I'm looking for a chicken soup recipe that uses fresh pureed tomatoes and onions ...?

Question

I lived with a family several years ago and we would make the soup regularly and it was SO good. We were in Spain but the people I lived with had family in Georgia, so I think it might be an American recipe. I would love to find it!

Answer 1

I found something which might interest you....

GAZPACHO
Gazpacho originated in southern Spain, as a peasant soup of bread, garlic, olive oil and water. This recipe, which requires no cooking, is one of the most popular variations, using summer salad ingredients for a colourful and sweeter-tasting soup.

1oz / 25g fresh white breadcrumbs
2 tbsp olive oil
1/4 tsp paprika
8oz / 225g tomatoes
3 spring onions
1 small clove garlic
1/2 small cucumber
1/2 red pepper
1/2 yellow pepper
Juice of 1 lime or 1 tsp red wine vinegar
16fl oz / 475ml tomato juice
Salt and fresh ground black pepper

Bring 1/4 pint / 150ml of water to the boil, then mix it in a bowl with the breadcrumbs, oil and paprika. Put the mixture to one side.
Dip the tomatoes into hot water for 30 seconds, then cold water for 1 minute, until the skins can be easily removed. Cut the tomatoes in half, remove all the seeds and finely dice the flesh. Trim the spring onions and peel the garlic. Peel the cucumber, and finely dice it with the peppers and spring onions.
Blend the breadcrumb mixture, cucumber, peppers, spring onions and garlic in a liquidiser until fairly smooth. Stir in the lime juice.
Add this mixture to the tomato juice and diced tomatoes, season to taste, and chill. Serve cold.

Chicken-Tomato Soup
1 whole bone-in chicken breast, skin removed
8 cups reduced-sodium, fat-free chicken brith
3 cloves garlic
1 tsp salt
1 tsp black pepper
1 tsp dried oregano, crumbled
1 tbsp olive oil
5 scallions, coarsely chopped
1 can / 41/2 ounces green chiles, drained
4 medium tomatoes, coarsely chopped
1/2 cup fresh-squeezed lime juice
3 tbsp chopped cilantro

1. Place chicken, broth, 2 cloves garlic, salt, pepper, and oregano in medium saucepan. Simmer, uncovered, 25 minutes.
2. Remove chicken from pot. Remove and discard bones. Cut chicken into large chunks. Strain and reserve broth.
3. In large saucepan over medium heat, heat oil. Mince remaining garlic. Add to saucepan along with scallions. Saute until softened, 5 minutes. Add chiles, tomatoes, and strained broth. Simmer, partially covered, 15 minutes (Recipe can be made ahead up to this point.)
4. Add chicken chunks and lime juice. Simmer 5 minutes. Garnish with cilantro.

Hope you like it! _;-)

Good luck & happy cooking!!!

Answer 2

The Mansion's Tortilla Soup Recipe courtesy The Mansion at Turtle Creek
Show: Food Network Specials
Episode: Home Food Advantage





3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh epazote or cilantro
1 cup fresh onion, pureed
2 cups pureed fresh tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt
Cayenne pepper
1 cooked chicken breast cut into strips
1 avocado, peeled, seeded and cubed
1 cup cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, 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.

Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

Answer 3

Tomato Basil Chicken Noodle Soup

1 bag (12 oz.)Reames® Home Style Egg Noodles 1 lb.chicken breasts, cut into bite size pieces 1 largeonion, chopped 3 tbsp. olive oil 2 tbsp.garlic, minced 1/2 tsp.salt 1/2 tsp. pepper 2 cans (14.5 oz.)diced tomatoes or basil, garlic and oregano diced tomatoes 2 cans (14.5 oz.)chicken broth 2 cupsbasil, freshly chopped 1 cupParmesan cheese, grated (optional) Preparation: Cook noodles according to package directions and set aside. In soup pot, sauté chicken pieces and onions in olive oil until onions are clear and chicken is done. Add garlic, salt and pepper. Saute 1 minute more. Add diced tomatoes and chicken broth. Heat until mixture is boiling. Add noodles and basil. Bring mixture back to boil and serve immediately. For added serving appeal, top off each serving with Parmesan cheese and serve with your favorite crackers.