Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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! This chicken tortilla soup recipe is infused with a bunch of Mexican-inspired flavors and a few extra common pantry ingredients.

Chicken Tortilla Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Chicken Tortilla Soup is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have chicken tortilla soup using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Tortilla Soup:

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

It is loaded with juicy, tender shredded chicken. 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. 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.

Instructions 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!

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. 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. This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. Since it's starting to warm up a little I decided I better get my last good soup days in.

So that is going to wrap this up with this special food chicken tortilla soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!