Chef Dads Chicken Tortilla Soup Valley Dish Recipe 55 Recipes

CHICKEN TORTILLA SOUP I

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.

CHEESY CHICKEN TORTILLA SOUP

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.

CHICKEN TORTILLA SOUP

Steps:

• Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
• Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
• Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.

CHEF DAD'S CHICKEN TORTILLA SOUP VALLEY DISH RECIPE - (5/5)

Steps:

• After you've peeled meat from your chicken, chop it into bite size pieces then put in a bowl with the juices that came from its container. Set aside. Combine your spices in a small bowl and mix well then set aside. In a large pot or Dutch oven over medium high heat, melt your butter then add the onion, celery, garlic & jalapeno. Sprinkle about � of your spice blend over the top then saut�or about 5 minutes until the veggies have become tender. Add the stock, tomato sauce, diced tomatoes, corn, hot sauce and remaining spice blend. Stir well and bring up to a simmer. Once it starts simmering, lower the heat to medium low and continue simmering (uncovered) for 5-10 minutes � stirring occasionally. Add your chicken to warm thru then taste for any seasoning adjustment you may want to make. Turn off heat then cover until ready to serve. Sprinkle tortilla strips or crushed chips over the top when serving. Cooks Notes: When buying canned tomato products, I always recommend the organic brands for better flavor. If you don't have frozen corn available, use 1 can, drained. Finally, 5 cups of chicken stock is an odd number, so go ahead and use one 32 oz. container (4 cups) + 1 cup of water if you'd like.

DAD'S CHICKEN SOUP

Steps:

• Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.