Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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! This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients. 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 well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Chicken Tortilla Soup is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have chicken tortilla soup using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- Take Small onion chopped
- Make ready 2 celery stalks chopped
- Take Avocados
- Take Corn tortillas
- Prepare 1 large can of Whole peeled tomatoes (canned or fresh)
- Make ready Monterey Jack Cheese
- Make ready Chicken stock
- Get to taste Salt and pepper
- Take All purpose seasoning
- Get Cilantro
- Make ready Cumin
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. Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made.
Instructions to make Chicken Tortilla Soup:
- Cut the corn tortillas into strips and lightly (1-2 tbsp of oil) fry them on a pan or put them in the oven, making sure you flip them over until a golden crisp. Congratulations you've just made tortilla chips!
- Cook onion until translucent, add the chicken and cook until done. Add the whole peeled tomatoes and chicken stock (I use 2 cartons of chicken stock and that feeds a family of four adults and two kids with some leftover). Add the salt, pepper and all purpose seasoning. Let it simmer to a low boil. Add the chopped up cilantro to the last 2-3 minutes of simmering time.
- In your soup bowl, layer with a few strips of tortilla, a couple pieces of avocado, a sprinkle of cheese. Pour soup into your bowl and top with remaining avocados, cheese and a couple of tortilla strips (it can be done with 1/2 of an avocado and a serving size of the blue container for the cheese). You can add a teeny tiny drop of sour cream or plain Greek yogurt. Enjoy!
It is loaded with juicy, tender shredded chicken. Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made. Drop your dinner plans and make it tonight! Didn't taste like tortillas so I made tortillas and ate it on the side with the soup it was so yummy!! 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.
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