Chicken Tortilla Soup Like Claim Jumpers Recipes

CHICKEN TORTILLA SOUP (LIKE CLAIM JUMPERS)

Steps:

• Saute onions in a large saucepan in oil until transparent.
• Add tomatoes and cook, stirring until tomatoes are softened.
• Cool and then puree in blender or food processor.
• Return to pan and 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 tortilla chips and cheese.

MAX & ERMA'S CHICKEN TORTILLA SOUP - SUE'S ORIGINAL CLONE

Steps:

• 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.

CHICKEN TORTILLA SOUP (SIMILAR TO HOUSTON'S)

Steps:

• Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.
• Add chicken broth and bring to a boil.
• Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.
• Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup).
• Let boil for 20 minutes or until tortillas are incorparated into the soup.
• Stir occasionally to keep the soup from sticking as it thickens.
• Reduce heat and add 6 oz cheese.
• Simmer for additional 10 minutes.
• Add milk and simmer for another 10 minutes.
• Serve with shredded cheese and corn tortilla chips on top.

CHICKEN TORTILLA SOUP II

Steps:

• In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
• Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

CHICKEN TORTILLA SOUP II

Steps:

• Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
• Add chicken broth and bring to boil.
• Add tomatoes, Rotel, taco seasoning, and chicken.
• Cut Tortillas into small pieces and add to broth mixture.
• Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
• Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
• Add milk and simmer for additional 10 minutes.
• If thicker soup is desired, add more diced tortillas and let incorporate into soup.
• Garnish with shredded cheese and broken tortilla chips.
• Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
• Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
• If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
• You can also use grilled chicken fajita meat for poached diced chicken.
• NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.

CHICKEN TORTILLA SOUP - MAX AND ERMA'S COPYCAT

Steps:

• In a large pot mix all soups until they appear to be somewhat smooth and well mixed.
• Then add the remainder of the ingredients to the salt and pepper. Bring the soup to a full boil and reducing heat to simmer for 1 hour stirring occasionally.
• While the soup is simmering cut the four chicken breasts in to small chunks. Cook them in a separate pan. Once the soup has simmered for an hour add the pieces of the cooked chicken to the soup. Let the soup remain on simmer for another hour. (This is a good time to see if you need to add more chili powder). Continue to stir the soup making sure nothing sits at that bottom of the pan for a long period of time.
• While the soup cooks the last hour, cut however many tortillas you want into thin slices. Take about 1/3 of them and throw them into the soup and allow them to cook with the soup. The remaining you can lightly fry in the oil until they are golden to place on top of the soup when it's done.
• Enjoy.

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.

AMAZING CHICKEN TORTILLA SOUP!

Steps:

• Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
• Add all the rest of the ingredients to the large pot and bring to a boil.
• After about 15 minutes, remove the chicken breasts and shred.
• (Two forks work well to pull the chicken apart!).
• Return shredded chicken to the pot and simmer an additional 45 minutes.
• Serve, topped with crushed tortilla chips if desired.