Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken tortilla soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. In a large saucepan heat the vegetable oil. Once the onions have softened add the garlic and jalepenos and cook for another minute.
Chicken Tortilla Soup is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Chicken Tortilla Soup is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken tortilla soup using 22 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken Tortilla Soup:
- Prepare 4 Chicken Leg Quarters
- Prepare 12 cup Water (just to fill a medium-large pot)
- Take 1 Large Onion
- Make ready 10 Garlic Cloves (ruffly choped)
- Get Cabbage (cut into strips) for toping
- Make ready 1 3/4 Avocado (cut into half slices) for topping
- Make ready 1 bunch Green Onion (choped or topping)
- Prepare 1 Shreded Monetary Jack Cheese
- Prepare 12 Tortillas cut into strips (fried or backed into chips) or store bought tortilla strips
- Make ready 1 cup Sour Cream (avocado sour cream sauce)
- Take 1 can El Pato Enchilada Sauce
- Take 1 can El Pato Tomato Hot Sauce
- Take 2 can Diced Tomatoes With Green Chillies
- Take 1 cup Lemon Juice
- Prepare 1 tbsp Oregano Powder
- Make ready 1 tbsp Chili Powder
- Make ready 1 1/2 tbsp Garlic Powder
- Make ready Salt And Peper
- Make ready 1/4 Avocado mashed (avocado sour cream sauce)
- Get 1 tbsp Lemon Juice (avocado sour cream sauce)
- Make ready 1/2 tsp Garlic Powder (avocado sour cream sauce)
- Get 1/4 Onion (finely choped)
I never even thought to make it at home because, frankly, I thought it was fussy. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same. Taking a few cans out of the pantry makes very quick, easy, and delicious soup. Check out my vegetarian version which is just as yummy.
Instructions to make Chicken Tortilla Soup:
- Fill large pot with water and boil leg quarters untill just cooked.
- Remove leg quarters but leave water and remove from heat. Let legs cool.
- While legs cool prep all ingredients that need cutting or mashing.
- Add garlic cloves, 3/4 of onion, oregano powder, chilli powder, garlic powder, lemon juice, all cans and salt and peper to water.
- Take all chicken off bones and dice
- Add chicken back into soup. Let cook for about 20-30 minutes.
- Make sour avocado sour cream sauce. Mix all ingredients well.
- Put soup in bowl top with cheese, onions, cabbage, avocado sour cream sauce, sliced avocados,tortillas strips and green onion as garnish for color.
- Eat and ENJOY :)
A great way to use up the crushed up tortilla chips at the bottom of the bag. Chicken Tortilla Soup is very easy to make and you can prepare it from start to finish in under thirty minutes. The secret to making this soup even better is making sure that the tortilla strips are still perfectly crunchy when it is time to serve the soup. 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. Photography Credit: Elise Bauer Tortilla soup encompasses all the things I love best in Mexican cooking.
So that is going to wrap it up for this exceptional food chicken tortilla soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
