Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken tortilla soup. One of my favorites. For mine, I’m gonna make it a bit tasty. 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! 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 on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Chicken Tortilla Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Prepare 1 each Salsa casera ( I use Herdez 16 oz )
5. Get 4 each Serrano peppers ( or any pepper )
6. Get 3 tsp Minced garlic ( I use the one in a can )
7. Make ready 1 as needed Cooking oil
8. Prepare 2 each Avocados
9. Prepare 10 as needed Corn tortillas
10. Make ready 1 bunch Cilantro

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:

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. 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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