Another Chicken Tortilla Soup Food

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.

AMAZING CHICKEN TORTILLA SOUP!

Steps:

• Sauté onion, garlic, jalapeño 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.
• (Two forks work well to pull the chicken apart!).
• Return shredded chicken to the pot and simmer an additional 45 minutes.
• Serve, topped with crushed tortilla chips if desired.

CHICKEN TORTILLA SOUP

Steps:

• Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
• Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
• Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.

ANOTHER CHICKEN TORTILLA SOUP RECIPE

Steps:

• Saute onion, peppers and garlic in oil until soft. Add all of the rest except your add ins. Cover and simmer for at least an hour after bringing to a boil. Break up tortilla chips or can use corn tortillas cup into strips. I prefer the chips! Top with cheese!

CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

NOT JUST ANOTHER CHICKEN TORTILLA SOUP

Steps:

• Put chicken in a large stock pot with water.
• Slice onion in the eighths, peel and cut carrots and celery into 1/2 inch pieces (or as desired) add to pot.
• Add garlic, spices and bouillon to pot and cook for approximately 1 hour or until chicken is tender (you can add more bouillon if necessary).
• Remove chicken from pot and when cool enough shred the chicken.
• Add canned tomatoes, corn and black beans to broth and simmer for 30 more minutes.
• Add chicken and cook until heated.
• To serve, place tortilla chips on bottom of the bowl covered with shredded cheese and cover with soup.

CHICKEN TORTILLA SOUP - RESTAURANT STYLE

Steps:

• Heat 1 Tablespoon of olive oil in a large soup pot over medium heat and cook diced chicken pieces for 5 minutes, stirring often so they don't get brown - remove chicken and set aside.
• Heat 1 Tablespoon of olive oil in the same large soup pot over medium heat and add onion cook for 1 minute stirring often.
• Press 2 cloves of garlic into the pot over the onions and cook for another minute - continue stirring so the onions and garlic do not brown.
• Add the two cans of green chilies and cook for another minute.
• Add the cooked chicken, refried beans and broth (I buy broth by the carton and measure the broth by filling the empty refried bean can) - blend this mixture well.
• Add 1 Tablespoon of southwest seasoning and 1/2 cup of shredded sharp cheddar cheese (or your favorite) - simmer soup on medium low heat until heated through. At this point the soup is ready, but if you simmer on low heat for another 15 - 30 minutes it will give the seasoning a chance to blend well.
• While the soup is simmering preheat oven to 350 and cut the tortillas into very thin strips using a pizza cutter - when watching carbs I use 1/2 tortilla per person.
• Place tortilla strips 2 teaspoons of olive oil and 4 pinches of salt in a ziplock bag and shake well.
• Spread into 1 layer on cookie sheet spayed with oil (make the strips in shapes rather than all of them be completely flat) and bake for 5 - 7 minutes. (I have also toasted these in a large frying pan if you prefer method).
• This recipe makes four hearty 2 1/2 cup portions - Ladle soup into bowls, garnish each bowl with tortilla strips, 1/8 cup of shredded cheese, a dollop of sour cream and a few cilantro leaves. (Serving Idea: I have also served this soup with cheese quesadillas).