I am looking for the recipe for Jason's Deli Fire Roasted Tortilla Soup . Can anyone help?

Answer 1

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 2

I love to make soup from scratch, but if I'm in a hurry to feed the family and don't have much time, this is an EASY recipe. 1 rotisserie chicken from the grocery store, removed from bones and shredded 1 bag frozen Santa Fe style veggies 3 cups chicken broth 1 can diced tomatoes, mexican style 1 packet taco seasoning 1 bag favorite tortilla chips 2 cups shredded cheddar cheese Heat broth and tomatoes till just simmering, add seasoning pack, chicken and veggies, heat through. Serve topped with cheese and chips. A little sour cream is good too, if you like!

Answer 3

Jason Deli Recipes

Answer 4

Mexican Tortilla Soup

Makes: 8 servings

1 lb. ground beef

2 cans (14-1/2 oz. each) beef broth

1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

1 can (7 oz.) whole kernel corn, undrained

1 cup tortilla chips, crushed

1 cup KRAFT Mexican Style Shredded Cheese


BROWN meat in large saucepan; drain.

ADD broth, salsa and corn; bring to boil. Reduce heat to low; simmer 5 minutes or until heated through.

SERVE topped with crushed chips and cheese.