Chicken Tortilla Soup Similar To Houstons Recipes

CHICKEN TORTILLA SOUP RECIPE

Steps:

• Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
• Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
• Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
• Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
• Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

CHICKEN TORTILLA SOUP (SIMILAR TO HOUSTON'S)

Steps:

• Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.
• Add chicken broth and bring to a boil.
• Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.
• Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup).
• Let boil for 20 minutes or until tortillas are incorparated into the soup.
• Stir occasionally to keep the soup from sticking as it thickens.
• Reduce heat and add 6 oz cheese.
• Simmer for additional 10 minutes.
• Add milk and simmer for another 10 minutes.
• Serve with shredded cheese and corn tortilla chips on top.

CHICKEN TORTILLA SOUP

Steps:

• Chicken and Broth: Toast corn tortillas in a 350 degrees F oven until crisp and lightly browned.
• Cool slightly, and break into large pieces.
• Combine chicken breasts, tortilla pieces, and remaining ingredients in a large kettle over medium heat, and stir to combine.
• Bring to a full boil, reduce heat to low, cover, and simmer gently for 45 minutes, skimming the surface as needed and stirring several times.
• Remove the chicken breasts from the kettle, and cool until you can skin them and pull the meat from the bones.
• Set the meat aside, and return the skin and bones to the kettle, return to a vigorous simmer, and cook for another 20 minutes.
• Reserve and shred or coarsely chop 1-1/2 cups (12 oz) of the chicken, reserving the rest for another use.
• Strain the broth into a bowl, discarding the bones, skin, and vegetables.
• Set the broth aside for 5-10 minutes to allow fat to rise to top, and skim off as much as you can.
• Place broth in freezer for 30 minutes, and skim off the solidified fat.
• Refrigerate chicken and broth separately until you are ready to finish making the soup just before serving.
• Before serving the soup, you need to make a serious choice.
• Do you want a lot more flavor and better texture, or do you want less fat?
• If you opt for flavor, fry the tortilla strips until crisp, and season to taste with salt and pepper.
• If you want low-fat, bake them until crisp, but they will get soggy within seconds of being dropped into the soup.
• Your choice!
• Soup and Garnish: To serve the soup, bring broth to a boil, add chicken, and simmer until chicken is heated through.
• Divide the cilantro, avocado, chopped green onions, and half of the tortilla strips between four large bowls.
• Strain shredded chicken from broth, and divide between bowls.
• Fill each bowl with broth, and sprinkle with a few more tortilla strips.
• Serve immediately, with remaining tortilla strips and lime wedges for garnish.
• Tell your guests to squeeze a little lime juice into the soup before eating to add an extra layer of flavor.