Learn how to add tomato sauce to make a Spanish chicken noodle soup recipe in this free cooking class on video. Expert: Lizbeth Muller Bio: Liz Muller is the…
Video Rating: 0 / 5
Question by Pinkie: Tortill Soup Recipe from Pampered Chef Booklet?
Hey, I found this great recipe for tortilla soup in one of those seasons best cookbooklets from Pampered Chef, and now I can’t find my booklet. Does anyone have the recipe? I want to make it form my mother before she has surgery on friday, Any help would be sooo appreciated!
Best answer:
Answer by scrappykins
Chicken Tortilla Soup Recipe #41931
I got this recipe out of a Pampered Chef catalog. It is delicious, but a bit spicy. My husband doesn’t like soup but loves this.
4 tortillas
1/2 cup chopped onions
3 boneless skinless chicken breast halves
1 clove garlic, pressed or 1 teaspoon already minced garlic
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chilies, undrained
4 teaspoons cilantro
1/2 cup shredded cheddar cheese or colby-monterey jack cheese
4 slices fresh limes, thick (optional)
Preheat oven to 400 degrees.
Cut tortillas into 1/2 inch strips and bake 7-8 minutes or until crisp.
Cook chicken until lightly browned in pan large enough to make soup.
Add onion, garlic, cilantro, chili powder and cumin.
Cook and stir for 2 minutes.
Stir in broth, tomatoes and chilies.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Pour soup into bowls and sprinkle with cheese and tortilla strips.
Garnish with lime slices.
Give your answer to this question below!
Find More Tomato Soup Recipe Articles
u are sexy
Tortill Soup Recipe
INGREDIENTS:
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
PREPARATION:
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.
OR
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.
3 tablespoons olive oil
4 corn tortillas, torn into spoon-sized pieces
5 garlic cloves, minced
1 large onion, puréed
3 large, ripe tomatoes, peeled and puréed
1/4 cup canned tomato purée
1/4 cup fresh lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon canned chipotle chiles in adobo sauce
1/2 cup fresh cilantro leaves, chopped
8 cups chicken stock
salt and pepper, to taste
Garnishes:
1 skinless, boneless chicken breast, cooked and chopped
1 ripe Haas avocado, peeled, seeded and chopped
1 cup shredded cheddar cheese
crispy tortialla chips, cut into strips like noodles.
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.
TORTILLA SOUP
3 Ortega green chilies, cut in thin strips
2 tbsp. butter plus 2 tbsp. vegetable oil
2 lg. onions, cut julienne
1/2 med. canned jalapeno, seeded finely chopped
3 c. chicken stock
1 (28 oz.) can tomatoes, coarsely chopped
1/2 c. tomato sauce
1 tsp. ground cumin
Salt and pepper to taste
3 lg. garlic cloves, diced fine
2 tsp. chili powder
1 tsp. minced fresh or 1/2 tsp. dried oregano
1/4 lb. chicken, ground meat or diced roast
Melt butter with oil add onions and garlic, cook until soft (about 13 minutes). Add both kinds chilies. Cook until tender, about 4 minutes. Add stock and spices. Simmer 20 minutes. Add meat. Place a few tortilla strips and cheese in bowl. Add soup. Top with few more tortilla strips, cheese, avocado and cilantro.