Do you happen to have ........??

Question

a recipe for Tortilla Soup?

Answer 1

Tortilla Soup
2 tablespoons Pure Wesson Vegetable Oil
1 large onion, chopped (1 large = 1 cup)
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 cloves garlic, finely chopped
3 cans (14 oz each) chicken broth
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes with Mild Green Chilies, undrained
2 cups shredded cooked chicken
1 cup whole kernel corn
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups tortilla chips, broken (2 cups = 4 oz)
Shredded Cheddar cheese, sliced green onions, cilantro sprigs and diced avocado, optional
Heat oil in large saucepan over medium-high heat 1 minute. Add onions, bell peppers and garlic; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.
Add broth and tomatoes with their liquid. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt and pepper. Simmer, uncovered, 10 minutes.
Ladle hot soup into serving bowls. Top with tortilla chips. Add cheese, onions, cilantro and avocado, if desired.


nfd♥

Answer 2

Here is a recipe that is really good.

Pastor Tom's Tortilla Soup
Okay, I give up! All my members keep asking for my famous tortilla soup recipe. Here it is. Muy Bueno!

16 ounce can tomatoes
1 medium onion, cut up
2 clove garlic
4 tablespoons snipped cilantro
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs chicken breast cut up
2 or 3 *chipotle peppers and little adobo sauce

shredded Monterey jack cheese
avocados cut up
Tortilla chips
Sour cream

In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.

Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately. Makes 8 or 10 servings.

* I'm sure people are wondering what is a chipolte pepper. It is a smoked jalapeño. It is usually found in adobo sauce. Do not think the soup will taste good without it. It is the reason why my soup recipe is so good.

Answer 3

2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced

DIRECTIONS
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

MY FAV- WITH CHICKEN
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 4

Tortilla Soup

2 Tbsp. KRAFT Zesty Italian Dressing
2 cloves garlic, minced
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1-1/2 cups water
6 frozen small boneless skinless chicken breast halves (1-1/2 lb.)
1 can (15 oz.) tomato sauce
4 cups tortilla chips (about 6 oz.), coarsely crushed
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 large avocado, peeled, pitted and chopped
2 Tbsp. chopped fresh cilantro



MIX dressing and garlic in large saucepan; cook on medium-high heat 1 min., stirring occasionally. Gradually add broth and water, stirring until well blended. Add chicken. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (165°F). Remove chicken from broth mixture; cool slightly. Pour broth through a fine-mesh strainer; return broth to pan.
SHRED chicken; return to pan. Stir in tomato sauce. Cook on medium-high heat until heated through, stirring occasionally.
LADLE soup into eight soup bowls. Serve topped with remaining ingredients.

Answer 5

INGREDIENTS:
1/4 bunch cilantro, well washed (leaves only)
2-3 garlic cloves
1/2 small onion, chopped
1 small can of green chilies
6 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
1 tsp. ground cumin
1 tsp. salt
2 tbsp. cornstarch dissolved in a small amount of water
Corn tortillas (about 10) cut into thin strips
vegetable oil
1-2 cups cooked chicken (2 oz. per serving)
Monterey Jack cheese (1 oz. per serving)
1-2 avocados, peeled, pitted and sliced
PREPARATION:
Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock.
Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.

yum

Answer 6

http://www.elise.com/recipes/archives/002087tortilla_soup.php