Do you have a great recipe for chicken tortilla soup? Please pass it along : )?

Question

I make all the soups at work. I had a special request for this soup. The kind he likes comes from a chain restauraunt so I'm pretty sure it comes out of a bag. Thanks in advance!

Answer 1

Slow Cooker Chicken Tortilla Soup

1 pound chicken, cut into big chunks
1 can crushed tomatoes
1 10 oz. can enchilada sauce
1 4 oz. can chopped green chilies
2 cloves garlic, minced
2 cans chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 10 oz. package frozen corn
1 can black beans
1 T. chopped cilantro
7 corn tortillas
vegetable oil

Mix all ingredients (except tortillas and oil) together in slow cooker. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Remove chicken chunks about an hour before serving and shred - return to crock pot. (You can actually cook and shred the chicken before you put it in the crockpot, but I thought that cooking it in the soup would give it great flavor!)
Preheat oven to 400 degrees. Lightly brush tortillas with oil. Cut tortillas into thin strips and spread on baking sheet. Bake 10-15 minutes or until tortillas are crisp. To serve, sprinkle soup with tortillas and top with cheese and sour cream.

I made this a couple of weeks ago and it was FABULOUS! I accidentally bought hot enchilada sauce and was really worried that it would be too spicy, but it seemed to lose a lot of it's "heat" from simmering so long in the crock pot. Happy Cooking!

Answer 2

this is a great recipe for chicken tortilla soup and it is loved by all ages INGREDIENTS 2 skinless, boneless chicken breasts 1/2 teaspoon olive oil 1/2 teaspoon minced garlic 1/4 teaspoon ground cumin 2 (14.5 ounce) cans chicken broth 1 cup frozen corn kernels 1 cup chopped onion 1/2 teaspoon chili powder 1 tablespoon lemon juice 1 cup chunky salsa 8 ounces corn tortilla chips 1/2 cup shredded Monterey Jack cheese (optional) DIRECTIONS In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Answer 3

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish

Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.

While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.

Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

Answer 4

NOPE, but I am dying to pass along my Chicken Enchillada's!! :)

Chicken breast's skinned, deboned and cut into chunks
Green onions including tops (amount desired) ( I put 2 packaged with rubberbands)
2 cans of cream of chicken soup
1 16oz carton of sour cream
3/4 can of green chiles (I use 2 cans)
1/3 cup of chicken broth
1 pound of greated cheddar cheese ( I use sharp)
1 dozen flour tortillas

Combine all ingredients except tortillas, reserving part of the grated cheese. Spoon lightly into tortillas and roll up.
Put an extra can (not one of your two) of soup in bottom of 13x9 baking dish. Place tortillas seams down in dish.

Place remaining sauce over and some grated cheese, Bake at 350 degrees for 30 minutes.

(I use more soup on top of tortillas with the cheese and use up all the filling in the tortillas)

Answer 5

I make a chicken tortilla soup, starting by mixing half chicken stock, and half tomatoes (chunky style tomato puree). Then, I spice it up by using taco seasoning. . .Add either chicken or beef, and some cilantro. . . . Top with sour cream, cheese, and some tortilla chips. . . .Yummy and so simple. . . .

Answer 6

You might take a look at this. They have chain recipes.

Answer 7

i would go to this address http://www.elise.com/recipes/archives/002087tortilla_soup.php theres alot of mexican recipe.

Answer 8

I would go to www.epicurious.com to find one.