Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken tortilla soup. One of my favorites food recipes. This time, I am going to make it a little 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! 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 recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Chicken tortilla soup is something that I’ve loved my entire life.

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

The ingredients needed to make Chicken tortilla soup:

1. Prepare 1 small package of chicken thighs
2. Make ready 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. Make ready 1 small white onion (dice)
6. Prepare oil
7. Take Lawrys seasoning salt (for tortilla strips)
8. Get lemon juice (for tortilla strips)
9. Take 2 Tbsps cumin
10. Prepare 1 tbsps garlic powder
11. Take salt and pepper to your liking
12. Take 2 Tbsps butter
13. Take toppings optional: avocado slices and/or shredded cheese
14. Make ready 2 cans small tomato sauce

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. 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.

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.

We load ours up with more protein by adding black beans Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to. This tortilla soup recipe is filled with chicken, corn, beans, spices and salsa. It's really easy to make when you're looking for something quick. I tend to always have the ingredients on hand in my pantry. 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.

So that is going to wrap this up with this exceptional food chicken tortilla soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!