How to Prepare Appetizing Chicken Tortilla Soup family's new favorite!

Whether you are an university student just beginning your own cooking experiments or an experienced cook with several dinner celebrations under your belt, there is always something brand-new to learn more about cooking. We hope these Chicken Tortilla Soup recipe and tips can help you in your kitchen area tonight, and get used to incredible home-cooked meals.

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 my favorite kinds of soup. Lately I've been getting chicken tortilla soup almost weekly at a local restaurant.

You need to prepare Chicken breast.
You need to prepare Chicken bouillon ( as needed ).
You need to prepare Water.
You need to prepare Salsa casera ( I use Herdez 16 oz ).
Prepare Serrano peppers ( or any pepper ).
Provide Minced garlic ( I use the one in a can ).
You need to prepare as needed Cooking oil.
You need to prepare Avocados.
Use as needed Corn tortillas.
Provide Cilantro.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add at least a pinch or 2 after you start cooking and again at the very end. Your palate are going to be the final guide here, so taste often.

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!.

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. This tortilla soup recipe is filled with chicken, corn, beans, spices and salsa. It's really easy to make when you're looking for something quick. I tend to always have the ingredients on hand in my pantry. 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.

There is constantly something new to find out when it concerns food preparation and every cook's skill-set is open to enhancement. This Chicken Tortilla Soup recipe is simply a few recipe suggestions to aid improve your cook's performance. There are many more great recipes available and also good chefs maintain seeking them throughout their lives. Consistent understanding is the vital to ever-improving cooking skills.

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