Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken tortilla soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Tortilla Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Chicken Tortilla Soup is something that I have loved my whole life. They’re fine and they look wonderful.

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 get started with this particular recipe, we must prepare a few components. You can cook chicken tortilla soup using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken Tortilla Soup:

1. Prepare 6-8 cups cubed chicken
2. Make ready 1/4 teaspoon salt (or to taste)
3. Get Chili powder (to taste)
4. Prepare Cayenne (optional, to taste)
5. Take Onion powder (to taste)
6. Prepare 1/2 cup vegetable oil (or more)
7. Make ready 8 corn tortillas in 1-inch strips (or just buy a bag of chips)
8. Make ready 3/4 cup finely chopped white onions
9. Get 2-3 chopped bell peppers
10. Make ready 1 teaspoon minced garlic
11. Get 1/2 cup seeded, chopped tomatoes (optional)
12. Make ready 1 tablespoon minced Serrano chilies (optional)
13. Prepare 4 cups chicken stock
14. Make ready 3 tablespoons lime juice (to taste)
15. Get 1/4 cup chopped cilantro (or more)
16. Prepare 1 avacodo

You can garnish with many ingredients to suit your needs and make this a meal. 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. 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.

Steps to make Chicken Tortilla Soup:

1. Heat 1/2 cup of the oil over high heat in a large pot.
2. Fry the tortillas in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.
3. Season the cubed chicken with the onion powder, salt, and cover in chili powder, add a touch of cayenne if desired.
4. Cook the seasoned chicken in a pan.
5. Saute the onion, and bell peppers. Throw the garlic in near the end.
6. Put everything except the avacodo in a pot and simmer for about 10 minutes (or until how you like).
7. Cut avacodo into small pieces and put into soup before serving.

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. 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. Chicken tortilla soup is one of my favorite kinds of soup.

So that’s going to wrap this up with this special food chicken tortilla soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!