i need a TORTILLA SOUP RECIPE???

Question

If any has had Maz &Erma's Tortilla soup then i am looking for a recipe similar and exact to that. It's really cheesy and it has tortilla strips on top. It's amazing!!! Where can i get those THIN small strips of tortilla chips?

Answer 1

You have to make those tortilla strips yourself. Buy corn tortillas and cut into thin strips, then fry until crisp.


Max and Erma's Tortilla Soup

2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
2 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup
2 (10 3/4 ounce) cans Campbell's condensed cream of celery soup
2 (10 3/4 ounce) cans Campbell's cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup picante salsa (Pace brand medium hot)
1 (4 1/2 ounce) can green chilies (Ortega brand)
1 medium onion, chopped
4 fresh garlic cloves, minced
1 teaspoon red new mexico chile powder (NOTE -- This is not the same as ordinary red chili powder. It can often be found in specialty foods)
salt and pepper, to your taste
1/4 cup fresh cilantro, chopped
4 cooked chicken breasts, cut into small chunks
10 flour tortillas
1 1/2 cups vegetable oil
1/2 lb colby cheese

In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.
Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
Add cilantro and chicken breast chunks. Simmer another hour.
While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips. Heat oil and deep fry tortilla strips until lightly browned. Shred cheese.
To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.

Answer 2

1

Answer 3

Tortilla Soup

4 ounces onions, diced
4 ounces carrots, diced
4 ounces celery, diced
4 ounces bell peppers, diced (or any combination of above vegetables to make a total of 16 ounces)
3/4 gallon chicken stock
12 ounces stewed tomatoes (chef tomato)
8 ounces picante sauce
6 ounces taco seasoning (we use Lawry's)
8 ounces corn tortillas, shredded
8 ounces chicken breasts, poached & diced
8 ounces cheddar cheese spread
10 ounces milk


Saute carrots, celery, onion and bell pepper in butter until tender.
Add chicken stock and bring to boil.
Add tomato, picante sauce, taco seasoning, chicken and corn tortillas.
Let combined ingredients boil until corn tortillas are incorporated into soup.
Reduce heat and add cheese. Simmer for 20 minutes or until cheese is melted and mixed well into the soup.
Add milk and simmer for an additional 15 minutes.
If thicker soup is desired, add more corn tortillas.
Note: Any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.

Answer 4

Chicken-and-Avocado Soup with Fried Tortillas:

Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either--the soup's in the pot for less than ten minutes.

3 1/2 tablespoons cooking oil
4 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeño chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

1. In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.

2.In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

Wine Recommendation: Rich avocados demand a full-bodied white wine. This is a great opportunity to drink one of those big, oaky California chardonnays that can overpower less flavorful foods.

Notes: Even easier: Use broken-up tortilla chips in place of the fried tortilla strips.

Yield: 4

Answer 5

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.

Answer 6

If you don't like those recipes go to www.allrecipes.com, you can search for recipes by ingredient and there may even be a Maz & Emma's replica.

Answer 7

go here. its very simple. just a click away and you'll have your recipe..

http://southernfood.about.com/od/soupandstew/r/bl30414u.htm

Answer 8

go to allrecipes.com!