EL TORITO CHICKEN TORTILLA SOUP
Make and share this El Torito Chicken Tortilla Soup recipe from Food.com.
Provided by Teddys Mommy
Categories Mexican
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
- Set aside until cool enough to handle and shred.
- Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
- Bring to boil, reduce heat and simmer 20 minutes.
- Correct seasoning, if necessary.
- Add zucchini, squash, pepper, lime juice and Sherry.
- Bring again to boil.
- Reduce heat and simmer 15 minutes.
- Add cilantro and mint.
- Stir, then remove from heat.
- To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
- Ladle soup into each bowl.
- Sprinkle with shredded cheese and tortilla strips.
- Garnish each bowl with avocado slice and sprig cilantro. Serve at once.
Nutrition Facts : Calories 275.3, Fat 12.1, SaturatedFat 6.3, Cholesterol 44.2, Sodium 1399.4, Carbohydrate 17.7, Fiber 2.9, Sugar 5.4, Protein 23.1
EL TORITO CHICKEN-LIME SOUP
This recipe is an old time favorite at El Torito; and a delicious soup that we have really enjoyed. The restaurant, when submitting this recipe to the LA Times for their reader request column, also suggested that this can be made into a whole meal soup by adding hominy, corn or other grains. They also serve this at their weekend brunch.
Provided by lynnski LA
Categories Chicken
Time 1h
Yield 1 quart soup, 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
- Bring to a boil and simmer for 15 minutes.
- Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes.
- Adjust seasonings to taste.
- Ladle very hot soup into warm soup bowls, drop in cheese cubes.
- Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
- Makes about one quart or 4 one cup servings.
TORTILLA SOUP WITH CHICKEN AND LIME
Tortilla Soup - An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.
Provided by Kathi Long
Categories Soup/Stew Chicken Tomato Low Fat Kid-Friendly Quick & Easy Lunch Lime Healthy Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
- Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with tortilla strips and serve.
SOPA DE LIMA (MEXICAN LIME SOUP)
Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.
Provided by Amatre
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
- Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g
YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP
Steps:
- Cook orzo in pot of boiling salted water until just tender. Drain well.
- Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.
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