CHICKEN TORTILLA SOUP
This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it's tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.
Provided by Mark Bittman
Categories dinner, editors' pick, soups and stews, appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
- Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
- When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
- While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
- Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams
TEXAS CHICKEN QUESADILLAS
These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
Provided by MICHELLE
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
- Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
- Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
- One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 46.2 g, Cholesterol 47.9 mg, Fat 14.3 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 753.5 mg, Sugar 8.3 g
MEXICAN CHICKEN TORTILLA SOUP
Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn. Top with sour cream, lime juice, chopped fresh cilantro, and shredded Monterey Jack cheese, if desired.
Provided by Chef Dra
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
- Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
- Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
- Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
- Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
- Ladle soup into bowls and top with tortilla strips.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 18.3 g, Cholesterol 70.4 mg, Fat 16.3 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 3.5 g, Sodium 441.8 mg, Sugar 3.9 g
TEXAS STYLE CHICKEN TORTILLA SOUP
My own recipe adapted from two or three separate recipes to make this one unique and delicious soup. This recipe is on my "most often requested list." Don't let the amount of ingredients scare you, it really is quite easy to make!
Provided by SReiff
Categories Clear Soup
Time 1h
Yield 10-15 serving(s)
Number Of Ingredients 19
Steps:
- In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
- Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
- Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.
Nutrition Facts : Calories 156.1, Fat 6, SaturatedFat 1.2, Cholesterol 21.1, Sodium 639, Carbohydrate 15.8, Fiber 2.5, Sugar 7, Protein 11.4
TEXAS CHICKEN TORTILLA SOUP
This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!
Provided by Kim D.
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, heat butter and oil over medium heat.
- Add onions, jalapeno, garlic, carrots and raw chicken.
- Simmer 5 minutes.
- Stir in seasonings.
- Add tomatoes and chicken broth.
- Stir well and simmer for 1 hour, stirring occasionally.
- To serve, crumble tortilla chips in the bottom of individual soup bowls.
- Fill bowls with soup and top with cheese.
TEXAS CHICKEN VEGETABLE SOUP
Chicken vegetable soup with a Texas twist! Made from items you can keep in the panty, this soup is also a great recipe for once a month cooking. I even put a bag of cheese in the freezer alongside the soup and take it all out when I am ready to serve.
Provided by BaysChick
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine vegetable juice, chicken broth, chicken, green onions, cilantro, Worcestershire sauce, garlic powder, chili powder, and cumin in a large pot. Bring to a boil; reduce heat and simmer until flavors combine, about 25 minutes.
- Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.4 g, Cholesterol 57 mg, Fat 25.9 g, Fiber 5.3 g, Protein 22.9 g, SaturatedFat 8.1 g, Sodium 1949.9 mg, Sugar 11 g
HOMEMADE CHICKEN TORTILLA SOUP
Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.
Provided by ladyw4kids
Categories Tortilla Soup
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
- Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g
TEXAS TORTILLA SOUP
Make and share this Texas Tortilla Soup recipe from Food.com.
Provided by bssagman
Categories Stocks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat butter and oil in large kettle and saute onion, jalapeno, garlic, carrots, celery & chicken. Simmer 5 minutes.
- Combine all spices & Tabasco. Coat vegetable mixture withe spices. chicken stock and bay leaves. Simmer 1 hour, add lime juice. Serve over fried corn tortilla strips. (I just use tortilla chips like Tostitos.).
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