Baby Acapulco Chicken Tortilla Soup Recipe 385

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BABY ACAPULCO CHICKEN TORTILLA SOUP RECIPE - (3.8/5)



Baby Acapulco Chicken Tortilla Soup Recipe - (3.8/5) image

Provided by mrshermes2002

Number Of Ingredients 16

SOUP:
14 1/2 ounce can diced tomatoes
1 medium onion, cut up
2 garlic cloves
4 tablespoons snipped cilantro
1/2 teaspoon sugar
3 chipotle peppers in adobo sauce from the can
8 cups chicken broth
1 1/2 pounds chicken breast cut up
GARNISH:
Monterey Jack cheese, shredded
Avocados, cut up
Tortilla chips
Red Onion, diced
Cilantro, shredded
Spanish rice

Steps:

  • In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Add a couple of teaspoons of the adobo sauce from the chipotle pepper can. Bring to boiling; cover and simmer for 20 minutes. Put crunched tortilla chips in a bowl with cheese and avocados. Ladle soup over; top with cilantro and red onions. Serve with Spanish rice on the side.

CHICKEN ACAPULCO



Chicken Acapulco image

Make and share this Chicken Acapulco recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion, chopped
1 tablespoon butter or 1 tablespoon margarine
3 cups chopped cooked chicken (I use roasted chicken well seasoned with salt and pepper)
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (4 ounce) can chopped green chilies, drained
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper (I use 1/4 t.)
10 (7 inch) flour tortillas
1 (10 1/2 ounce) cream of chicken soup
1 cup shredded sharp cheddar cheese
1/3 cup milk

Steps:

  • In a large saucepan, cook onion in butter until tender.
  • Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.
  • Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish.
  • Combine topping ingredients.
  • Spoon over tortillas.
  • Bake, uncovered at 350°F for 35 minutes.

CHICKEN TORTILLA SOUP WITH AVOCADO



Chicken Tortilla Soup With Avocado image

Chicken tortilla soup with avocado is a dish from the Southwest that, typical to Southwestern cuisine, uses Mexican ingredients. Avocado is not always added, but it adds a fresh, creamy element to complement the soup's usually spicy broth and crisp tortilla strips. This dish can also be stewed for a few hours on low in a Crock-Pot to help develop the flavors. It's a hearty soup that can serve as a full meal instead of just a starter.

Provided by By The Lake

Categories     Low Cholesterol

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

2 chicken breasts
1 tablespoon olive oil
1 chopped onion
1 teaspoon minced garlic
1 cup frozen corn
1/2 cup chopped green chili
2 tablespoons chopped cilantro
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper
2 (14 ounce) cans chicken broth
2 cups peeled chopped tomatoes (if using canned, do not drain)
1 bay leaf
1 lime
6 corn tortillas, almost stale
1/4 cup vegetable oil
1 ripe avocado
1/2 cup shredded monterey jack cheese (optional)

Steps:

  • Saute the chicken breasts on both sides in a skillet until cooked. Let the chicken cool and then shred it.
  • Pour the olive oil into a large soup pot and saute the onion for a few minutes.
  • Stir in the garlic, chicken, corn, green chilies, cilantro, cumin, chili powder, salt and pepper, and cook for a few minutes.
  • Stir in the broth, tomatoes, bay leaf and lime juice. Bring the soup to a boil and simmer on low for 30 minutes.
  • Prepare tortilla strips while the soup is cooking. Older tortillas will dry out more quickly and remain crisper in the soup. Preheat the oven to 400 degrees F. Lightly spray or brush both sides of the tortillas with vegetable oil. Slice them into thin strips. Spread the strips across a cookie sheet, and bake them for about 10 minutes until they're all crispy, stirring halfway through cooking time.
  • Serve the soup in bowls, discarding the bay leaf. Peel, pit and chop the avocado, and sprinkle it into the soup along with the tortilla strips and cheese. Alternatively, place the tortilla strips in the bowl first and serve the soup over them.
  • TIPS & WARNINGS: If you have only fresh tortillas, you may need to bake them in the oven longer. Alternatively, you can deep fry both older tortilla strips and fresh tortillas strips that have been dried out in the oven. Drain the fried strips on paper towels before adding to the soup.

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