Copycat El Chico Chicken Tortilla Soup Recipes

Steps:

• 1. In a large sauce pan dissolve bouillon cubes in 4 cups boiling water.
• 2. Add chicken to broth and simmer until cooked through.
• 3. Remove chicken from pan and set aside to cool.
• 4. Add tomato paste, chili powder, hot suace, onion flakes and lime juice to sauce pan and bring to a simmer while stirring.
• 5. Salt to taste.
• 6. Cut chicken into cubes.
• 7. To serve place chicken, cheese, tortilla chips and avocado into bowls and pour broth over them.

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.

Steps:

• Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
• Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
• Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
• While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
• Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.

Steps:

• In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
• Add flour and stir well, cooking for 1 minute more.
• Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
• Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.