Autumn Chicken Tortilla Soup Recipes

AUTUMN CHICKEN TORTILLA SOUP

Steps:

• FOR THE TORTILLA STRIPS:.
• Scatter tortilla strips on baking sheet, drizzle with oil and bake at 425 degrees until golden brown and crispy (about 12-14 mins.).
• Remove tortilla strips from oven, season with salt and transfer to a paper towel lined plate to cool.
• FOR THE SOUP:.
• While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan.
• Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes.
• Transfer chicken to large plate and set aside to cool.
• Pour broth through fine-mesh strainer and discard solids in strainer.
• When cool enough to handle, shred chicken into bite-sized pieces & discard bones.
• Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth.
• Heat oil in Dutch oven over high heat until shimmering.
• Add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
• Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
• If desired, add up to 2 teaspoons additional adobo sauce.
• Add shredded chicken and simmer until heated through, about 5 minutes.
• Place portions of tortilla strips in bottom of individual bowls and ladle soup over the tortilla strips.
• Dress soup with desired garnishes.

HOMEMADE CHICKEN TORTILLA SOUP

Steps:

• In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

TRISHA'S CHICKEN TORTILLA SOUP

Steps:

• Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.