COPYCAT EL CHICO CHICKEN TORTILLA SOUP
Make and share this Copycat El Chico Chicken Tortilla Soup recipe from Food.com.
Provided by LeslieNY3912
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a large sauce pan dissolve bouillon cubes in 4 cups boiling water.
- 2. Add chicken to broth and simmer until cooked through.
- 3. Remove chicken from pan and set aside to cool.
- 4. Add tomato paste, chili powder, hot suace, onion flakes and lime juice to sauce pan and bring to a simmer while stirring.
- 5. Salt to taste.
- 6. Cut chicken into cubes.
- 7. To serve place chicken, cheese, tortilla chips and avocado into bowls and pour broth over them.
Nutrition Facts : Calories 582.4, Fat 37.9, SaturatedFat 11, Cholesterol 75.7, Sodium 2137.1, Carbohydrate 37.3, Fiber 10.7, Sugar 7.8, Protein 28.9
TORTILLA SOUP
Steps:
- Using a large knife, carefully scrape the kernels off the corncobs and set aside, reserving the cobs.
- Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper, and corn kernels. Reserve.
- In a large soup pot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown.
- Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corncobs, and cook over low heat until the soup is reduced by one third.
- Discard the corn cobs and puree the soup, in batches, in a blender or food processor until smooth. At this point, the soup can be passed through the fine strainer, if desired. Return to a clean pot and season with salt, pepper, and additional cumin to taste.
- Prepare the garnish: Preheat the oven or toaster oven to 350 degrees F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
- To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips, Cheddar cheese, and chopped cilantro. Serve immediately.
THE NAUGHTY THINGS I DO FOR CHICKEN TORTILLA SOUP
El Fenix Restaurant is a Dallas institution open since 1913. I had my first job waiting tables there and had a bowl of this soup everyday. I won't bother you with the details of what I had to do to get this coveted recipe out of temperamental Chef Jorge... but it is illegal in about half of the states.
Provided by Pot Scrubber
Categories Very Low Carbs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In blender combine undrained tomatoes, onion, garlic, cilantro and sugar.
- Pulse in blender until chunky.
- In large saucepan, add vegetable mixture and chicken broth and chicken pieces.
- Simmer 20 minutes, season to taste.
- To serve:.
- Place cheese, avocado, and broken chips on bottom of bowl. Pour very hot soup over this in bowl. Sprinkle with fresh green onion tops and cilantro/parsley.
- Sprinkle with lime juice, if desired.
Nutrition Facts : Calories 575.8, Fat 40.5, SaturatedFat 15.4, Cholesterol 96.7, Sodium 1437.3, Carbohydrate 17.3, Fiber 8.3, Sugar 5.7, Protein 38.3
COPYCAT MCALLISTER'S CHICKEN TORTILLA SOUP
I love Mcallister's tortilla soup and had to find the recipe. Found this posted on another website, looks good.
Provided by Doxie lover in the
Categories Mexican
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
- Add flour and stir well, cooking for 1 minute more.
- Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
- Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.
AMAZING CHICKEN TORTILLA SOUP!
This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!
Provided by Valerie Marie
Categories Chicken Breast
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 15
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.
EL TORITO CHICKEN TORTILLA SOUP
Make and share this El Torito Chicken Tortilla Soup recipe from Food.com.
Provided by Teddys Mommy
Categories Mexican
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
- Set aside until cool enough to handle and shred.
- Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
- Bring to boil, reduce heat and simmer 20 minutes.
- Correct seasoning, if necessary.
- Add zucchini, squash, pepper, lime juice and Sherry.
- Bring again to boil.
- Reduce heat and simmer 15 minutes.
- Add cilantro and mint.
- Stir, then remove from heat.
- To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
- Ladle soup into each bowl.
- Sprinkle with shredded cheese and tortilla strips.
- Garnish each bowl with avocado slice and sprig cilantro. Serve at once.
Nutrition Facts : Calories 275.3, Fat 12.1, SaturatedFat 6.3, Cholesterol 44.2, Sodium 1399.4, Carbohydrate 17.7, Fiber 2.9, Sugar 5.4, Protein 23.1
More about "copycat el chico chicken tortilla soup food"
CREAMY CHICKEN TORTILLA SOUP - THE COZY COOK
COPYCAT EL CHICO CHICKEN TORTILLA SOUP RECIPE
From recipeofhealth.com
対象人数 4カロリー 124 (1 人分)合計時間 30 分
COPYCAT EL CHICO CHICKEN TORTILLA SOUP RECIPE
From pinterest.com
対象人数 4合計時間 30 分
CHICKEN TORTILLA SOUP {ON THE BORDER COPYCAT}
From persnicketyplates.com
EL CHICO TORTILLA SOUP RECIPES
From tfrecipes.com
COPYCAT CHICK FIL A CHICKEN TORTILLA SOUP - THE …
From thecookinchicks.com
CHICK-FIL-A CHICKEN TORTILLA SOUP - SUNDAY SUPPER …
From sundaysuppermovement.com
COPYCAT EL CHICO CHICKEN TORTILLA SOUP | SLBNO1 | COPY ME THAT
From copymethat.com
- COOKIES N' CREPES
From cookiesncrepes.com
COPYCAT EL TORITO CHICKEN TORTILLA SOUP RECIPE
From copykat.com
COPYCAT EL CHICO CHICKEN TORTILLA SOUP RECIPE
From pinterest.com
COPYCAT EL CHICO CHICKEN TORTILLA SOUP – RECIPE WISE
From recipewise.net
CHICKEN ENCHILADA SOUP | CHILI'S RESTAURANT COPYCAT
From youtube.com
COPYCAT EL CHICO CHICKEN TORTILLA SOUP RECIPE - FOOD.COM
From pinterest.com
CHICK-FIL-A CHICKEN TORTILLA SOUP - INSANELY GOOD
From insanelygoodrecipes.com
SO YUMMY: COPYCAT EL CHICO TORTILLA SOUP RECIPE IN 7 EASY ...
From foodterritory1.blogspot.com
COPYCAT EL CHICO CHICKEN TORTILLA SOUP | JULIE DEWBERRY OLIVER ...
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love