Best recipe for chicken tortilla soup!?!
Answers: I have seen SO many recipes for chicken tortilla soup, I don't know where to start.... anyone have a recipe that they swear by? I need a delicious recipe to serve to some guests, I want it to be homemade, but not too complicated. Also, I've seen a lot of recipes with Rotel in them, but I hate the flavor of Rotel, so something without that! Thanks!
:::Chicken Tortilla Soup:::
Yummy Mexican chicken soup that is super easy, just dump the ingredients in the crock pot and let it cook! It is delicious!
2-4 cans chicken stock (depending on desired thickness, personal preference)
2 cans crushed tomatoes
1 can diced tomatoes (can use another can of crushed if you don't like chunks or vice versa)
1 can whole corn kernels
1 can black beans
1 small can green chilies (optional to taste)
1 14-oz can enchilada sauce
1 small onion (diced)
2-3 cloves of garlic (minced)
2 tablespoons fresh cilantro
3 teaspoons cumin
3 teaspoons chili powder
Salt and Pepper to taste
1.5 lb. chicken (cut into pieces and cooked, I use breasts, but any meat will do, sometimes I use leftover meat from a whole chicken and just shred it up... whatever I have on hand really. Sometimes I even make it with beef!)
Optional Garnishes: sour cream, cheddar cheese, avocados and tortilla strips.
I just dump all of this in the slow-cooker and let it go for a few hours, sometimes I need to add a little extra chicken stock, depending on how thick it is...
For a great garnish, you could use store bought tortilla chips, but I like to make my own tortilla strips, and it is super easy! You need: 1 pkg. flour tortillas, and a few tablespoons of veg. oil. Just brush both sides of the tortillas with the veg. oil and cut into thin strips. Place strips on a cookie sheet and bake at 400 degrees for 7-8 minutes, turning them halfway through. They are crispy and delish in the soup!
=] This is a favorite of all my friends and family!
this is the best Ive ever tried
Joan Lunden's Chicken Tortilla Soup
Joan: this is absolutely one of my favorite recipes -- it brings back great memories of my college years in Mexico City. It is a delicious Spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.
In a large saucepan, saute:
1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
2 tbsps vegetable oil
over low heat for 5 minutes until onion is softened.
Add:
one 4 ounce can green chiles -- chopped,
a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice),
4 cups chicken broth,
1 tsp lemon pepper,
2 tsps worcestershire sauce,
1 tsp chili powder,
1 tsp ground cumin and
1/2 tsp hot sauce.
Simmer for 20 minutes.
In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.
Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.
I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious.
Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.
CROCK POT CHICKEN TENDER TORTILLA SOUP
Instead of making tortilla soup on the stove try this recipe for a crock pot style. This is so much better since you can actually walk away and let the flavors cook with one another.
Ingredients
1-2 lb. cooked chicken tenders
2-3 large potatoes
2 cans cream of chicken soup
1 can chicken broth
1/2 C. onion
1 tsp. chili powder
1 small can green chillies
Fresh cilantro (to taste) (optional)
3 flour tortillas
Directions
Cut cooked chicken tenders and potatoes into cubes. hop onion into bite-size pieces. Place all ingredients except tortillas into a crock pot and cook on medium heat for 5-6 hours. Cut flour tortillas into small strips. Fry in batches in deep fat until slightly golden brown.
Ladle soup into bowls. Top with fried tortillas and grated cheese.
I'm a huge fan of Max and Erma's tortilla soup. There are a lot of copycat recipes that use cream of canned soup in the recipe but that's not my style. I also prefer to keep the tortillas crispy and on top of the soup, otherwise they get too soggy. I've been working on this recipe for years and my family loves it.
Tortilla Soup
(Prep Time: 15 minutes. Cooking Time: 30 minutes)
1 Tablespoon olive oil
3 cloves garlic, minced
? large onion, diced
2 Tablespoons flour
1 (32 ounce) box chicken broth
1 (14 ounce) can diced tomatoes, drained
1 Tablespoon, cumin
1 ? teaspoon chili powder
? teaspoon salt or to taste
1/8 teaspoon cayenne pepper, or to taste
2 large cooked chicken breasts or 3 cooked chicken thighs, diced (pre-cooked rotisserie chicken
can also be used)
Cilantro, finely chopped
Shredded cheddar cheese
Sour cream
Crushed tortilla chips
1. Heat olive oil in a large stockpot. Add onion and garlic, and sauté until tender.
2. Remove pot from heat, add flour and stir until the flour is mixed in very well.
3. Return the pan to medium heat and add chicken broth. Stir constantly until mixture begins to thicken. Add remaining ingredients, reduce temperature to low and simmer for at least 20 minutes.
4. When ready to serve, ladle into bowls and top with cilantro, shredded cheese, sour cream and crushed tortilla chips
Serves 4-5. This recipe can be doubled and leftovers can be frozen.
Hope this works for you!
Crystal
You MUST try this recipe...it's the best.
2 teaspoons olive oil
1 medium onion , chopped
4 garlic cloves , minced
1 medium jalapeno pepper , chopped
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn
1/2 cup dry white wine or water
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 (14 ounce)cans chicken broth
2 (14 ounce)cans diced tomatoes
2 (8 ounce)cans tomato sauce
Topping
1 cup non-fat tortilla chips (optional)
Directions
Sauté onion, garlic, jalape?o and green pepper with olive oil in a large pot until soft.
Add all the rest of the ingredients to the large pot and bring to a boil.
After about 15 minutes, remove the chicken breasts and shred.
Return shredded chicken to the pot and simmer an additional 45 minutes. Serve, topped with crushed tortilla chips if desired.
ole' In Texas we eat alot of Tortilla Soup and there are 100's of recipes I like clear broth well seasoned and big chucks of chicken and topped with crispy tortilla strips and avocado and sour cream. Start w/ Margaritas and finish with pineapple sherbet...
Start with a large stock pot
fill with cold water
add cleaned chicken ( remove insides)
2 onions chopped
lots of crushed garlic cloves (5-10)
pepper and Cajun season salt
cumin (about 3 tablespoons
l small can Pablo peppers (diced fine)
Bring all to a boil until chicken is done.
Turn off the pot and let cool (this will intensify flavors)
remove chicken and debone. strain broth to remove veggies.Cut chicken into chucks and bring stock up to boil,
up can add corn tortillas strips at this time,
Fry up strips.
Serve in large bowls with topped with avocados and sour cream and fried corn strips. Enjoy--With enough Ritas who cares...Happy dining..