This red lentil soup recipe is a simple way to incorporate a lot of nutrition into one meal. I also go a bit beyond just healthy vegan recipes in this video and show you the basics behind the…
Video Rating: 4 / 5
Question by Candy B: Does anyone have a simple recipe for Cheesy Chicken Tortilla Soup?
Like from Hooters their soup is amazing!!
Best answer:
Answer by kangaroo
allrecipes.com :] yer welcome
What do you think? Answer below!
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Actually, I will do this next weekend. I have to study tonight. :)] Looks
so delicious . Thanks a lot
Wow I’ve watched several of these and feel like I’m starving right now!
Looks so good! I want to try that hicama mango one first. My wife and I eat
pretty healthy but I want to improve it even further.
Ya since I cut out all or try my best to cut out all of the bad oils. I
think I should try what your showing in your video. Some no oil recipes too
sometimes! Thanks for the videos. 😀
Mmmmm!! Im making this soup sometime soon!
Don’t use kelp too often. The amount of iodine in it can cause thyroid
problems. I know lots about the subject cause I have an underactive
thyroid. Kelp will initially cause overactivity, then knock the thyroid
out. Use sparingly or avoid.
Colud you maybe post a vlog with a hearty preassurecooker recepie?
Preferably one with beans and potatoes. (i loove beans n taters)
heather you seem like a very warm person , must be the food .
The sauté the onion to enhance the texture and flavor of the onion to a
kind of sweet caramelized flavor, and of course the oil enhances the flavor
also. If you boil it the flavor is a lot more mellow, in fact the flavor
goes mostly out of the actual onion and into the liquid.
Your body needs fats its what your brain is made out of. Do not eat corn or
canola oil that stuff gives you cancer. But Olive oil is totally fine,
coconut is good too. Maker of these videos I would plead with you to visit
a dietitian if your going to be making how to videos, teaching people. Some
oil is important and even more so for vegans.
Thanks for the video. I love red lentil soup. I would drink it almost
everyday. Lots of protein, carbs and fiber. Great nutritional food.
thank you for saying this! I do have lots of recipes using oils (olive or
coconut, as well as sesame :)) and think they can be an important part of a
healthy diet – but I also like to show recipes without oil and ones that
use whole food fats because those are just as important and I just think
there’s room in the way food is prepared in general to cut back
significantly. I am definitely not a proponent of a low-fat diet, and I am
absolutely not against oil, so I appreciate you speaking up
que aburrido!!!! la receta está bien , pero es necesario repetir las cosas
2 ó veces??? se hace muy aburrido
Putting the onions in some vegetable broth and cooking them on very low
heat for some 10 hrs (like overnight) will deliver a sensation similar to
as if they were sauteed. I’ve made onion soup this way, without oil.
Wow that is a lot of trouble and time to just cook onions. I would probably
just use a little bit of oil! haha… or you can use half oil and half
water also.
Mmmm. Looks good. Miso soup with sea weed and tofu is really good also.
Flavor…flavor. Flavor and make it look good for the eyes that’s why I
like red lentils the green/ gray lentils aren’t that pretty…..yummmy
ok i coudnt find it for hooteers but i found it for applebees.. lol..here ya go maybe this will help ya
http://www.cdkitchen.com/recipes/recs/510/Applebees_Cheese_Chicken_Tortilla_Soup45496.shtml
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
1/2 cup sour cream
8 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
===
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
2 cups shredded Monterey Jack cheese (2 oz) (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