Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken tortilla soup. It is one of my favorites food recipes. For mine, 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 recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Chicken tortilla soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Chicken tortilla soup:

1. Prepare 1 small package of chicken thighs
2. Prepare Half package of 16 oz rice (long grain) or rice of choice
3. Get 1 can original rotel
4. Get 1 package corn tortillas (cut into strips)
5. Make ready 1 small white onion (dice)
6. Prepare oil
7. Prepare Lawrys seasoning salt (for tortilla strips)
8. Take lemon juice (for tortilla strips)
9. Make ready 2 Tbsps cumin
10. Prepare 1 tbsps garlic powder
11. Take salt and pepper to your liking
12. Prepare 2 Tbsps butter
13. Prepare toppings optional: avocado slices and/or shredded cheese
14. Prepare 2 cans small tomato sauce

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. This Chicken Tortilla Soup recipe is a knock-off from the famous soup recipe at Tommy Bahamas.

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.

Chicken Tortilla Soup. posted by Christy Denney 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. 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.

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