Learn about the ingredients for Tomato Basil Soup with expert cooking tips in this free recipe video clip. Expert: Brandon Sarkis Bio: Brandon Sarkis has bee…
Question by Naezer: Anyone have an amazing chicken tortilla soup recipe?
I am looking for that perfect chicken tortilla soup recipe the will take care of my craving… and I’m hoping someone out there will have it! :o) I can’t have anything too spicy, I don’t do too well with that. Thank you!
Best answer:
Answer by cmlchica
This is a hearty soup with the perfect amount of spice. It’s easy to make, the ingredients are simple, and it reheats well (so make extra). I tend to make a big ‘ol pot and freeze half. I love the fried tortilla strips with it – they really make the soup.
Ingredients
1 Tbsp olive oil
4 garlic cloves, minced
2 onions, chopped
1/2 bell pepper (capsicum), red or green, chopped
2 jalapeno chili peppers, diced
2 chicken breasts, skinless
3 tomatoes, chopped
2 tsps cumin
4 cups chicken stock
1 cup corn, canned (drained) or frozen
1 Tbsp tomato paste
salt and pepper
To Serve:
8 corn [or flour] tortillas, cut into 1/8″ thick strips
canola oil, for pan-frying
2 avocado, halved, pitted, peeled, diced (optional)
1 cup Jack cheese (optional)
1/2 cup fresh cilantro leaves, chopped (optional)
Method
In a large pot saute the onion, garlic, chili peppers, and bell pepper with olive olive until soft.
Add the chicken breasts, tomatoes, cumin, and stock, and bring to a boil. Reduce heat to a simmer. When the chicken breasts are cooked through (about 15 minutes) remove from the pot and shred (use two forks to pull apart meat).
Return the shredded chicken to the pot along with the corn and tomato paste and simmer 30 minutes.
While the soup is cooking heat 1-inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke add the tortilla strips in batches and fry until crisp on all sides. Remove to a paper towel lined plate and sprinkle with salt.
Salt & Pepper to taste. Serve topped with tortilla strips, avocado, and cheese. Garnish with cilantro and lime wedges. Serves 4-6
Tips:
If you don’t want to fry your own tortillas you can substitute corn chips.
If freezing, let the soup cool and store in an airtight freezable tupperware or ziplock. You can fry the tortilla strips ahead of time and store them in an airtight bag in a dry, cool place for about one week. If they get soft just bake them for a few minutes until crisp again. To reheat the soup, let it thaw completely and then gentle heat until warmed through.
Feel free to throw in extra chilis if you like things spicy!
Know better? Leave your own answer in the comments!
Related Tomato Soup Recipe Articles
So this is the first part of the video?
I couldn’t tell because there are no numbers in the title.
The video parts aren’t even linked and I don’t see a playlist.
I’ve already watched three different parts of this recipe before this part.
And this is worth repeating . . film at least three steps to the cooking process in ONE video. You can edit the segments together.
If Expert Village can’t organize and combine their videos I’m going to have to boycott them.
How many servings?
Depends upon how you like your soup…. thick or thin? Anyway, here is a link to one recpie that looks amazing! Give it a try. You can go to the main website and print in “chicken tortilla soup” to see if there are any other recipes that might appeal to you more.
http://www.recipezaar.com/Chicken-Tortilla-Soup-8564
Cheese Chicken Tortilla Soup Recipe
Ingredients:
1 medium yellow onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
15 ounces can tomato puree
1 teaspoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup cream
1/4 cup sour cream
16 ounces processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)
Sauté oil, garlic and onions in large pan or Dutch oven until soft.
Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.
Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
Add chicken and simmer 5 minutes.
Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.
After serving soup, pile tortilla strips into a “haystack” shape on top of the soup.
Optional: garnish with freshly chopped cilantro.
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chicken tortilla soup
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles – 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1 cup shredded Monterey Jack cheese (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges