Chef Willies Chicken Tortilla Soup Recipes

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.

Steps:

• Instructions: In your large pot, sauté your vegetables until they become translucent and then add your dried spices and your chopped garlic sauté until the vegetable just start to caramelize then add your water, chicken stock/broth, and diced tomatoes with the juice. Bring to the boil and reduce your heat to just a bubble a second. Add a handful of your tortilla chips at this time all crumbled up and mix thoroughly. Using your pre-heated heavy cast iron pan on medium heat, sauté your chicken until it is nicely browned on all sides but not cooked through. Place the whole pieces into the soup and take a cup of your soup stock and pour into the cast iron pan and lightly scrape the bottom of the pan, let it come to the boil, and pour it into your soup. At this time, only lightly salt in order to flavor the soup and the chicken. Allow your soup to cook for a minimum of 2 hours, de-fatting the top of the soup with a ladel, and then until your chicken is fork tender, at this time use your tongs and pull apart the chicken meat into servable pieces At Service Time: Place in bowls 3-4 Tablespoons of Spanish Rice, soup and then top with a good portion of tortilla strips, your fanned avocado, a well rounded tablespoon of salsa, a good pinch of cheese and another pinch of cilantro. ENJOY!!!

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.