Chicken Tortilla Soup is considered before every other version of any sort of soup as the soup is delicious and has chicken and tortilla all in one. Some bites get crispy because of the added tortilla chips.
The zucchini, the rice, and then the cheese at the top of the soup is all its beauty ingredients. On the Border Chicken Tortilla Soup is a great sort of soup that gets prepared effortlessly and can be on your go-to soup list.
INGREDIENTS
- 1/2 tablespoon cumin
- 1/2 cup yellow onion
- 48 ounces of chicken broth
- 5 tablespoon uncooked white rice
- 1/2 cup salsa
- Sat to taste
- Pepper to taste
- 1 pound boneless chicken breasts
- Chopped cilantro for garnish
- 1 medium zucchini halved
- 1/2 cup shredded jack cheese
Method to make the Chicken Tortilla Soup
- In a bowl add your chicken and then use your salt and pepper to flavor this chicken. Also, sprinkle cumin over it.
- Then grab a large-sized cooking pan or pot and boil your chicken broth in the heated pan. In the boiled chicken broth add the diced onion.
- After the onion got softened in the broth add the salsa into the broth and onion mixture.
- When the whole mixture is boiled again bring your chicken breasts and put them into the broth.
- Once the chicken breasts are boiled in the broth, take them out of the broth mixture and let it cool to handle. Then shred your chicken.
- After shredding add it to the boiled broth.
- In this mixture, add the rice which you kept for your soup, and then add the zucchini.
- To tenderize the rice enough, continue cooking for more than 10 minutes.
- Take your serving bowls, and add the soup into the bowls. In the and bring the tortilla chips and put over the soup. Also, add the cheese and cilantro at the very end for the final touch.
FAQs?
Can we freeze the tortilla soup?
Yes, you can freeze the soup without tortilla chips at the top. Then reheat it and spread the tortilla strips over the top in the end.
Is it necessary to use chicken breasts?
No, it’s not necessary to use chicken breasts. You can use the chicken cubes or any sort of leftover chicken lying in your fridge.
On the Border Chicken Tortilla Soup Recipe
Ingredients
- 1/2 tablespoon cumin
- 1/2 cup yellow onion
- 48 ounces of chicken broth
- 5 tablespoon uncooked white rice
- 1/2 cup salsa
- Sat to taste
- Pepper to taste
- 1 pound boneless chicken breasts
- Chopped cilantro for garnish
- 1 medium zucchini halved
- 1/2 cup shredded jack cheese
Instructions
- In a bowl add your chicken and then use your salt and pepper to flavor this chicken. Also, sprinkle cumin over it.
- Then grab a large-sized cooking pan or pot and boil your chicken broth in the heated pan. In the boiled chicken broth add the diced onion.
- After the onion got softened in the broth add the salsa into the broth and onion mixture.
- When the whole mixture is boiled again bring your chicken breasts and put them into the broth.
- Once the chicken breasts are boiled in the broth, take them out of the broth mixture and let it cool to handle. Then shred your chicken.
- After shredding add it to the boiled broth.
- In this mixture, add the rice which you kept for your soup, and then add the zucchini.
- To tenderize the rice enough, continue cooking for more than 10 minutes.
- Take your serving bowls, and add the soup into the bowls. In the and bring the tortilla chips and put over the soup. Also, add the cheese and cilantro at the very end for the final touch.
