Susans Easy Tortilla Soup Recipes

Steps:

• CHICKEN: Bring 2-3 cans of broth to a boil in a medium pot, add the chicken (make sure it is covered with broth), turn heat to low and cook for 15 minutes, making sure the liquid doesn't bubble(simmer or boil) at all. After 15-20 minutes, cut into thickest part of chicken to ensure it is JUST cooked through. Reserve broth. I shred my chicken in my kitchenaid standmixer. Place whole drained but still hot chicken breasts into the work-bowl. Use the mixing paddle to shred the hot chicken in seconds. Set aside to use later.
• In a large pot, heat oil over medium high and saute onion for 2-3 minutes. Add garlic and continue to cook an additional 1-2 minutes. Add Cumin, Chili powder and cayenne if using. turn heat to medium and "bloom" the spices for 1-2 minutes over medium heat, stirring constantly.
• Add all the broth(don't forget the poaching liquid). Turn heat to high. Add the Rotel, corn, and zucchini, chopped green chiles and 1/4 c. minced cilantro stems. Bring to a boil, reduce heat to medium-high and simmer gently for 30 minutes. Season with salt and pepper if desired. Turn off heat and add shredded chicken.
• TO SERVE: Ladle soup into bowls and roughly break some tortilla chips into soup. Sprinkle shredded cheese over the chips. Garnish with chopped cilantro leaves, avocado chunks, a dollop of sour cream and pickled jalapeno slices if using.

Steps:

• For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
• For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

Steps:

• For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
• For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
• For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

Steps:

• In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

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.

Steps:

• Saute the onion and garlic in a little oil until cooked.
• Add the rest of the ingredients except the cilantro and lime juice and simmer for 15 minutes until heated through.
• Remove from heat and add the cilantro and lime juice.
• Serve in bowls and put crushed corn chips on top.