Chicken Tortilla Soup. 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.

Top this delicious soup with crispy homemade. 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. 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. You can have Chicken Tortilla Soup using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Tortilla Soup

It's 1 1/2 lb of Chicken breast.
It's 1 of Chicken bouillon ( as needed ).
It's 1 1/2 gallon of Water.
Prepare 1 each of Salsa casera ( I use Herdez 16 oz ).
You need 4 each of Serrano peppers ( or any pepper ).
It's 3 tsp of Minced garlic ( I use the one in a can ).
Prepare 1 of as needed Cooking oil.
Prepare 2 each of Avocados.
You need 10 of as needed Corn tortillas.
It's 1 bunch of Cilantro.

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

Chicken Tortilla Soup instructions

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..
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..
Simmer the pot contents on med low heat for approximately 30 minutes or until chicken is cooked..
Once the chicken is cooked, remove from pot. Once the chicken is cool, shred the chicken then add back into the pot..
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..
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..
Cut up cooked tortillas into bite size pieces. Pour soup into a bowl and add tortillas. Garnish with cilantro and avocado, enjoy!.

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. A hearty Chicken Tortilla Soup Recipe! Fingers crossed that it starts warming up outside soon and I don't feel like. This Chicken Tortilla Soup has tons of flavor, with corn, black beans, green chiles, and plenty of spicy smoky broth.