CHICKEN TORTILLA SOUP
This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it's tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.
Provided by Mark Bittman
Categories dinner, editors' pick, soups and stews, appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
- Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
- When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
- While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
- Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN TORTILLA SOUP
Enjoy this delicious Chicken Tortilla Soup, a Southwestern cousin of Mom's chicken soup. Like its popular relative, it'll make you feel good all over.
Provided by My Food and Family
Categories Soup Recipes
Time 45m
Yield 6 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread onto rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
- Meanwhile, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
- Serve topped with cheese and tortilla strips.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 920 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 3 g, Protein 15 g
TEXAS CHICKEN QUESADILLAS
These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
Provided by MICHELLE
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
- Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
- Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
- One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 46.2 g, Cholesterol 47.9 mg, Fat 14.3 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 753.5 mg, Sugar 8.3 g
CHICKEN TORTILLA SOUP
Provided by Catherine McCord
Categories Chicken Onion Tomato Kid-Friendly Quick & Easy Dinner Lunch Bell Pepper Tortillas Weelicious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
- Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
- Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.
- After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
- Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.
CHICKEN TORTILLA SOUP
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
Provided by Danny Boome
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
TEXAS CHICKEN TORTILLA SOUP
This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!
Provided by Kim D.
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, heat butter and oil over medium heat.
- Add onions, jalapeno, garlic, carrots and raw chicken.
- Simmer 5 minutes.
- Stir in seasonings.
- Add tomatoes and chicken broth.
- Stir well and simmer for 1 hour, stirring occasionally.
- To serve, crumble tortilla chips in the bottom of individual soup bowls.
- Fill bowls with soup and top with cheese.
TORTILLA SOUP
Like any soup, tortilla soup tastes best when made with fresh ingredients. Serve tortilla soup before a meal or as a main course.
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Preparation: The onion and tomato may be puréed together in your blender or food processor. Heat the olive oil in a large soup pot. Sauté the tortilla pieces with the garlic until tortillas soften. Add the puréed onion and tomato and bring to a boil. Add the canned tomato purée, lime juice, chili powder, cumin, chipotle chiles in adobo sauce, and chicken stock. Bring to a boil again, then reduce heat, cover and simmer for 30 minutes. Check seasonings, and add salt and pepper as desired. Serve hot, and garnish each serving with cooked chicken breast, avocado, cheddar cheese and crisp tortilla strips.
TEXAS TORTILLA SOUP
Make and share this Texas Tortilla Soup recipe from Food.com.
Provided by bssagman
Categories Stocks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat butter and oil in large kettle and saute onion, jalapeno, garlic, carrots, celery & chicken. Simmer 5 minutes.
- Combine all spices & Tabasco. Coat vegetable mixture withe spices. chicken stock and bay leaves. Simmer 1 hour, add lime juice. Serve over fried corn tortilla strips. (I just use tortilla chips like Tostitos.).
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- To make the chicken and broth, place the chicken in a large pot, along with the onion, garlic, salt, pepper, allspice, jalapeño, cilantro, and bay leaf. Cover with water, bring to a boil and then turn down the heat and simmer uncovered for 45 minutes.
- Meanwhile, for the soup, in a dry skillet heated on high, toast the ancho chile for about 10 seconds or just until it starts to puff. Fill the skillet with enough water to cover chile. Leave the heat on until the water begins to boil and then turn off the heat and let the chile soak until soft, about 30 minutes. (If using ancho chile powder, you can skip this step).
- As the chile soaks, turn on the broiler and place a rack 6 inches from the heating element. Place the tomatoes, onion, garlic, and jalapeño in a cast-iron skillet and cook for 10 minutes or until everything is starting to blacken. Remove the garlic and place in it a blender. Flip over the onion and jalapeño (leaving the tomatoes as they are), and return the skillet to the oven. Cook for 10 more minutes then remove the skillet from the oven.
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- In a large pot at medium-high heat, add 2 tablespoons of butter and melt, then the Onions, Poblano, Red Bell Peppers, and Jalapeno ( Optional ) and sweat for 4-5 minutes or just until the onions begin to brown. A little browning is actually best to enhance the onion flavor.
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- Preheat 6 quart Dutch oven or large pot on medium heat and swirl 1 tbsp oil to coat. Add tortilla strips and cook until golden brown, stirring often. Remove onto a plate and set aside.
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- Add the oil, garlic, and tortillas to a small stock pot or dutch oven set over a medium heat. Sauté until the tortillas just start to crisp up and the garlic starts to brown slightly, about 4 to 5 minutes. Add ancho chilies, jalapeño, cumin, coriander, cilantro, and bay leaf; cook for a few minutes. Add onion puree, tomato puree, chicken stock, and cracked black pepper. Bring mixture to a boil and then bring the soup to a simmer and let simmer for 40 to 45 minutes. Skim fat from the surface of the soup as necessary.
- Garnish each soup bowl with smoked chicken, green cabbage, fried tortilla strips, jalapeño pepper, red radish, avocado, and white cheddar.
- After soup has simmered, finish flavoring soup with cayenne pepper, lemon juice, and salt. Process mixture in a food mill or blender until smooth. If the soup is too thick, thin with a little bit of chicken stock.
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