Soup with Chicken Tortillas

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Soup with Chicken Tortillas

If you’re looking for a hearty and filling soup that will satisfy your Mexican food craving, then look no further. This chicken tortilla soup is the perfect comfort food that offers both spicy, Mexican-flair and hearty ingredients that will keep you full and happy.

Everyone will be slurping up this soup by the bowlful — so be prepared to make the tasty recipe again and again.

Dotdash Meredith Food Studios

Is Chicken Tortilla Soup Authentic Mexican Food?

Chicken tortilla soup actually is an authentic Mexican dish. The traditional soup is made with chicken broth, tomatoes, garlic, onion, chiles, and fried tortilla strips. There are also variations of the soup, like ones that include beans.

How to Make Chicken Tortilla Soup

Making this Chicken Tortilla Soup is really simple, and it only takes 35 minutes. You can find the full recipe below, but here’s what you can expect:

Saute the onions and garlic, then add chili powder, oregano, tomatoes, broth, and water. Allow to simmer, then add corn, hominy, chiles, beans, cilantro, and chicken. Simmer for a few more minutes then serve topped with your favorite garnishes.

What to Serve With Chicken Tortilla Soup

Chicken tortilla soup is great on its own, or garnished with avocado, cheese, green onions, and sour cream. You can also serve it alongside crusty bread or a side salad for the perfect meal.

How to Store Chicken Tortilla Soup

Ladle (completely cooled) chicken tortilla soup into airtight containers and store in the fridge for up to four days. Reheat in the microwave or on the stove.
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Can You Freeze Chicken Tortilla Soup?

Yes! Chicken tortilla soup freezes well, so it’s a great meal to make ahead of time and stash in the freezer for quick weeknight dinners.

Ladle (completely cooled) chicken tortilla soup into airtight freezer containers or zip-top freezer bags and store in the freezer. If using zip-top bags, make sure to freeze them flat.

Chicken tortilla soup will last up to three months in the freezer. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

“This soup was yummy. I noticed several people saying that it was even better the next day. We didn’t have any left over! It was too good. I had a friend come over and could smell it on the stove and wanted the recipe just by the smell! Perfect for any time,” raves momof4.

“AWESOME! The only change I made was to omit hominy — did not have any on hand. I topped my bowl of soup with sliced avocado and a dollop of sour cream. I also added a bit of lime juice and cumin to the pot of soup while it was simmering. Will definitely make again,” says KIMBERLY0410.

“Super easy and very flavorful! I made the shredded chicken in my Instant Pot ahead of time, so it was quick and easy to make on a week night. I didn’t have hominy so I used garbanzo beans. Not bad, but I will use hominy next time for a more unique balance of textures. Used all the recommended toppings and they were great,” according to Andrea Bonner.

Editorial contributions by Bailey Fink
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