Anothergreatchickentortillasoup Recipes

BEST CHICKEN TORTILLA SOUP...EVER!

Steps:

• Preheat a large stock pot and the first portion of olive oil (or vegetable oil) to medium high temperature. Sear both sides of the chicken thighs (or breasts) until lightly browned, about 5 minutes. Remove and set aside.
• Add second portion of olive oil (or vegetable oil) and cook onion for about 1 minute before adding the minced garlic. Cook for 1-2 minutes until turning translucent. Add tomatoes, jalapeno, and green onion. Stir to combine and allow to cook for 1-2 minutes.
• Add corn, black beans, and the first portion of cilantro. Stir to combine. Then add the seasoning (chili powder, cumin, oregano). Stir, then add the chicken broth. Return the chicken thighs to the stock pot, cover and cook for 20 minutes, stirring occasionally.
• Remove the chicken thighs from the soup, and shred the pieces using a couple of forks. *Taste the soup after cooking with the chicken and add salt & pepper as needed (to taste).
• Add the second portion of cilantro, fresh squeezed lime, and return the shredded chicken to the soup. Stir to combine and turn the heat off of the soup of while you pan fry the tortilla strips.
• Serve the chicken tortilla soup with fried tortilla strips and optional garnish. We used cilantro and green onion reserved from cooking the soup, plus avocado and shredded cheese.

NEARLY FAMOUS CHICKEN TORTILLA SOUP

Steps:

• In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
• Stir in tomatoes and spices, then bring to a boil.
• Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
• Stir in half the cheese and 1 cup crushed tortilla chips.
• Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.
• *This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

THE EASIEST AND BEST CHICKEN TORTILLA SOUP

Steps:

• Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
• Remove chicken from pot and place on a cutting board.
• Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
• Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
• Serve while hot. Also good reheated the next day.
• Garnish with a squeeze of fresh lime and your favorite toppings.

THE BEST CHICKEN TORTILLA SOUP EVER

Steps:

• In a large pot, boil chicken until done.
• Cool and debone.
• In a skillet, saute onion in oil.
• Add remaining ingredients and simmer for 45 minute.
• to mingle the seasonings.
• Serve with monteray jack cheese and tortilla chips and avocado.