Cheesy Tortilla Soup With Fried Tortilla Strips Recipes

Steps:

• Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.

Steps:

• Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper in a small food processor or blender and blend until smooth. Put the marinade in a plastic bag along with the chicken. Seal the bag and refrigerate for 6 to 8 hours.
• Preheat a grill or grill pan to medium-high heat. Add the jalapeno and grill until the skin is well charred. Remove the jalapeno to a small bowl and cover with plastic wrap to sweat the skin. When cool enough to handle, remove the stem, skin, and seeds, then finely mince.
• Heat a large, heavy bottom pot over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the onion and saute until starting to caramelize, about 5 to 7 minutes. Add the garlic, minced jalapeno, chili powder, cumin, salt and pepper, to taste. Cook about 3 or 4 minutes, being careful not to burn the mixture. Deglaze the pan with some of the chicken stock, scraping up any brown bits from the bottom of the pan.
• Add the remaining chicken stock, the crushed tomatoes and the lime juice. Add the tortilla strips and bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Taste and adjust seasoning.
• While soup base is simmering, heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and put on grill. Grill, turning until cooked through, about 14 to 18 minutes. Remove from the grill, to a large plate and when cool enough to handle, remove the skin and bones and shred. Keep warm.
• Heat the vegetable oil in a tall sided skillet to 350 degrees F. Add the tortilla strips and fry until they are golden brown. Remove to a paper towel lined plate and season with 1 teaspoon of salt and a pinch of chili powder.
• Combine the sour cream, 2 tablespoons tequila, and the remaining lime zest in a small bowl and season with salt and 1 teaspoon black pepper.
• To serve, put some of the shredded chicken in the bottom of each bowl and pour in the hot soup base. Top with diced avocado, fried tortilla strips, the tequila crema, and cilantro. Garnish with lime wedges and serve.

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
• Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
• Top with crushed chips. Serve with lime wedges.

Steps:

• Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
• Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.

Steps:

• Combine all ingredients except for the velveeta cheese, monterey jack cheese and the fried tortilla strips in a crock pot. I used a 4 quart crock pot for this recipe.
• Cook on high for 4 hours or on low for 8 hours.
• Stir in cubed velveeta that last 20 minutes of cooking time.
• Cut tortilla's into strips; fry in vegetable oil over medium high heat until a light golden brown. Drain on paper towels.
• Once velveeta has melted; spoon soup into bowls. Garnish with monterey jack cheese and fried tortilla strips.
• NOTES: You can season tortilla strips with favorite seasoning, salt or leave plain. If you like a spicer soup, add the "hot" rotel or add a diced jalapeno or do both.

Steps:

• Melt butter in medium saucepan on medium heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
• Add tomatoes, chicken broth and taco seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min., stirring occasionally. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
• Top with crushed chips. Serve with lime wedges.

Steps:

• In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
• Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
• Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
• Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
• Add the roasted chicken to the soup and let simmer for 5 more minutes.
• Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.