Dks Texas Tortilla Soup Recipes

TEXAS CHICKEN TORTILLA SOUP

Steps:

• In a large stockpot, heat butter and oil over medium heat.
• Add onions, jalapeno, garlic, carrots and raw chicken.
• Simmer 5 minutes.
• Stir in seasonings.
• Add tomatoes and chicken broth.
• Stir well and simmer for 1 hour, stirring occasionally.
• To serve, crumble tortilla chips in the bottom of individual soup bowls.
• Fill bowls with soup and top with cheese.

TEXAS STYLE CHICKEN TORTILLA SOUP

Steps:

• In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
• Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
• Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.

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.

TEXAS TORTILLA SOUP

Steps:

• Heat butter and oil in large kettle and saute onion, jalapeno, garlic, carrots, celery & chicken. Simmer 5 minutes.
• Combine all spices & Tabasco. Coat vegetable mixture withe spices. chicken stock and bay leaves. Simmer 1 hour, add lime juice. Serve over fried corn tortilla strips. (I just use tortilla chips like Tostitos.).

THE MANSION'S CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
• Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
• Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.