Lucindas Tortilla Soup Recipes

CHICKEN TORTILLA SOUP RECIPE

Steps:

• Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
• Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
• Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
• Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
• Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

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.

DIONICIA'S FAMOUS CHICKEN TORTILLA SOUP

Steps:

• Boil tomatoes 10 minutes.
• Place tomatoes and next 8 ingredients in blender and blend for 4 minutes.
• Saute onion in oil and add blender contents by pouring through a mesh strainer.
• Add one quart of water to strainer and swirl.
• Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot.
• Add one more quart of water.
• Add chicken bouillon and chicken pieces and boil until chicken is cooked.
• Fry tortilla strips in oil until crispy.
• Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone.
• Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese.
• Pour boiling broth over ingredients in bowl and serve.

LINDA'S SPECIAL CHICKEN TORTILLA SOUP

Steps:

• Cook chicken until done. Remove skin and bones and cut chicken into small chunks.
• In a large pot, saute onion and garlic in olive oil. Add chicken chunks, cumin, and lime juice and mix well over medium heat. Add tomatilla salsa, chicken broth, and water, and stir well. Simmer over medium heat for 20 minutes.
• Cut corn tortillas into strips, place on baking sheet, spray with cooking spray. Bake in 400 degree oven about 10-15 minutes or until crispy.
• To serve, place some crispy tortilla strips in a bowl, top with some shredded pepper-jack cheese, and top with hot soup.

LUCINDA'S TORTILLA SOUP

Steps:

• Divide chicken broth between 4 bowls and top each with some shredded chicken, a few slices of avocado and radish, and a few cilantro leaves. Squeeze lime juice over soup, add a few tortilla chips, and serve hot.