Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chicken tortilla soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Chicken tortilla soup is something which I’ve loved my entire life. They are fine 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 components. You can have chicken tortilla soup using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken tortilla soup:

1. Prepare 1 small package of chicken thighs
2. Get Half package of 16 oz rice (long grain) or rice of choice
3. Get 1 can original rotel
4. Prepare 1 package corn tortillas (cut into strips)
5. Get 1 small white onion (dice)
6. Prepare oil
7. Get Lawrys seasoning salt (for tortilla strips)
8. Take lemon juice (for tortilla strips)
9. Make ready 2 Tbsps cumin
10. Make ready 1 tbsps garlic powder
11. Get salt and pepper to your liking
12. Prepare 2 Tbsps butter
13. Prepare toppings optional: avocado slices and/or shredded cheese
14. Make ready 2 cans small tomato sauce

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.

Steps to make Chicken tortilla soup:

1. 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)
2. 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
3. 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.
4. It's all done. Serve in bowels and top with tortilla strips. You can also top soup with shredded cheese or avocados.
5. 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, 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’s going to wrap this up for this exceptional food chicken tortilla soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!