Another Chicken Tortilla Soup Recipes

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

CHICKEN TORTILLA SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
• Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
• Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

CHICKEN TORTILLA SOUP

Steps:

• Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil and arrange the plum tomatoes on it, cut sides up. Add the onion, cherry tomatoes, jalapeños and garlic, distributing them evenly, then broil for 15 minutes, checking and rotating the pan every 5 minutes to ensure the vegetables char evenly. (You want the vegetables to be blackened in many spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) Let the vegetables sit 1 or 2 minutes, until just cool enough to handle.
• Warm the vegetable oil in a large pot or Dutch oven over medium-high. Transfer the charred onion to a cutting board, roughly chop it, and add it to the pot, along with the salt. Cook, stirring occasionally, until softened, about 5 minutes.
• Meanwhile, discard the garlic skins then chop the garlic, jalapeños and plum tomatoes. Lift two sides of the foil and tip the cherry tomatoes and any juices into a bowl; set aside for the salsa.
• Add the chopped garlic, jalapeño and plum tomatoes to the pot, and cook, stirring often, until slightly reduced and glossy, about 2 minutes. Add the tomato paste, cumin, oregano, onion powder and garlic powder, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add the chicken thighs, carrots and broth, and scrape the bottom of the pot to loosen any browned bits.
• Increase the heat to high, cover the pot and let the soup come to a boil. Uncover the pot, reduce the heat to medium-high for a medium-brisk simmer, and cook, stirring once or twice, until the chicken and carrots are tender, 15 to 20 minutes.
• Meanwhile, gently fold the avocado into the cherry tomatoes; add the juice of half the lime and season to taste with salt.
• With a slotted spoon or tongs, transfer the chicken to a bowl. Coarsely shred and break up the meat with a fork, then add it back into the pot. Squeeze in the juice of the remaining half lime, and add more salt if necessary.
• Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.

ANOTHER GREAT CHICKEN TORTILLA SOUP

Steps:

• Place chili in small, heatproof bowl, pour boiling water over and let soak for 30 minutes. Drain, remove stem and seeds and slice into 1/2 inch strips and set aside.
• In heave Dutch oven or soup pan, heat olive oil over medium high heat. Add chicken, season with salt and pepper, brown both sides, about 10 minutes total.
• Add onion, carrots and celery and continue to cook about 8 minutes, stirring often.
• Add garlic and cumin and cook an additional 2 minutes.
• Add broth, reserved chili, tomatoes and cilantro and bring to a boil.
• Reduce heat and simmer about 15 minutes.
• With your hands, tear 3 tortillas into 2-inch strips and add to soup. Continue to simmer about 15 minutes.
• With slotted spoon, remove chicken to a cutting board, take soup off heat.
• With an immersion blender, puree soup until smooth (or puree in small batches in a food processor.
• With tow forks, shred chicken, return to soup. Season soup to taste with salt and pepper.
• Slice remaining tortillas into 1/4 inch strips. In small saucepan, heat 1 inch of vegetable oil until very hot. Fry tortilla strips until crisp, about 1 minute.
• With slotted spoon, remove strips to paper-towel-lined plate and season with salt.
• Serve soup in bowls topped with tortilla strips and any or all of the optional garnishes to include sliced avocado, cheese, sour cream, salsa, lime wedges and/or Cilantro.

NOT JUST ANOTHER CHICKEN TORTILLA SOUP

Steps:

• Put chicken in a large stock pot with water.
• Slice onion in the eighths, peel and cut carrots and celery into 1/2 inch pieces (or as desired) add to pot.
• Add garlic, spices and bouillon to pot and cook for approximately 1 hour or until chicken is tender (you can add more bouillon if necessary).
• Remove chicken from pot and when cool enough shred the chicken.
• Add canned tomatoes, corn and black beans to broth and simmer for 30 more minutes.
• Add chicken and cook until heated.
• To serve, place tortilla chips on bottom of the bowl covered with shredded cheese and cover with soup.

ANOTHER CHICKEN TORTILLA SOUP RECIPE

Steps:

• Saute onion, peppers and garlic in oil until soft. Add all of the rest except your add ins. Cover and simmer for at least an hour after bringing to a boil. Break up tortilla chips or can use corn tortillas cup into strips. I prefer the chips! Top with cheese!