I need a recipe for tortilla soup!!!!!?!
I ate it allll the time in Texas, but haven't found anything close here in Nc....
Any great recipes?.. (like your grandma's tried and true version that's been around for years?!?! lol )
Thanks everyone in advance! :)
--Christina
Answers: I'm having a baby shower sunday and want something warm and tasty to eat.... TORTILLA SOUP! :)
I ate it allll the time in Texas, but haven't found anything close here in Nc....
Any great recipes?.. (like your grandma's tried and true version that's been around for years?!?! lol )
Thanks everyone in advance! :)
--Christina
Boil some tortillas.
Har har. Me so funny. Try allrecipes.com. They rock!
TORTILLA SOUP
4 cooked chicken breasts
1 can diced Ro-Tel tomatoes
4 (10 oz.) cans cream of chicken soup
2 cans water
1 tsp. fajita seasoning
2 ripe avocados
4 corn tortillas
3/4 c. Cheddar cheese
3/4 c. Monterey Jack cheese
Cut cooked chicken into bite size pieces and combine with Ro-Tel, soup, water and seasoning. Simmer over very low heat. Cut up avocados into cubes; set aside.
Grate 3/4 cup each of Cheddar and Jack cheese. Mix well and set aside.
Cut tortillas into 1/4 inch strips and fry until crisp. Drain on paper towel. Set aside.
Serve by spooning soup into bowl. On top of each serving, spoon one heaping tablespoon each of avocado, cheese and tortilla strips. Can also let everyone construct their own bowl of soup.
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TORTILLA SOUP
3 Ortega green chilies, cut in thin strips
2 tbsp. butter plus 2 tbsp. vegetable oil
2 lg. onions, cut julienne
1/2 med. canned jalapeno, seeded finely chopped
3 c. chicken stock
1 (28 oz.) can tomatoes, coarsely chopped
1/2 c. tomato sauce
1 tsp. ground cumin
Salt and pepper to taste
3 lg. garlic cloves, diced fine
2 tsp. chili powder
1 tsp. minced fresh or 1/2 tsp. dried oregano
1/4 lb. chicken, ground meat or diced roast
Melt butter with oil add onions and garlic, cook until soft (about 13 minutes). Add both kinds chilies. Cook until tender, about 4 minutes. Add stock and spices. Simmer 20 minutes. Add meat. Place a few tortilla strips and cheese in bowl. Add soup. Top with few more tortilla strips, cheese, avocado and cilantro.
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CHICKEN ENCHILADAS + TORTILLA SOUP
3 chicken breasts
2 cups chicken broth
1 can Rotel tomatoes
corn tortillas
chopped onions
shredded chedar cheese
1 2/3 cup chicken broth
1/3 cup sour cream
1/4 cup flour
1 small can green chillis
Cook chicken in broth and rotel until you can easily shred it with a fork
Prepare tortillas by quick dipping in warm oil and draining in paper towel.
Fill each tortilla will chicken, a sprinkl eof onions and chesse. Roll and place in oven proof pan.
To prepare sauce, combine the broth, sourcream, flour and chilis and bring to a boil. Pour over rolled tortillas. Cover with aluminum foil and bake at 350 degrees for 20-25 minutes.
You can make awesome tortilla soup from the liquid used to cook the chicken by adding left over shredded chicken, baked tortilla strips and diced avocado.
Chicken Tortilla Soup:
"Easy to make ahead and makes great leftovers too!"
Original recipe yield: 6 servings
SERVINGS About scaling and conversions
INGREDIENTS
6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked
DIRECTIONS
In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
Tex-Mex Tortilla Soup
Start to Finish: 30 minutes
Ingredients
1 to 1 1/4 pounds skinless, boneless chicken thighs or breast halves
3 14-ounce cans reduced-sodium chicken broth
1 14 1/2-ounce can diced tomatoes, undrained
1/2 cup chopped onion (1 medium)
1/4 cup chopped green sweet pepper
1 to 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 cup frozen loose-pack whole kernel corn
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterey Jack cheese (4 ounces)
1 avocado, seeded, peeled, and cut into chunks (optional)
Snipped fresh cilantro, sliced fresh jalape?o peppers (see note, page 000), and/or lime wedges (optional)
Directions
1. Cut chicken into bite-size pieces; set aside. In a 4-quart Dutch oven combine chicken broth, undrained tomatoes, onion, sweet pepper, chili powder, cumin, and black pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more.
2. Sprinkle each serving with tortilla chips and cheese. If desired, top with avocado, cilantro, and/or sliced jalape?o peppers; serve with lime wedges.
3. Makes 6 servings (9 cups)
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Tortilla Soup
Start to Finish: 30 minutes
Ingredients
1 cup chopped onion
4 cloves garlic, minced
2 to 4 Anaheim or poblano chili peppers, seeded and chopped
1 tablespoon cumin seed
2 tablespoons cooking oil
1-1/2 cups fresh-cut corn kernels (about 3 ears)
3 medium tomatoes, chopped
2 14-ounce cans reduced-sodium chicken broth (3-1/2 cups)
1-1/2 cups coarsely shredded cooked chicken
1/2 cup snipped fresh cilantro
2 cups coarsely crushed tortilla chips
1 cup shredded Monterey Jack cheese (4 ounces) (optional)
Tortilla chips (optional)
Lime wedges (optional)
Fresh cilantro sprigs (optional)
Directions
1. In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired. Makes 6 servings.
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Caldo Maya (Chicken Tortilla Soup)
6 servings
Prep: 20 minutes
Bake: 20 minutes
Cook: 1 hour
Ingredients
2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, drumsticks)
6 cups water
2 cups coarsely chopped onion
2 cups coarsely chopped celery
1 large tomato, coarsely chopped (1 cup)
1/2 cup snipped fresh cilantro
1-1/2 teaspoons salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon ground red pepper
1/4 to 1/2 teaspoon black pepper
1-1/2 cups chopped carrots (3 medium)
1 or 2 poblano chili peppers
Sliced avocado (optional)
Chopped fresh cilantro (optional)
Sliced green onions (optional)
Fried Corn Tortilla Strips (optional)
Directions
1. Skin chicken. In a 4-1/2-quart pot place chicken pieces, water, half the onion, half the celery, the tomato, cilantro, salt, cumin, red pepper, and black pepper. Bring to a boil; reduce heat. Cover and simmer for 40 to 50 minutes or until chicken is tender. Remove chicken pieces and set aside to cool slightly. Strain the broth mixture, reserving broth and discarding the vegetables. Return the broth to the pot. Add the remaining onion and celery and the carrots. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until vegetables are tender.
2. Meanwhile, cut poblano peppers in half lengthwise; remove the stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are dark. Wrap in the foil; let stand until cool enough to handle. Pull the skin off gently and slowly using a paring knife. Discard skin. Chop peppers.
3. Remove chicken from bones; discard bones. Chop the chicken. Stir chicken and poblano peppers into broth mixture. Heat through. Ladle into bowls. If desired, garnish with avocado, cilantro, green onions, and tortilla strips. Makes 6 servings.
Fried Corn Tortilla Strips: Cut six 6-inch corn tortillas into thin strips. In a large skillet over medium heat, cook about one-third of the tortilla strips in 3 tablespoons of hot cooking oil until crisp, about 2 to 3 minutes, stirring occasionally. Lift strips from skillet with a slotted spoon, reserving oil in skillet. Drain strips on paper towels. Repeat with remaining tortilla strips, one third at a time, adding a little additional oil if necessary.