Chef Dads Chicken Tortilla Soup Valley Dish Recipe 55 Food

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.

CLASSIC TORTILLA SOUP

Steps:

• For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
• For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

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.

DAD'S CHICKEN SOUP

Steps:

• Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
• Mix in rice and thyme.
• Return soup to a boil.
• Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
• Add chicken and simmer until heated through, thinning with additional broth if desired.
• Season with salt and pepper.
• Transfer soup to large bowl.
• Garnish with parsley and serve.
• Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
• I like corkscrew pasta in this.

CHICKEN TORTILLA SOUP (DANNY BOOME--RESCUE CHEF)

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 jalapenos 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 chicken breasts.
• Cook the chicken for 20 to 25 minutes.
• Once the chicken is cooked, remove it from the pot.
• When cool enough to handle shred it and set 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 avocado strips, avocado slices, and cheese.

MELISSA'S CHICKEN TORTILLA SOUP

Steps:

• Put all ingredients in a crock pot and cook on high for 4 hours.
• 30 minutes to 1 hr prior to serving, remove chicken and shred; then add back to the soup.
• Serve with corn tortilla chips.

DAD'S CHICKEN SOUP

Steps:

• Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.

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.

CHEF DAD'S CHICKEN TORTILLA SOUP VALLEY DISH RECIPE - (5/5)

Steps:

• After you've peeled meat from your chicken, chop it into bite size pieces then put in a bowl with the juices that came from its container. Set aside. Combine your spices in a small bowl and mix well then set aside. In a large pot or Dutch oven over medium high heat, melt your butter then add the onion, celery, garlic & jalapeno. Sprinkle about � of your spice blend over the top then saut�or about 5 minutes until the veggies have become tender. Add the stock, tomato sauce, diced tomatoes, corn, hot sauce and remaining spice blend. Stir well and bring up to a simmer. Once it starts simmering, lower the heat to medium low and continue simmering (uncovered) for 5-10 minutes � stirring occasionally. Add your chicken to warm thru then taste for any seasoning adjustment you may want to make. Turn off heat then cover until ready to serve. Sprinkle tortilla strips or crushed chips over the top when serving. Cooks Notes: When buying canned tomato products, I always recommend the organic brands for better flavor. If you don't have frozen corn available, use 1 can, drained. Finally, 5 cups of chicken stock is an odd number, so go ahead and use one 32 oz. container (4 cups) + 1 cup of water if you'd like.