Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really 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! 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 current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken Tortilla Soup is something that I’ve loved my whole life.

To get started with this recipe, we must 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:

1. Get 1 1/2 lb Chicken breast
2. Take 1 Chicken bouillon ( as needed )
3. Make ready 1 1/2 gallon Water
4. Make ready 1 each Salsa casera ( I use Herdez 16 oz )
5. Make ready 4 each Serrano peppers ( or any pepper )
6. Make ready 3 tsp Minced garlic ( I use the one in a can )
7. Get 1 as needed Cooking oil
8. Prepare 2 each Avocados
9. Get 10 as needed Corn tortillas
10. Make ready 1 bunch Cilantro

You can garnish with many ingredients to suit your needs and make this a meal. 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. 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.

Steps to make Chicken Tortilla Soup:

1. 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.
2. 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.
3. Simmer the pot contents on med low heat for approximately 30 minutes or until chicken is cooked.
4. Once the chicken is cooked, remove from pot. Once the chicken is cool, shred the chicken then add back into the pot.
5. 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.
6. 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.
7. Cut up cooked tortillas into bite size pieces. Pour soup into a bowl and add tortillas. Garnish with cilantro and avocado, enjoy!

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. We load ours up with more protein by adding black beans Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to. Chicken tortilla soup is one of my favorite kinds of soup.

So that is going to wrap this up for this exceptional food chicken tortilla soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!