TRIED and TRUE Tortilla Soup Recipe?

Question

ISO a tortilla soup recipe that you have actually tried and loved. Chicken or vegetarian - roasted corn - roasted peppers, etc., etc. No website referrals please - unless it's the actual recipe you tried. Thank you!

Answer 1

CHICKEN, LIME AND TORTILLA SOUP

1/2 lb. chicken breast, boneless and skinless

4 cups chicken stock

juice of 3 limes

1/2 cup tomato juice

1/2 cup chopped red bell pepper

1 tsp. chopped green chilies

1 jalapeno, chopped

1/4 cup cilantro, chopped

2 tsp. Worcestershire sauce

3 green onions, chopped

1/4 cup rice

1/4 cup corn

1 avocado per each bowl (diced small)

1 cup mixed Mexican cheese (shredded)

1 tsp. minced garlic

1/2 tsp. ground black pepper

salt to taste

tortilla strips

Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.

While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.

Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.

Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)

its really good i think u will like it  

Answer 2

1/4 bunch cilantro, well washed (leaves only)

2-3 garlic cloves

1/2 small onion, chopped

1 small can of green chilies

6 cups chicken stock/broth

1 (14.5 ounce) can tomatoes

1 tsp. ground cumin

1 tsp. salt

2 tbsp. cornstarch dissolved in a small amount of water

Corn tortillas (about 10) cut into thin strips

vegetable oil

1-2 cups cooked chicken (2 oz. per serving)

Monterey Jack cheese (1 oz. per serving)

1-2 avocados, peeled, pitted and sliced

Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.

Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.

Answer 3

Tortilla Soup

6 corn tortillas (6 inch), divided

1-1/2 tsp.  oil, divided

1/2 lb. boneless skinless chicken b*****s, cut into bite-sized chunks 2 cans  (14 oz. each) chicken broth

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

1 cup  frozen corn

1 cup KRAFT Shredded Cheddar Cheese

PREHEAT oven to 400°F. Cut 2 of the tortillas into strips; toss with 1/2 tsp. of the oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining 4 tortillas. Heat remaining 1 tsp. 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; reduce heat to medium-low and simmer 15 min.

LADLE soup into serving bowls; top with cheese and tortilla strips.

I have tried this and it is sooo good, this is the website I got it off of.

Answer 4

This recipe is one of my favorites! I've made it a few times now - it is as authentic as you can get. Its a great comfort food.  Hope you like!

Tortilla Soup

Ingredients:

5 dried ancho chilies, soaked in boiling water,

drained, seeded and chopped

4 fresh Anaheim chilies, seeded and chopped

3 cups chopped peeled tomatoes

1 large white onion, diced

7 garlic cloves, minced

2 Tbs. canola oil

6 cups chicken stock

2 cups water

1 1/2 lb. cooked chicken, cut into 1/2-inch dice *( I like it shredded)

2/3 cup chopped fresh cilantro, plus leaves for

garnish

Vegetable oil for deep-frying

6 corn tortillas, cut into strips 2 inches long

6 oz. crumbled queso fresco or shredded jack

cheese

1 avocado, pitted, peeled and sliced

Directions:

In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic. Working in batches, coarsely puree in a blender. Transfer to another bowl.

In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.

Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer’s instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.

Answer 5

I've made both of these and can't decide which one I like best... I guess the one in my bowl at any given moment!  :-D

Chicken Tortilla Soup #1

4 Tbsp. vegetable oil

1 medium onion, chopped

2 large cans diced tomatoes

6 cups chicken stock or broth

1 Tbsp. ground cumin

2 Tbsp. chili powder

1 Tbsp. chopped garlic

1 (15 oz.) can enchilada sauce

1 Tablespoon chopped cilantro

2 teaspoon chopped green chilies

1 teaspoon Worcestershire Sauce

1 cup corn tortilla, cut in thin strips

1 cup shredded cheddar cheese

3 cups shredded or diced cooked chicken

Saute onions in a large saucepan in oil until transparent. Add tomatoes and cook, stirring often.  Add rest of ingredients, except tortilla strips and cheese. Simmer, stirring occasionally, about 30 minutes. Add tortilla strips and chicken, heat about ten minutes.

Serve with additional crispy tortilla chips and cheese.

----------------------

CHICKEN TORTILLA SOUP #2

1 large onion, chopped

2 Tbsp veg. oil

2 cloves chopped garlic

1 (4 oz.) can green chilies and juice

2 (15 oz) cans stewed tomatoes (or for more spice, use Rotel tomatoes!)

2 (15 oz) cans chicken broth

2 tsp. worcestershire sauce

1¼ teaspoon hot sauce

2 chicken bouillon cubes

1 tsp. each salt, pepper, cumin, chili powder, and sugar

1½ cups water

1 cup (or more) chopped cooked chicken meat

Saute' one chopped onion in 2 tablespoons of oil. Add the rest of the ingredients.  Simmer for 45 minutes to an hour.

To serve, crush tortilla chip in your soup bowl. Top with soup, cheddar cheese, and slices of avocado.

--Patti B, YahooAnswers

Answer 6

Here is my favorite recipe for tortilla soup.  Quite authentic & tasty!  :)

Ing:

    * 1 cup carrot, diced

    * 1 cup celery

    * 1 cup onion, diced

    * 1/2 teaspoon garlic powder, diced or 1 fresh garlic clove, diced

    * 1/8 teaspoon salt

    * 1/4 teaspoon pepper

    * 2 tablespoons corn oil

    * 4 (15 ounce) cans chicken broth

    * 1 (15 ounce) can tomatoes, diced (optional)

    * 1 (10 ounce) can Rotel tomatoes & chilies, diced

    * 1 (1.25-1 1/2 ounce) packet taco seasoning, I use McCormicks

    * 1 (10 count) package corn tortillas (broken or cut into small pieces)

    * 12 ounces chicken meat, poached, diced

    * 1 cup milk

    * 12 ounces monterey jack cheese or Mexican blend cheese, shredded

    * corn tortilla chips, broken into small pieces

    *fresh cilantro

Dir:

   1.  Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.

   2.  Add chicken broth and bring to boil.

   3.  Add tomatoes, Rotel, taco seasoning, and chicken.

   4.  Cut Tortillas into small pieces and add to broth mixture.

   5.  Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.

   6.  Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.

   7.  Add milk and simmer for additional 10 minutes.

   8.  If thicker soup is desired, add more diced tortillas and let incorporate into soup.

   9.  Garnish with shredded cheese, cilantro and broken tortilla chips.

Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.  You can also use grilled chicken fajita meat for poached diced chicken.