Susans Easy Tortilla Soup Recipes

SUPER EASY TORTILLA SOUP

Steps:

• Puree the tomatoes in a blender or food processor.
• Pour soup and tomatoes into a stockpot and warm over medium heat.
• To serve, top with chips and cheese.
• I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

SUSAN'S CHICKEN TORTILLA SOUP

Steps:

• Place water and chicken pieces in a soup pot and bring to a boil. Cover and simmer about 20 minutes, until broth is flavorful and chicken is cooked.
• Transfer to a crock pot and add the Ro-Tel, diced onion, drained corn, all the beans and liquid, and chili powder. Cook 6 hours on low power, or 3 hours on high power.
• After cooking, if more chicken is desired, stir in 1 or two cans of canned chicken with broth. Also add in the cilantro and crushed tortilla chips. Continue to cook on low power for 30 minutes, until hot and thick.
• Stir well. Ladle into soup mugs, and top with your choice of add-ons.

SUSAN'S TORTILLA SOUP

Steps:

• CHICKEN: Bring 2-3 cans of broth to a boil in a medium pot, add the chicken (make sure it is covered with broth), turn heat to low and cook for 15 minutes, making sure the liquid doesn't bubble(simmer or boil) at all. After 15-20 minutes, cut into thickest part of chicken to ensure it is JUST cooked through. Reserve broth. I shred my chicken in my kitchenaid standmixer. Place whole drained but still hot chicken breasts into the work-bowl. Use the mixing paddle to shred the hot chicken in seconds. Set aside to use later.
• In a large pot, heat oil over medium high and saute onion for 2-3 minutes. Add garlic and continue to cook an additional 1-2 minutes. Add Cumin, Chili powder and cayenne if using. turn heat to medium and "bloom" the spices for 1-2 minutes over medium heat, stirring constantly.
• Add all the broth(don't forget the poaching liquid). Turn heat to high. Add the Rotel, corn, and zucchini, chopped green chiles and 1/4 c. minced cilantro stems. Bring to a boil, reduce heat to medium-high and simmer gently for 30 minutes. Season with salt and pepper if desired. Turn off heat and add shredded chicken.
• TO SERVE: Ladle soup into bowls and roughly break some tortilla chips into soup. Sprinkle shredded cheese over the chips. Garnish with chopped cilantro leaves, avocado chunks, a dollop of sour cream and pickled jalapeno slices if using.