Mean Green Tortilla Soup Recipes

MEXICAN TORTILLA CHICKEN SOUP

Steps:

• Heat a heavy-bottomed stockpot or large Dutch oven over medium-high heat. Add the extra virgin olive oil and heat for 30 seconds, then add the onions, garlic, jalapenos, and hand crushed San Marzano tomatoes. Cook stirring for 15 minutes, until the vegetables soften, add the chicken and Adobo, then pour in the stock and simmer on low for 45 minutes.
• Ladle the hot soup into bowls or serve family style. Garnish with your choice of toppings, Mexican melting cheese, sliced jalapenos, sliced avocados, fresh cilantro, lime wedges, pico de gallo, sour cream. And then add the Crispy Corn Tortilla Strips.
• Meanwhile, heat 2-inches of vegetable oil over medium-high heat. When the oil begins to "roll", add the tortilla strips in batches and fry until they are golden and crisp. Remove to a paper towel-lined rack and sprinkle with finely ground Pink Himalayan sea salt while they are hot.
• Debone roasted chicken, and set meat aside for soup.
• In a large stockpot over medium-high heat add the bones, carrots, celery, white onions, smashed garlic cloves, turnip, parsnips, bay leaves, thyme leaves, and black peppercorns. Pour in just enough cold water to cover the ingredients. Bring to a boil, reduce heat to low and allow to simmer partially covered for 2 hours. As it cooks, skim the foam off of the top to remove any impurities. Add a little more water if necessary to keep the vegetables and chicken bones covered while simmering. Being careful not to add too much, as it will dilute the stock.
• After simmering carefully pour the stock, through a fine-mesh strainer, into another large pot or bowl.

MEAN GREEN TORTILLA SOUP

Steps:

• Preheat oven 400F
• In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes
• Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray
• Transfer to the oven and bake until crispy, 10 minutes
• Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan
• Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center
• Once the chicken is done cooking, remove from oven and let rest before cutting into strips
• Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO
• Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes
• Add the corn kernels along with the jalapeo
• While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth
• Add the pure, stock and chicken to the pot along with the veggies
• Simmer for 10-15 minutes
• Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado

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.

MEAN GREEN TORTILLA SOUP

Steps:

• In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.
• Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.
• Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips. (I'd just cook the chicken in the same pot I'll cook the soup in- why mess up another pan?).
• Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.
• While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.
• Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.

VEGAN TORTILLA SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.
• Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.
• Place guajillo chile in a saucepan with water to cover; bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.
• Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add tomatoes; cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.
• Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.