Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites. This time, I am going to make it a little 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 popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken tortilla soup is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook chicken tortilla soup using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken tortilla soup:
- Prepare 1 small package of chicken thighs
- Prepare Half package of 16 oz rice (long grain) or rice of choice
- Get 1 can original rotel
- Prepare 1 package corn tortillas (cut into strips)
- Make ready 1 small white onion (dice)
- Get oil
- Take Lawrys seasoning salt (for tortilla strips)
- Make ready lemon juice (for tortilla strips)
- Take 2 Tbsps cumin
- Take 1 tbsps garlic powder
- Prepare salt and pepper to your liking
- Get 2 Tbsps butter
- Get toppings optional: avocado slices and/or shredded cheese
- Prepare 2 cans small tomato sauce
Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made. Drop your dinner plans and make it tonight! By Jennifer Segal, inspired by Tommy Bahama Tropical Café. A silky purée of vegetables, tortillas and spices, this chicken tortilla soup is hearty enough to serve as a meal.
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, 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. Chicken Tortilla Soup. posted by Christy Denney Chicken tortilla soup is a great way to use up leftover ingredients, but you can also make it completely from scratch.
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