Another Great Chicken Tortilla Soup Food

THE BEST CHICKEN TORTILLA SOUP EVER

Steps:

• In a large pot, boil chicken until done.
• Cool and debone.
• In a skillet, saute onion in oil.
• Add remaining ingredients and simmer for 45 minute.
• to mingle the seasonings.
• Serve with monteray jack cheese and tortilla chips and avocado.

THE BEST CHICKEN TORTILLA SOUP

Steps:

• Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
• Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
• Enjoy!
• If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
• Simmer for at least an hour so that the flavors mix together.

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.

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.

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.

ANOTHER GREAT CHICKEN TORTILLA SOUP

Steps:

• Place chili in small, heatproof bowl, pour boiling water over and let soak for 30 minutes. Drain, remove stem and seeds and slice into 1/2 inch strips and set aside.
• In heave Dutch oven or soup pan, heat olive oil over medium high heat. Add chicken, season with salt and pepper, brown both sides, about 10 minutes total.
• Add onion, carrots and celery and continue to cook about 8 minutes, stirring often.
• Add garlic and cumin and cook an additional 2 minutes.
• Add broth, reserved chili, tomatoes and cilantro and bring to a boil.
• Reduce heat and simmer about 15 minutes.
• With your hands, tear 3 tortillas into 2-inch strips and add to soup. Continue to simmer about 15 minutes.
• With slotted spoon, remove chicken to a cutting board, take soup off heat.
• With an immersion blender, puree soup until smooth (or puree in small batches in a food processor.
• With tow forks, shred chicken, return to soup. Season soup to taste with salt and pepper.
• Slice remaining tortillas into 1/4 inch strips. In small saucepan, heat 1 inch of vegetable oil until very hot. Fry tortilla strips until crisp, about 1 minute.
• With slotted spoon, remove strips to paper-towel-lined plate and season with salt.
• Serve soup in bowls topped with tortilla strips and any or all of the optional garnishes to include sliced avocado, cheese, sour cream, salsa, lime wedges and/or Cilantro.