's all done. Serve in bowels and top with tortilla strips. You can also top soup with shredded cheese or avocados.
- Remember you can always use brown rice and chicken breast. I just like chicken thighs better. I have also added black beans before.
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’s going to wrap it up for this exceptional food chicken tortilla soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
