How do you make Tortilla Soup?

Question

I've had it for Vons (aka Safeway), and it was delicious.

Whoops! gotta spell check myself, from*

Answer 1

Simply open a can of Campbell's Tomato Soup and pour the contents into a microwaveable bowl.

Heat the soup in the microwave oven until it gets warm.

Then open a bag of Frito Corn Chips and pour some of it on top of the tomato soup and you'll end up with delicious Tortilla Soup.

Answer 2

Tortilla Soup II

Submitted by: Sheila
"You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips."
Original recipe yield: 6 -8 servings.
Prep Time:15 MinutesCook Time:55 MinutesReady In:1 Hour 10 MinutesServings:7 (change)

INGREDIENTS:
4 boneless chicken breast halves, cooked and shredded
2 (14.5 ounce) cans chicken broth
1 (4 ounce) can diced green chiles
1 (10 ounce) can diced tomatoes with green chile peppers
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
4 (10 inch) flour tortillas
1 tablespoon olive oil

DIRECTIONS:
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Answer 3

Chicken Tortilla Soup, like Claim Jumper’s
(This is great to simmer in a crock pot!)

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


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 heat about ten minutes.

Serve with additional crispy tortilla chips and cheese.

Answer 4

Emeril's Quick Tortilla Soup

2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper
1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock or canned, low-sodium chicken broth
1 pound cooked chicken, shredded
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
6 stale corn tortillas, cut into 1/4-inch-thick strips
2 cups vegetable oil, for frying
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, optional garnish
Chipotle Crema, optional garnish, recipe below

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado and Chipotle Crema, as desired.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32853,00.html

Answer 5

Chicken Tortilla Soup

1/2 cup Onion, chopped fine
2 clove Garlic, minced
2 tbs. Olive Oil
4 cup Chicken Broth
15 oz. Tomato Puree
1 tsp. Cumin
1/2 cup Vegetable Oil
Salt and Pepper to taste
1 tbs red Chiles; ground
3/4 tsp Basil
1/2 cup fresh Cilantro , chopped
1 tbs. Chili Powder
10 6-inch Tortillas
2 cups Chicken, cooked and chopped
1 cup Cheese, shredded

Cook and stir onions and garlic in 2 tbs oil in 4 qt. Dutch oven until onion is tender. Stir in broth, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-in skillet until hot. Cook tortilla strips in oil until light golden brown, 30-60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese.

Answer 6

Tortilla Soup

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh cilantro
1 cup fresh onion, pureed
2 cups tomato puree
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons tomato puree
2 quarts chicken stock
Salt
Cayenne pepper
3 corn tortillas, cut in strips and baked or fried until crisp

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and cilantro over medium heat until tortillas are soft.

Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, 2 cups tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.

Remove bay leaves from soup. Using immersion blender puree soup. Whisk in some sour cream, if desired. Ladle into bowls and garnish with crisp tortilla strips.

If not serving immediately do not add sour cream, add sour cream when re-heating.

Answer 7

Copy it from someone who does it well. Like Chili's:

1/2 C. vegetable oil

1/4 C. chicken base

3 C. diced yellow onions

2 t. ground cumin

2 t. chili powder

2 t. granulated garlic

1/2 t. cayenne pepper

2 C. masa harina

4 qts. water, divided

2 C. crushed tomatoes

1/2 lb. Velveeta cheese, cubed

3 lbs. boneless, chicken breasts, cooked and shredded

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.

Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.

Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.

Serves 16-20