Chicken tortilla soup can be your perfect dinner or lunch and they taste so well that you can never be bored. I’m always obsessed with chicken tortilla soup. I have tried different versions of it. But, this on the border chicken tortilla soup recipe has crossed the line. After several trials, I have recreated this soup with Mexican and American mix taste. I hope, you guys will like it.
Recipe of Chicken Tortilla Soup Salsa:
Preparing on the border soup-type chicken tortilla soup is pretty challenging. No matter how many times, you eat to understand the flavor, you can’t. Anyways, finally, I have succeeded in preparing this almost copycat dish. My father loves it, my daughter loves it and everyone in my family loves it. Thus, I’m sharing on the border copycat recipes with you.
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Ingredients we Need:
- 1/2 Cup of On the Border Salsa
- 3 medium black olives
- 1 cup of chicken broth
- 4 tbsp of long grain rice
- 1/2 cup of onion, finely chopped
- 1/2 cup of cilantro, finely chopped
- 1/2 cup Monterey jack cheese, finely shredded
- 3 boneless, skinless chicken breast, about 1 pound
Instructions for Preparing on the Border Chicken Tortilla Soup Step by Step:
Step 1: Take a 4 qt. small saucepan, and boil the 1 cup of chicken broth.
Step 2: Reducing the heat, add the boneless, skinless chickens, and cook them until they are opaque.
Step 3: Remove the chicken from heat, and cut it into bite-size pieces.
Step 4: Add ½ cup of salsa 4 tbsp of long grain rice to the boiling chicken broth. Cook them for 15 minutes or until the rice becomes tender.
Step 5: Add the chopped chicken, along with ¼ cup of chopped onion, and simmer for 5 minutes.
Remove from the heat, and garnish with chopped onion and cilantro just before serving. While serving on each bowl, break the tortilla chips into each bowl, ladling the creamy soup over chips, top with shredded cheese, and 1 tbsp of avocado. If you have, serve with extra salsa, and enjoy this chicken tortilla soup salsa.
The tangy flavor we get with the fine combination of chicken broth, onion, garlic, chiles, and long grain rice. When you try this with tortilla, cut them into long on the border tortilla strips, and fry them. So, this recipe is totally flexible with a little trick.
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