Recipe for Chicken Tortilla Soup

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Recipe for Chicken Tortilla Soup

The ideal quick weeknight meal is chicken tortilla soup. This soup is a whole dinner in and of itself, loaded with shredded chicken, corn, beans, and handmade tortilla strips. It is reassuring, satisfying, and hearty.

Chicken tortilla soup, which is simple to make, is a soup version of a taco. Chunky vegetables, shredded chicken, beans, and sweet corn go nicely with the dish’s rich tomato and chicken broth.

You can serve the dish with tender Dinner Rolls or simply sprinkle some tortilla chips and a generous amount of cheese on top.

Using leftover chicken in tortilla soup is a good idea. Do you have rotisserie chicken in your refrigerator? How about some chicken breasts that you have leftovers but are unsure what to do with? To create a new batch of Chicken Tortilla Soup, you may always utilize leftover chicken.

The Difference Is All In The Bone Broth. Make your own chicken broth or use low-sodium bone broth.

Change the spice. Do you enjoy spicy food? Add more jalapenos to the mixture.

Save time by using canned beans and corn. By utilizing canned beans and corn, the cooking process can be sped up.

Just before serving, slice the avocado. Just before serving the soup, slice the avocado to prevent browning. Season to taste. You might need to taste-test the salt at the end depending on the tomatoes and broth you use.

Making Tortilla Strips That Are Crispy

Prepare a pan with 1/4 cup oil over medium-high heat for pan frying. 8 (6′′) corn tortillas should be cut into thin strips and fried in batches with more oil as necessary. Remove from the pot and allow to drain on a platter lined with paper towels.

To bake, thoroughly coat tortilla strips in a basin with 2 tbsp oil. Bake for 15 minutes at 350°F in a single layer on a baking sheet.

Place a soup pot or Dutch oven over medium-high heat to make chicken tortilla soup. Chop the onion, garlic, and jalapeno, then cook them in 1 tablespoon oil until they are soft.

Add the other soup ingredients and the chicken breasts to the pot. Boil for a few minutes before simmering for 25 minutes.

With two forks, transfer the chicken to a basin and shred it. When the chicken has finished simmering for five minutes, add the lime juice.

Fresh cilantro, avocado, handmade tortilla strips, and lime wedges should be added to the soup before serving.

The toppings are the only thing that could possibly improve the flavor of chicken tortilla soup. Our favorites are as follows:

soured Cream

  • strips of homemade tortilla
  • cheddar cheese crumbles
  • Avocado, lime, and cilantro wedges
  • Sliced or diced jalapenos

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