Recipe of Chicken tortilla soup in 25 Minutes at Home

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken tortilla soup is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chicken tortilla soup is something that I have loved my whole life.

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.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken tortilla soup using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chicken tortilla soup:

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

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. 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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