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Sweetcorn is simmered with chicken and black beans in a tomato soup base. Serve over tortilla chips and top with grated Cheddar cheese. Add the stock, cumin, chilli powder and oregano to the pot.
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, chicken tortilla soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Chicken Tortilla Soup is one of the most popular of recent trending foods on earth. It is easy, it's fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Chicken Tortilla Soup is something which I've loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook chicken tortilla soup using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tortilla Soup:
- {Make ready 1 1/2 lb of Chicken breast.
- {Prepare 1 of Chicken bouillon ( as needed ).
- {Make ready 1 1/2 gallon of Water.
- {Make ready 1 each of Salsa casera ( I use Herdez 16 oz ).
- {Prepare 4 each of Serrano peppers ( or any pepper ).
- {Prepare 3 tsp of Minced garlic ( I use the one in a can ).
- {Take 1 of as needed Cooking oil.
- {Take 2 each of Avocados.
- {Get 10 of as needed Corn tortillas.
- {Make ready 1 bunch of Cilantro.
Raise heat to high and bring to a boil. Add the beans, sweetcorn, chicken and salsa. This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion!
Instructions 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!.
In a large saucepan heat the vegetable oil. Once the onions have softened add the garlic and jalepenos and cook for another minute. Chicken Tortilla Soup This is truly the best chicken tortilla soup! This classic Mexican soup with chicken and tomatoes is topped with crispy fried tortillas, avocado, Jack cheese, cilantro, and lime. Chicken Tortilla Soup is a hearty Mexican soup that really warms the soul.
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