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 cook Chicken Tortilla Soup using 10 components as well as 7 steps. Here is how you attain.

Active ingredients of Chicken Tortilla Soup

Directions. 1 1/2 lb of Chicken breast.
Detaile. 1 of Chicken bouillon ( as needed ).
Step by step. 1 1/2 gallon of Water.
Step by step. 1 each of Salsa casera ( I use Herdez 16 oz ).
Step by step. 4 each of Serrano peppers ( or any pepper ).
Detaile. 3 tsp of Minced garlic ( I use the one in a can ).
Step by step. 1 of as needed Cooking oil.
Step by step. 2 each of Avocados.
Instructions. 10 of as needed Corn tortillas.
Detaile. 1 bunch of 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. Recipe by Valerie Marie. (Two forks work well to pull the chicken apart!). This Chicken Tortilla Soup is the soup of my dreams.

Guide To Make Chicken Tortilla Soup

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

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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