Cinco De Mayo Chicken Tortilla Soup Recipes

MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
• Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
• Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
• Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
• Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
• Ladle soup into bowls and top with tortilla strips.

CINCO DE MAYO CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan, sate onion in oil.
• Add the canned chilies, garlic jalapeño and cumin.
• Stir in the broth, tomato sauce and canned tomatoes with garlic and onion.
• Bring to a boil.
• Reduce heat; stir in chicken, and simmer uncovered for 10 minutes.
• Add cilantro, lime juice salt and pepper.
• Once served top with chips, cheese and sour cream if desired.

CHICKEN TORTILLA SOUP (FAST AND CHEAP!)

Steps:

• In a large stock pot add as much water or chicken broth as desired for the quantity of soup you need.
• Add boullion, spices, soup and tomatoes (including liquid), onion, chicken, and some of the peppers (reserve some for garnish, if you have mild soup eaters do not add serranos at all, allow individuals to add them to their bowl) and some of the cilantro (reserving some for garnish).
• Heat soup through and allow to simmer until ready to serve.
• To serve, place desired amount of crushed tortilla chips, shredded cheese and peppers in an individual bowl. Top with hot soup. Sprinkle with chopped cilantro.
• Top additionally with avocado, corn, cooked rice, sour cream, or any other toppings you enjoy!