Chicken Tortilla Soup Inspired By Tommy Bahamas Recipe 355

CHICKEN TORTILLA SOUP

Steps:

• In a 3-qt. saucepan, bring the soup and water to a boil. Stir in chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered, for 25-30 minutes, stirring occasionally. Sprinkle with parsley.

CHICKEN TOMATILLO SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

CHICKEN TORTILLA SOUP (INSPIRED BY TOMMY BAHAMA'S) RECIPE - (3.5/5)

Steps:

• Directions 1. Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn heat to medium-low if mixture is browning too quickly.) 2. Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper and bring to a boil. Turn heat down to low and simmer with lid slightly ajar for about 20 minutes. Off heat, use hand-held blender to puree until completely smooth (you can also do this in a blender in batches; just be careful to open the steam hole and cover with kitchen towel to avoid splatters). Stir in chicken if using, then ladle soup into bowls and garnish as you like. *I usually use leftover or rotisserie chicken, but if you want to cook the chicken from scratch, buy two bone-in chicken breasts. Preheat oven to 425 degrees. Place chicken breasts on foil-lined baking sheet, season with salt and pepper, then cook 35-40 minutes or until done. Let cool, then pull meat off the bone and cut into bite-sized pieces. Leftover soup will thicken in refrigerator...just add a bit of water to thin it out if necessary.

CHICKEN TORTILLA SOUP

Steps:

• Roast the tomatoes in the oven at 400F for 20 minutes or so.
• Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and a single chipotle. Combine well.
• Saute the tomato-onion blender mixture in a dollop of oil over medium heat for a few minutes. Add 8 cups of broth along with 1/2 teaspoon of salt and some freshly cracked pepper.
• Bring to a boil and add the chicken breast. Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes.
• Remove the chicken and shred it using two forks. Add the chicken back to the broth and let it simmer for an additional 5 minutes or so. Take a taste for seasoning at this point. I added another 1/4 teaspoon of salt and some more freshly cracked pepper.
• To make the tortilla strips, cut 3-4 corn tortillas into thin strips. Heat up a thin layer of oil over medium-high heat (I used approx. 1/4 cup canola oil). Once the oil is heated, add a handful of the tortilla strips and cook for 30-45 seconds or until they are just starting to turn golden brown. Cook the strips in 3 or 4 batches so that the oil remains at a constant temperature.
• To serve, add shredded chicken to a bowl and top with the broth. Garnish with your choice of tortilla strips, Crema, chopped cilantro, or avocado bits.
• Store leftovers in an airtight container in the fridge.

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 RECIPE

Steps:

• Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
• Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
• Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
• Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
• Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.