need recipe for tortilla soup?

Question

I knew someone who made the best chicken tortilla soup and I don't know how to get it from her now. does anyone have the recipe???

Answer 1

I use the recipe from foodnetwork. Here it is.
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups chicken broth, low-sodium canned
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (about 2 limes)
About a dozen corn tortilla chips, broken a bit
Lime wedges, optional

Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.

Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.

Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved

Answer 2

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Answer 3

This is the recipe that I use at work when I make tortilla soup

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.

Answer 4

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 pureed fresh tomatoes (canned works fine)
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned 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 2 cups fresh or canned tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, 4 tablespoons of canned 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.

** Cooked shredded chicken can be added to the bowls of hot soup.

Answer 5

8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces


Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender.
Add chicken broth and bring to boil.
Add tomatoes, Rotel, taco seasoning, and chicken.
Cut Tortillas into small pieces and add to broth mixture.
Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
Add milk and simmer for additional 10 minutes.
If thicker soup is desired, add more diced tortillas and let incorporate into soup.
Garnish with shredded cheese and broken tortilla chips.


Here u go i hope this helps

Answer 6

There are many recipes for it, but here is one:

For tortilla soup

1/2 white onion
1 pound plum tomatoes
6 peeled garlic cloves
2 [dried] guajillo chilies* (about 1 ounce)
2 [dried] ancho chilies* (about 1 ounce)
ten 5- to 6-inch white corn tortillas
about 2 cups peanut or vegetable oil for deep-frying
8 cups chicken stock*
1/2 teaspoon dried oregano, crumbled
1 teaspoon coarse salt
For avocado relish
2 ripe California avocados
1 small vine-ripened tomato
2/3 cup finely chopped white onion (about 1/2 onion)
1 to 2 fresh serrano chilies
2 tablespoons chopped fresh coriander sprigs
2 teaspoons fresh lime juice
1 teaspoon coarse salt
1/2 teaspoon coarsely crushed black peppercorns

8 fresh coriander sprigs

Garnish: lime wedges

Make soup:

Preheat broiler.
Coarsely chop onion. In a well-seasoned 9-inch cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2 inches from heat, turning vegetables occasionally with tongs, until tomato skins are blistered and lightly charred, about 20 minutes. Cool vegetables.

While vegetables are broiling, remove stems, seeds, and ribs from chilies (wear rubber gloves). Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side, or until more pliable. Transfer chilies as toasted to a bowl. Cover chilies with hot water and soak about 20 minutes, or until soft.

Drain chilies, discarding soaking liquid, and in a blender purée with vegetable mixture until smooth.

Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4-inch-wide strips. In cleaned 9-inch skillet heat 1/2 inch oil until a deep-fat thermometer registers 375°F. and fry tortilla quarters in 3 batches, turning them, until crisp and pale golden, 30 seconds to 1 minute. With a slotted spoon transfer quarters as fried to paper towels to drain.

Fry tortilla strips in 2 batches in same manner, transferring with tongs to paper towels to drain and keeping them separate from fried tortilla quarters. In a plastic bag with a rolling pin finely crush tortilla quarters.

In a 5-quart heavy kettle bring stock and chili puree to a boil, stirring. Stir in crushed tortillas, oregano, and salt and simmer, uncovered, whisking occasionally, until tortillas are soft and soup is slightly thickened, 30 to 45 minutes. If necessary, season soup with salt and pepper.

Make relish while soup is simmering:
Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well.

Divide relish, fried tortilla strips, and coriander among 8 soup plates and ladle soup over mixture. Garnish soup with lime wedges. You can also add a Tablespoon or so of sour cream as well.

Makes about 9 cups.

Answer 7

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