Chicken Tortilla Soup
Chicken Tortilla Soup

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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 popular of recent trending meals in the world. It's simple, it's fast, it tastes yummy. It's appreciated by millions every day. They're fine and they look fantastic. Chicken Tortilla Soup is something which I've loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken tortilla soup using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients needed to serve Chicken Tortilla Soup:

  1. 1 1/2 lb Chicken breast
  2. 1 Chicken bouillon ( as needed )
  3. 1 1/2 gallon Water
  4. 1 each Salsa casera ( I use Herdez 16 oz )
  5. 4 each Serrano peppers ( or any pepper )
  6. 3 tsp Minced garlic ( I use the one in a can )
  7. 1 as needed Cooking oil
  8. 2 each Avocados
  9. 10 as needed Corn tortillas
  10. 1 bunch Cilantro

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

Instructions to cook Chicken Tortilla Soup:

  1. 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.
  2. 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.
  3. Simmer the pot contents on med low heat for approximately 30 minutes or until chicken is cooked.
  4. Once the chicken is cooked, remove from pot. Once the chicken is cool, shred the chicken then add back into the pot.
  5. 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.
  6. 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.
  7. Cut up cooked tortillas into bite size pieces. Pour soup into a bowl and add tortillas. Garnish with cilantro and avocado, enjoy!

Instant Pot Chicken Tortilla Soup - a fast and flavorful recipe that can be made using dry or canned beans, and using fresh or frozen thighs, or breast meat. 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. 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. Here is a delicious way to make chicken tortilla soup. You can garnish with many ingredients to suit your needs and make this a meal.

So that is going to wrap it up with this exceptional food chicken tortilla soup recipe. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!