Chicken tortilla soup recipes??

Go over to Pioneer Woman's website. Ree Drummund has a great recipe. She also has a great web site that has fantastic food pron. I cooked her chicken tortilla soup and it was good.

I've made this one before, and it was outstanding:

http://allrecipes.com//Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx

Here's one we've used with great success:

¼ cup vegetable oil
4 6-inch corn tortillas, halved and cut into strips
8 6-inch corn tortillas, cut into bite-sized pieces
1 medium onion, chopped
6 garlic cloves, minced
½ cup cilantro, chopped
1 15-oz. can diced tomatoes in juice
6 cups chicken or turkey broth
1 Tbsp. ground cumin
2 tsp. chili powder
2 bay leaves
4 skinless chicken breast halves
¼ tsp. cayenne pepper
2 cups sharp cheddar cheese, shredded
2 avocados, pitted & diced


Heat oil in small skillet. Add tortilla strips in batches, frying until golden. Drain on paper towels. Salt well and set aside.
Pour frying oil into large, heavy pot over high heat. Add tortilla pieces (not the ones you just fried, the other ones), onion, garlic, and cilantro, and sauté about 3 minutes. Stir in tomatoes with juices, and bring to a boil. Add broth, cumin, chili powder, and bay leaves. Return to boil. Add chicken and cayenne pepper, and reduce heat. Simmer until chicken is cooked through, about 15 minutes. Remove soup from heat. Using slotted spoon, remove bay leaves. Transfer chicken to a plate, and let cool. Shred chicken and return to soup. Ladle into bowls. Top with cheese, avocado, and FRIED TORTILLA STRIPS.

[FONT=&quot]This is my recipe. I took the epazote idea from Rick Bayless.

Chili Paste[/FONT][FONT=&quot]
[/FONT][FONT=&quot]1/2 large onion[/FONT][FONT=&quot]
[/FONT][FONT=&quot]4 dried ancho chilies[/FONT][FONT=&quot]
[/FONT][FONT=&quot]4 dried pasilla chilies[/FONT][FONT=&quot]
[/FONT][FONT=&quot]5-6 cloves of garlic[/FONT][FONT=&quot]

[/FONT][FONT=&quot]Cut of the stems and shake out most of the seeds. Put in a sauce pan. Add the onion quartered and peeled garlic. Cover with water and simmer for 30 min. Then put in blender (with only a little of the water) and blend into a paste.

4 cups of shredded smoked chicken[/FONT][FONT=&quot]
[/FONT][FONT=&quot]Dice 1 medium onion[/FONT][FONT=&quot]
[/FONT][FONT=&quot]Dice 1 large carrot[/FONT][FONT=&quot]
[/FONT][FONT=&quot]2 quarts of chicken broth[/FONT][FONT=&quot]
[/FONT][FONT=&quot]1/2 t ground marjaron[/FONT][FONT=&quot]
[/FONT][FONT=&quot]1/2 t ground thyme[/FONT][FONT=&quot]
[/FONT][FONT=&quot]5-6 sprigs of cilantro or epazote[/FONT][FONT=&quot]
[/FONT][FONT=&quot]5-6 cloves garlic chopped[/FONT][FONT=&quot]
[/FONT][FONT=&quot]1 can garbanzo beans drained
Optional Cayenne Pepper or a few dashes of hot sauce for a little heat.[/FONT][FONT=&quot]
[/FONT][FONT=&quot]limes[/FONT][FONT=&quot]
[/FONT][FONT=&quot]avocado[/FONT][FONT=&quot]
[/FONT][FONT=&quot]5-6 T of chili paste[/FONT][FONT=&quot]

[/FONT][FONT=&quot]In a dutch oven, cook the onion and carrot in a little olive oil until the onion just starts to brown, about 7 min. Then add the garlic and cook for a minute longer. Then add the broth, beans, marjaron, thyme, and cilantro. Then add 5-6 Tablespoons of the chili paste. Let simmer, partially covered for 30 min. After simmering, pull the cilantro or epazote.[/FONT][FONT=&quot]

[/FONT][FONT=&quot]Cut a fresh corn tortilla in strips and fry in corn oil.[/FONT][FONT=&quot]

[/FONT][FONT=&quot]To serve, put some of the chicken, tortilla strips, slice of avocado in the bowl and ladel in some of the soup. Garnish with fresh cilantro and serve with a wedge of lime.[/FONT][FONT=&quot]

[/FONT]

Chef Dean Fearing's Tortilla Soup with South of the Border Flavors (Serves 4)

3 tablespoons corn oil

4 corn tortillas, cut into long strips

8 garlic cloves, peeled

2 cups fresh onion puree

4 cups fresh tomato puree

5 dried Ancho chilies, fire roasted and seeded (See Note #1)

2 Jalapenos, chopped 1 tablespoon cumin powder

1 tablespoon epazote, chopped (or 2 T. chopped fresh cilantro)

1 teaspoon ground coriander

1 large bay leaf

1 ½ quarts Chicken Stock

Salt to taste

Lemon juice to taste

Cayenne pepper to taste

1 smoked chicken breast, skinless, boneless, and diced small

1 large avocado, peeled, seeded, and cut into small cubes

½ cups shredded Boyaca (Latin Cheddar) cheese

4 tablespoon Green Cabbage, small dice

3 tablespoon Red Radish, small dice

1 tablespoon Jalapeno Pepper, seeded and minced

4 corn tortillas, cut into thin strips and fried crisp

Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by half. Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne

NOTE #1 - Using a pair of kitchen tongs, hold each chili directly over open flame. Lightly roast each chili on all sides for about 30 to 45 seconds. (Be careful not to blacken or burn chilies.) When chilies are cool, remove seeds and stem. This same process can be done in a preheated 400 degree oven. Cook chilies for about 2 to 3 minutes.

Garnish each warm soup bowl with smoked chicken breast, avocado, shredded Boyaca (Latin Cheddar) cheese, Green Cabbage, Red Radish, Jalapeno Pepper, and corn tortillas. Ladle 8oz of Tortilla Soup over the garnish. Serve immediately.

Dean Fearing, Fearing’s Restaurant

Here's the recipe that I've been using.
2 - 2.5 cups shredded chicken breast
2 cans chicken broth
1 can beef broth
1 can cream of chicken soup
1 small onion, chopped
1 bell pepper, chopped
1 can fire roasted tomatoes
1 (4 oz) can chopped green chilies
6-10 tomatillos, husked
2 cloves garlic, finely minced
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon Worcestershire sauce, optional
black pepper, salt & pepper powder (chipotle) to taste
¼ cup fresh parsley, chopped
Cilantro, optional
Shredded pepper jack cheese
Avocado, sliced
Instructions:
1. Combine the chicken broth, beef broth, tomatillos, garlic cloves, onion, bell pepper, chili powder, green chilies & cumin in large saucepan and simmer until vegetables are tender, approximately 20 minutes.
2. Puree the soup mixture in a food processor. Return to the saucepan and add the tomatoes, parsley, Worcestershire sauce, cream of chicken soup and chicken. Simmer for 15 minutes. Season to taste.
3. Ladle soup into bowls. Top with tortilla strips, cheese, avocado and cilantro.

I usually smoke a whole chicken and use the breast and thigh meat. I like alot of chicken in my soup.
I also take either corn or flour tortillas and cut in strips and fry. Add sea salt when coming out of the oil. Much better than store bought chips.

Super easy and super good.

This is crock pot sorta stuff (i suspect you could even "cook" it in the microwave)

Saute some onion
1 can of whole kernel corn
1 can of black beans
2 cans of GREEN enchilada sauce
2 or 3 handfuls shredded chicken
chili powder and other seasonings as you see fit (jalapenos, pepper, salt, etc)


We often top our bowls with shredded cheese and sour cream. Toss in some tortilla chips and/or some warm tortillas and yum, yum.

This is my favorite:
http://allrecipes.com/recipe/catherines-spicy-chicken-soup/detail.aspx
Apparently 1145 other users rated it 5 stars and it is the top rated chicken tortilla soup recipe on the website. :thumb:

I just came back from a restaurant called Norms and had chicken tortilla soup. I almost had an orgasm it was so good! Its my favorite soup besides clam chowder. I order them everywhere I go. I guess I should learn this recipe too.

[FONT=&quot]My SIL was in town and requested tortilla soup. For whatever reason, my recipe always changes. This is what I did.

Chili Paste[/FONT][FONT=&quot]
[/FONT][FONT=&quot]1/2 large onion[/FONT][FONT=&quot]
[/FONT][FONT=&quot]6 dried New Mexico chilies[/FONT][FONT=&quot]
[/FONT][FONT=&quot]6 dried guajillo chilies
[/FONT][FONT=&quot]6 dried arbol chilies
[/FONT][FONT=&quot]6 cloves of garlic
1 Tbsp cumin seeds
Water to cover[/FONT][FONT=&quot]

[/FONT][FONT=&quot]Chili Sauce - Cut of the stems and shake out most of the seeds. Put in a sauce pan. Add the onion quartered, cumin seeds and peeled garlic. Cover with water and simmer for 15 min. Then put in blender (with only a little of the water) and blend into a paste. Run through a strainer to get out the chunks.



Chicken - A four pound chicken. Butchered the breasts and leg quarters. They were seasoned with salt and pepper and went to the kettle for smoke over cherry. After they came off, they were pulled and saved off for later.



Stock - The carcass and the wings went into a stock pot with 4 carrots, 1 onion and 6 ribs of celery. I seasoned with salt, pepper, Mexican oregano, and 10 sprigs of cilantro. Covered with 3 1/2 quarts of water. Simmered for 90 min. After, I ran through a sieve and skimmed off the fat.



Soup - I diced fine 1/2 an onion, 4 carrots, 4 ribs of celery and 1 diced roasted red bell pepper. Sweated with olive oil and seasoned with salt for about 10 min. Then I added the chicken stock. Added 2 -32 oz cans of hominy (drained) and simmered for 25 min. 1/2 cup of the Chili Sauce and re-seasoned with salt and pepper.

Serving time.
[/FONT]
Each bowl got 3/4 cup of smoked chicken, 1/2 of a diced avocado, soup, chopped cilantro and some fried tortilla strips. And a wedge of lime.

I made a taco type soup today . Use taco mix pinto beans , and horminy which give it a great flavor