Recipes for chicken tortilla soup?

this is the best ever! i usually just buy a whole chicken (cut up), and make my own stock (chicken, water, carrots, celery. onion, and fresh herbs). then i shred the chicken and have fresh stock. you can shred a store bought rotisserie chicken if you want. if you use a canned/boxed stock make sure it's a good one (i recommend pacific natural foods brand and wolfgang puck's roast chicken flavor stocks. get the big box instead of the single sized cans if you can).also, instead of fresh tomatoes, i buy 2 of the big cans of whole peeled tomatoes. trust me, they work better. just squish them up with your hands, and use all the juice in the can too. you can buy your own chips, but i prefer to make them myself.





Tortilla Soup





2 tablespoons extra-virgin olive oil


2 medium white onions, diced


2 garlic cloves, minced


2 jalapenos, seeded and minced


3 ripe medium tomatoes, chopped


1 quart chicken stock, recipe follows


Salt and freshly ground black pepper


Canola oil, for pan-frying


8 corn tortillas, cut into 1/8-inch-thick strips


1 1/2 cups shredded cooked chicken


2 avocados, halved, pitted, peeled, and diced


1 cup shredded Jack cheese, optional


1/2 cup coarsely chopped fresh cilantro leaves, for garnish


1 lime, cut in wedges, for serving





Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.





Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.











Recipes for chicken tortilla soup?
I've made this recipe before and it's amazing. If you've never had chorizo before, you should try it. It adds so much flavor..very traditional in Spanish cooking...





***Chicken and Chorizo Tortilla Soup***





1 pound chicken tenders


Salt and pepper


3/4 pound chorizo sausage (in packaged meats case near kielbasa at the grocery store)





2 tablespoons extra virgin olive oil (EVOO)





3 cloves garlic, smashed


1 red bell pepper, chopped


1 medium onion, chopped


6 small red potatoes, diced


1 can fire-roasted chopped tomatoes (15 ounces), such as Muir Glen brand


1 can dark red kidney beans (15 ounces), drained


2 teaspoons hot sauce


1 quart chicken stock


1 sack red or blue corn tortilla chips


2 cups shredded pepper jack or smoked cheddar


Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves


PreparationPre-heat medium soup pot over medium-high heat.





Chop tenders into bite-size pieces. Wash up after handling raw meat, then season chicken with salt and pepper.





Dice chorizo. Add EVOO and chicken to pot. Lightly brown chicken two minutes, then add the chorizo and garlic. Cook another 2-3 minutes, then add peppers, onions and potatoes. Cook five minutes, then stir in tomatoes, kidney beans and hot sauce. Add chicken stock and bring soup to a bubble.





Pre-heat broiler.





Reduce heat and simmer until potatoes are tender, about 10-12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.


Recipes for chicken tortilla soup?
This is a more traditional recipe we make here at home.





Tortilla Soup





2 tablespoons vegetable oil


1 small onion, diced


2 tablespoons minced garlic


2 jalapenos, finely diced


6 cups low-sodium chicken broth


1 (14.5-ounce) can fire roasted diced tomatoes


1 (14.5-ounce) can black beans, rinsed and drained


3 chicken breasts, boneless and skinless


2 limes, juiced, plus wedges for garnish


Salt and freshly ground black pepper


1 cup roughly chopped fresh cilantro leaves


1 (8-inch) flour tortilla, grilled, cut into thin strips


1 avocado, pitted, sliced


1 cup shredded Monterrey cheese





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.












2 tablespoons olive oil


1 cup chopped onions


2 teaspoons chopped garlic


1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper


1 jalapeno pepper, seeded and chopped


1 1/2 teaspoons salt


1 1/2 teaspoon ground cumin


1/2 teaspoon ground coriander


1 tablespoon tomato paste


6 cups chicken stock or canned, low-sodium chicken broth


1 pound cooked chicken, shredded


1/4 cup chopped fresh cilantro


2 teaspoons fresh lime juice


6 stale corn tortillas, cut into 1/4-inch-thick strips


2 cups vegetable oil, for frying


1 avocado, peeled, seeded, and chopped, optional garnish
Ingredients:





2-lbs of chicken (frozen or fresh)


3 cups of chicken stock


1 packet of frozen country vegetables (green beans, corn, carrots, peas...)


2 season packets of Taco Seasoning (I use El Monterey)


1 can black beans





Dressing:


2 Cups of Cheese (I recommend Mexican Blend Tillamook Cheese)


16 oz Sour Cream (Again, I'd go with Tillamook)


1 bag of Tostitos Chips -and/or- 1 bag of Viggo's Saffron Yellow Rice





I would put the chicken %26amp; stock in a crock pot on the low setting in the morning before work. When you come home in the evening, shred the chicken (it should fall apart easily) put the season packets, vegetables, and beans in with the chicken: let it cook for 1/2 hour. (If you do the rice, you should prepare that separately at this time). Then, lay out the sour cream, cheese, chips, and rice so your guests can 'dress' their own.





Enjoy!
search in allrecipes.com





a great site. you'll find all sorts of c.t. soup recipes there.


I don't have one right now that I could post, but can I come over for lunch after you find one? mmmmmmm ymmmmmy.