Tortilla Soup Recipe?

Question

Chilis is my favorite...anyone have a good recipe for this? Thanks a ton.

Answer 1

Crystal,
Give this a try ...you'll love it.

Chicken Tortilla Soup Recipe
Favorite Restaurant Soup Recipe
Preparation time: 30 minutes. Serves 8-10

Ingredients:
2 tablespoons olive oil
1 small onion
1 tablespoon minced garlic
1 3/4 teaspoons Ancho chile powder (or regular chile powder if you don't have Ancho)
1 3/4 teaspoons cumin
1 teaspoon crushed red pepper, or to taste
1 jalapeno pepper, peeled and seeded (wear disposable latex gloves - peppers can burn you)
1/4 bunch washed and chopped cilantro + 1/2 cup more for garnish
1 1/2 cups canned, drained, squeezed tomatoes
6 cups chicken stock or water (if using water, add 2 1/2 tablespoons of chicken base)
12 ounces cooked, chopped chicken (or turkey)
2/3 cup corn masa mixed with water (available in most grocery super markets or Mexican grocery stores) (or use 3 tablespoons cornstarch mixed with water until smooth, adding only enough to thicken soup to correct consistency)
1 teaspoon sea salt or to taste
1/2 teaspoon black pepper or to taste

For garnishes:
Fried flour or corn tortilla strips (about seven 6 inch tortillas - you can use different colored tortillas if you wish)
Option: Bake tortillas in a preheated 400 degree F oven on a baking pan in single layer for about 10 minutes or until lightly browned.
Option: Use crumbled tortilla chips from the store (again, use may use two or three different colored chips)
1 1/2 cups grated cheddar cheese or a mix of grated cheddar and Monterrey Jack (or your choice)
1 cup sour cream (optional)
1/2 cup (as noted above) chopped cilantro
Lime wedges to squeeze into soup (optional)

Instructions:
Cut tortillas into 1/2 inch wide strips and fry in hot oil until crisp or bake in oven (as noted above)
If fried, drain the tortilla strips on paper towels and set aside until serving the soup
Heat olive oil over medium-low heat in a large soup pot
When oil is hot, add onions and saute' until half cooked, then add garlic and saute' until onions are soft
Raise the heat to medium or medium-high, add chile powder, cumin, crushed red pepper, jalapenos, cilantro, and tomatoes
Saute' until tomatoes are soft (when mixture comes to a boil, turn the heat down to low to keep the mixture simmering)
Add chicken stock and bring to a boil
Add cooked, chopped chicken and the masa/water mixture and bring to a boil
Lower heat and simmer to thicken tortilla soup

To serve: Put crisp tortilla strips into a soup bowl and ladle the soup over them; then garnish with cheese, a dollop of sour cream and a sprinkle of cilantro.

Answer 2

Here's the recipe I use. It's a hit.
6 tablespoons canola oil
8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 (28 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 large cooked chicken breast halves, shredded
GARNISH
shredded monterey jack cheese
diced avocados
sour cream (optional)
2 corn tortillas, sliced and fried crisp (optional)

In dutch oven, heat the oil over medium heat.
Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
Add the tomatoes, bringing to a boil.
Add cumin, chili powder and bay leaves.
Add chicken stock and return to a boil.
Reduce heat.
Add salt and cayenne and simmer for an additional 30 minutes.
Remove bay leaves and stir in shredded chicken.
Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

Answer 3

Chicken Tortilla Soup, like Claim Jumper’s

4 Tbsp. vegetable oil
1 medium onion, chopped
2 large cans diced tomatoes
6 cups chicken stock or broth
1 Tbsp. ground cumin
2 Tbsp. chili powder
1 Tbsp. chopped garlic
1 (15 oz.) can enchilada sauce
1 Tablespoon chopped cilantro
2 teaspoon chopped green chilies
1 teaspoon Worcestershire Sauce
1 cup corn tortilla, cut in thin strips
1 cup shredded cheddar cheese


Saute onions in a large saucepan in oil until transparent. Add tomatoes and cook, stirring often. Add rest of ingredients, except tortilla strips and cheese. Simmer, stirring occasionally, about 30 minutes. Add tortilla strips and heat about ten minutes.

Serve with additional crispy tortilla chips and cheese.
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Answer 4

I love chili's ! YUMMMMMMMM.
This is the only recipe i know of-

Ingredients!:

6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges


1 If ur starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.

2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Answer 5

Tortilla Soup 4 oz. onions, diced 4 oz. carrots, diced 4 oz. celery, diced 4 oz. bell peppers, diced (or any blend of above greens to make an entire of sixteen oz.) 3/4 gallon poultry inventory 12 oz. stewed tomatoes (chef tomato) 8 oz. picante sauce 6 oz. taco seasoning (we use Lawry's) 8 oz. corn tortillas, shredded 8 oz. poultry breasts, poached & diced 8 oz. cheddar cheese unfold 10 oz. milk Saute carrots, celery, onion and bell pepper in butter till gentle. upload poultry inventory and bring to boil. upload tomato, picante sauce, taco seasoning, poultry and corn tortillas. enable mixed ingredients boil till corn tortillas are included into soup. cut back warmth and upload cheese. Simmer for 20 minutes or till cheese is melted and mixed nicely into the soup. upload milk and simmer for one extra quarter-hour. If thicker soup is needed, upload extra corn tortillas. observe: Any pasteurized cheddar cheese would be an suited replace if unable to discover a high quality cheddar cheese unfold.