Lindas Special Chicken Tortilla Soup 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

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.

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.

LINDA'S SPECIAL CHICKEN TORTILLA SOUP

Steps:

• Cook chicken until done. Remove skin and bones and cut chicken into small chunks.
• In a large pot, saute onion and garlic in olive oil. Add chicken chunks, cumin, and lime juice and mix well over medium heat. Add tomatilla salsa, chicken broth, and water, and stir well. Simmer over medium heat for 20 minutes.
• Cut corn tortillas into strips, place on baking sheet, spray with cooking spray. Bake in 400 degree oven about 10-15 minutes or until crispy.
• To serve, place some crispy tortilla strips in a bowl, top with some shredded pepper-jack cheese, and top with hot soup.

SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil, add the plum tomatoes and arrange them in an even layer, cut sides up. Add the onions, cherry tomatoes, garlic and jalapeños, distributing them evenly, and broil for 15 minutes, checking and rotating the pan every 5 minutes to make sure the vegetables are charring and blistering evenly. (The vegetables should be blackened in spots, slumped and sizzling. Many of the cherry tomatoes will have burst.)
• Discard the garlic skins, then roughly chop the onion, garlic, jalapeños and plum tomatoes, transferring them to a 5- to 8-quart slow cooker. Transfer the cherry tomatoes and any juices to a separate bowl and refrigerate.
• Stir the oil, tomato paste, cumin, oregano, salt, onion powder and garlic powder into the slow cooker, followed by the chicken broth, carrots and chicken thighs. Cover and cook on low for 5 hours.
• Before serving, fold the avocado into the cherry tomatoes; season with a pinch of salt and the juice of half the lime.
• In the slow cooker, coarsely shred the chicken with two forks. Add the juice of the remaining lime half, and season to taste with salt.
• Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.