Five Star Restaurants Chicken Tortilla Soup Recipes

FIVE-STAR RESTAURANT'S CHICKEN TORTILLA SOUP

Steps:

• Stock: Use a 16 quart stock pot and bring everything to boil.
• Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).
• Drain and reserve broth only.
• Save chicken for another use or you can shred it and put it into the soup.
• Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes.
• Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.
• Cook until the tortillas are dissolved.
• Use a blender and blend the soup when it's cooled.
• Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.

HOMEMADE CHICKEN TORTILLA SOUP

Steps:

• In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

CHICKEN TORTILLA SOUP

Steps:

• Cut up chicken breast.
• In a large soup kettle put can of fat-free chicken broth in the pot with the breast.
• Add barley and cumin.
• Cook on medium heat till chicken is done and tender.
• Add all remaining ingredients.
• Bring to a boil, then turn down to simmer.
• Simmer on low about 15 minutes.
• To serve, put soup in bowl, stir in a couple of jalapeño pepper rounds. Top with 1 tablespoon of cheddar cheese, 1 tablespoon of mozzarella or jack cheese and top with tortilla chips.
• HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray or whatever you use.
• Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in 1/2-inch wide strips and arrange in 1 layer at a time on baking sheet.
• Bake at 400°F till lightly browned; break up in your soup and ENJOY.

CHICKEN TORTILLA SOUP V

Steps:

• In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
• Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

CHICKEN TORTILLA SOUP - RESTAURANT STYLE

Steps:

• Heat 1 Tablespoon of olive oil in a large soup pot over medium heat and cook diced chicken pieces for 5 minutes, stirring often so they don't get brown - remove chicken and set aside.
• Heat 1 Tablespoon of olive oil in the same large soup pot over medium heat and add onion cook for 1 minute stirring often.
• Press 2 cloves of garlic into the pot over the onions and cook for another minute - continue stirring so the onions and garlic do not brown.
• Add the two cans of green chilies and cook for another minute.
• Add the cooked chicken, refried beans and broth (I buy broth by the carton and measure the broth by filling the empty refried bean can) - blend this mixture well.
• Add 1 Tablespoon of southwest seasoning and 1/2 cup of shredded sharp cheddar cheese (or your favorite) - simmer soup on medium low heat until heated through. At this point the soup is ready, but if you simmer on low heat for another 15 - 30 minutes it will give the seasoning a chance to blend well.
• While the soup is simmering preheat oven to 350 and cut the tortillas into very thin strips using a pizza cutter - when watching carbs I use 1/2 tortilla per person.
• Place tortilla strips 2 teaspoons of olive oil and 4 pinches of salt in a ziplock bag and shake well.
• Spread into 1 layer on cookie sheet spayed with oil (make the strips in shapes rather than all of them be completely flat) and bake for 5 - 7 minutes. (I have also toasted these in a large frying pan if you prefer method).
• This recipe makes four hearty 2 1/2 cup portions - Ladle soup into bowls, garnish each bowl with tortilla strips, 1/8 cup of shredded cheese, a dollop of sour cream and a few cilantro leaves. (Serving Idea: I have also served this soup with cheese quesadillas).