Karas Chicken Tortilla Soup Recipes

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

ANCHO CHICKEN TORTILLA SOUP

Steps:

• Heat oven to 350 degrees F. Slice tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake to golden and crisp. Remove from the oven and reserve.
• While the tortillas crisp, add the ancho chiles and the stock a large saucepan over medium heat. Bring to a boil then reduce heat to low and simmer until the dried peppers are tender.
• While anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add corn and char at the edges, 2 to 3 minutes. Reduce the heat a little, then add the onions, peppers and garlic and season with the cumin, smoked paprika and cinnamon. Saute for 5 minutes, then add in the beer, cook for 1 minute and then stir in tomatoes. Puree the ancho chiles and stock in a processor, then add to the soup pot. Stir in the honey, then add the shredded chicken, and season with salt and pepper, to taste. Thin with 1 cup of water and simmer to combine flavors.
• Zest and juice 1 of the limes and add to the soup. Cut the avocados in half and remove the pit. Scoop the flesh onto a cutting board and dice. Put into a bowl and dress with the juice of the remaining lime.
• Pile the chips into a large soup bowl. Top the chips with diced avocado, then ladle in the soup. Garnish with sour cream and whole or chopped cilantro leaves before serving.

CHICKEN TORTILLA SOUP

Steps:

• Saute tomatoes, onion, and garlic in the bottom of a large soup pot till very soft. Add broth, vegetables, and spices. Sprinkle chicken with lemon pepper and brown all sides in a small amount of oil in a medium hot skillet. Add the chicken to the soup. Simmer till veggies are tender and chicken is cooked through. Remove chicken; shred, and return to soup. Heat through, and add salt and pepper to taste. Serve with cheese, chips, and avocado.

HOMEMADE CHICKEN TORTILLA SOUP

Steps:

• Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
• Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

KARA'S CHICKEN TORTILLA SOUP

Steps:

• Boil chicken in large pot, with water covering chicken. Cook until tender.
• While chicken is cooking, boil rice in separate pot.
• De-bone chicken once cooked.
• Strain broth through a strainer and place back on stove.
• Add chicken, taco seasoning, rotel, black beans, corn, rice.
• Squeeze limes into soup mixture.
• Add chopped cilantro and jalepeno.
• Add salt and pepper to taste.
• Let sit on stove on low heat for an hour or so to let flavors mix together.
• Top with avocado slices, grated cheese, sour cream, and cilantro.
• Enjoy!