Absolute Best Chicken Tortilla Soup Ever Food

THE BEST CHICKEN TORTILLA SOUP

Steps:

• Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
• Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
• Enjoy!
• If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
• Simmer for at least an hour so that the flavors mix together.

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

THE BEST CHICKEN TORTILLA SOUP EVER

Steps:

• In a large pot, boil chicken until done.
• Cool and debone.
• In a skillet, saute onion in oil.
• Add remaining ingredients and simmer for 45 minute.
• to mingle the seasonings.
• Serve with monteray jack cheese and tortilla chips and avocado.

ABSOLUTE BEST CHICKEN TORTILLA SOUP EVER

Steps:

• Heat olive oil in a Dutch oven over medium heat.
• Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
• Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
• Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
• Add chicken and cilantro. Cook until thoroughly heated.
• Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
• Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
• Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

ABSOLUTE BEST CHICKEN SOUP

Steps:

• Fill a 12 quart pot a little more than halfway and bring water to a boil.
• Add the chicken, bouillon cubes, half of the garlic, and only 1/4 cup of the cilantro, mint, onion, and bell pepper.
• Squeeze the juice of 4 orange slices into the pot.
• Allow the chicken to cook for one hour, stirring occasionally.
• After one hour, add the potatoes, yucca, another quarter cup of cilantro, and the rest of the garlic. Stir in the ingredients and let boil for 15 minutes.
• Add the corn, plantains, tomatoes, and the rest of the cilantro, mint, onions, and peppers. Squeeze the juice of the 4 remaining orange slices into the pot and stir the soup.
• Boil the soup 20 to 30 minutes more or until the potatoes and corn are cooked thoroughly, stirring occasionally.

BEST EVER CHICKEN TORTILLA SOUP

Steps:

• 1. Season chicken with salt, pepper, garlic salt, and cumin. Cook in a frying pan with a splash of olive oil over medium heat. Turn as it browns. Cook through and then remove from heat.
• 2. In a soup pot or crock pot add broth, drained beans, drained Mexi-corn, room temp cream cheese, and chiles. Season with cumin, cayenne pepper, salt and pepper and bring to a boil.
• 3. Shred cooled chicken or cube. Add to the soup pot. Add shredded Pepper Jack cheese; season with salt and pepper to taste. Simmer for at least 2 hours for a great blending of flavors. I simmer mine for 4-8 hours.
• 4. Chop the green onions, shred the Pepper Jack cheese. Sprinkle some crushed tortilla chips, then shredded cheese and onions on top of soup when serving.