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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken tortilla soup. One of my favorites. This time, I’m gonna make it a little 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.
Chicken tortilla soup is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Chicken tortilla soup is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken tortilla soup using 14 ingredients and 5 steps. Here is how you can achieve it.
Ingredients of Chicken tortilla soup:
- Get 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)
- Make ready 1 small white onion (dice)
- Make ready oil
- Take Lawrys seasoning salt (for tortilla strips)
- Make ready lemon juice (for tortilla strips)
- Get 2 Tbsps cumin
- Prepare 1 tbsps garlic powder
- Make ready salt and pepper to your liking
- Get 2 Tbsps butter
- Make ready toppings optional: avocado slices and/or shredded cheese
- Get 2 cans small tomato sauce
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. Recipe by Valerie Marie. (Two forks work well to pull the chicken apart!). This Chicken Tortilla Soup is the soup of my dreams.
How to Process 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.
It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken. This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. I add a can of rinsed black beans and use HOT Salsa and then freeze the leftovers! Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made.
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