Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken tortilla soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken tortilla soup is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Chicken tortilla soup is something that I have loved my entire life. They’re nice and they look wonderful.
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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken tortilla soup using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken tortilla soup:
- Prepare 1 small package of chicken thighs
- Get Half package of 16 oz rice (long grain) or rice of choice
- Prepare 1 can original rotel
- Get 1 package corn tortillas (cut into strips)
- Get 1 small white onion (dice)
- Take oil
- Make ready Lawrys seasoning salt (for tortilla strips)
- Get lemon juice (for tortilla strips)
- Prepare 2 Tbsps cumin
- Prepare 1 tbsps garlic powder
- Get salt and pepper to your liking
- Take 2 Tbsps butter
- Prepare toppings optional: avocado slices and/or shredded cheese
- Get 2 cans small tomato sauce
Lately I've been getting chicken tortilla soup almost weekly at a local restaurant. 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. This Chicken Tortilla Soup recipe is a knock-off from the famous soup recipe at Tommy Bahamas.
Steps 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.
Chicken Tortilla Soup. posted by Christy Denney 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. Chicken Tortilla Soup is one of my favorites because there's so much going on.particularly at the end when you add the gorgeous toppings.
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