Exactly how Make Perfect Chicken tortilla soup

Chicken tortilla soup. 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.

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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. We can have Chicken tortilla soup using 14 active ingredients and also 5 actions. Right here is exactly how we accomplish.

Ingredients of Chicken tortilla soup

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

To Make Chicken tortilla soup

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..

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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