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Question by melissa g: Chicken Quesadilla Soup?
I had some delicious soup at restaurant called Chicken Quesadilla soup. It had tomato (but some sort of cream or milk in it since it looked like cream of tomato soup) chicken, corn, black beans, onions and peppers and chili powder in it and was served with crushed tortilla chips. Anybody have any good recipes?
Best answer:
Answer by Little Miss Sunshine
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
1/2 cup 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.
Serves 4.
What do you think? Answer below!
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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.
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.
That’s a pretty good recipe you provided already. The cream is probably milk added to the tomato sauce. Check out cdkitchen.com. There are tons of recipes there but if you look over a few you can figure out what the basic recipe is and then add or subtract what you want.
You might find THE recipe at copykat.com or recipes.com
Both are sites for those w/ time to really look at things…..and I get TONS of yummy stuff from there that’s easy to prepare.
You can also use this recipe
Chicken Tortilla Soup
1 (15 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) jar salsa
1 1/2 cups diced cooked chicken breasts
1 cup crushed tortilla chips
Garnishes
sour cream
shredded cheddar cheese
cilantro
1. Open the cans of corn, chicken broth, black beans, and salsa.
2. Pour everything into a large saucepan or stock pot.
3. Add chicken and simmer over medium heat until chicken is heated through, about 5 minutes.
4. Place 1/4 cup crushed tortilla chips per serving bowl, top with soup.
5. Garnish with sour cream, cheese, and/or cilantro.
Ingredients
– 4 – 6″ Soft Taco Flour Tortillas
– Nonstick cooking spray
– 3 cups water
– 1 tablespoon Chicken Flavored Instant Bouillon
– 1 package Taco Seasoning Mix
– 1 jar Medium Salsa (16-ounce)
– 16 oz. pre cooked or left-over chicken
– 1 can black beans, drained and rinsed (15-ounce)
– 1 can diced tomatoes
– 1 can corn with red and green bell peppers (11-ounce)
– 8 oz half&half or heavy cream
– Sour cream, if desired
Directions
Place tortilla strips onto baking pan. Lightly spray strips with nonstick cooking spray. Bake at 400°F until crisp, about 5 minutes. Meanwhile, in large saucepan, combine water, bouillon, taco seasoning mix, diced tomatoes and salsa. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Add chicken, black beans and corn. Heat until warmed through, about 10 minutes. Add H&H or heavy cream until warmed. Ladle into warm bowls and top with tortilla crisps and sour cream.
Yep I had some of that soup not too long ago at a Mexican restaurant. It was really good. Man they all sound good. Im just going to start throwing out recipe questions and keep a pen handy (LOL). If you are into hot you may want to try a little 357 sauce. I use it on wings at our tavern and Ive seen grown men scramble for anything cold inculding wiping their brow with cold bottles of beer. We take the regular hot sauce and double it, cut the butter in half, add 357, ceyenne and cajun. Shake the wings in a bucket vigorously and they are ready to go. Its strong stuff. You just take a dab of it or so and itll warm it up. Just a dash of ceyenne pepper in those recipes mabie? I agree though. Good stuff.