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Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken tortilla soup. One of my favorites. This time, I will make it a bit tasty. 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 popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Chicken Tortilla Soup is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken tortilla soup using 22 ingredients and 5 steps. Here is how you can achieve it.
Ingredients of Chicken Tortilla Soup:
- Prepare 4 cups diced chicken
- Prepare 1 cup uncooked rice (I use Uncle Ben's)
- Get 2 (48 oz) reduced sodium chicken broth
- Prepare 1 (4.5 oz) chopped green chilies
- Get 1 (14.5 oz) can stewed tomatoes
- Make ready (blended)
- Make ready 1 cup shredded carrots
- Take 1 (15 oz) corn drain juice
- Make ready 1/2 tsp salt
- Prepare 1/2 tsp pepper
- Prepare 1/4 tsp celery salt
- Make ready 1/4 tsp cumin
- Prepare 1/4 tsp ground coriander
- Prepare 1/4 tsp paprika
- Take 1 diced sweet onion
- Get 1 bunch cilantro
- Prepare 4-5 garlic cloves
- Take 1/4 stick butter
- Get White cheese shredded
- Take Strips Texas Toast Tortilla
- Make ready 1 avocado sliced
- Get to taste salt, pepper, garlic powder
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. Recipe by Valerie Marie. (Two forks work well to pull the chicken apart!). This Chicken Tortilla Soup is the soup of my dreams.
Instructions To Make Chicken Tortilla Soup:
- Boil 4 chicken breast, cool and dice or if in a hurry buy a rotisserie chicken and debone 4 cups.
- In a large soup pot on medium high, saute' the diced onions, and garlic in the butter.
- Add 4 cups of the chicken broth and 1 cup of uncooked rice. Bring to a boil, then simmer on low for 20 minutes.
- Add the diced chicken, green chilies, blended tomatoes, 6 cups of chicken brooth, diced cilantro. Add all seasonings. Simmer 10 to 20 minutes. Add extra chicken broth if needed.
- In a large soup cup place some of the tortilla strips, and cheese then add the soup with 1 to 2 slices of avocado. Enjoy!!
It's almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It is loaded with juicy, tender shredded chicken. This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. I add a can of rinsed black beans and use HOT Salsa and then freeze the leftovers! Today I'm sharing The Best Chicken Tortilla Soup Recipe I've ever made.
With any luck the recipes over can keep your family together. Gather in an enjoyable environment.
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