Murphys Chicken Tortilla Soup 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.

MURPHY'S CHICKEN TORTILLA SOUP

Steps:

• Cut raw kernels off corn cob with a sharp knife.
• In a large saucepan, melt the butter over moderate heat, add the garlic, onion, corn, carrots, and Anaheim chili.
• Cook for 3 minutes, stirring occasionally, until the onion is translucent.
• Stir in the cumin, chili powder, and oregano.
• Continue stirring another minute to toast the spices.
• Add the tomatoes, stock, cilantro, and chicken, bring mixture to a boil, and simmer for 10 minutes.
• Season with salt and pepper.
• To serve, distribute the broken tortilla chips equally in the bottom of soup bowls.
• Ladle the soup over tortilla chips.
• Garnish each bowl with a tablespoon of cheese.

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.

HOMEMADE CHICKEN TORTILLA SOUP

Steps:

• Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
• Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

LIGHT CHICKEN TORTILLA SOUP

Steps:

• Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
• In a large pot, saute first four ingredients until tender.
• Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
• Cover and bring to a boil.
• Reduce heat to low and simmer for about an hour.
• Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
• Simmer until the vegetalbes are tender, about 30 more minutes.
• To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
• Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
• Lightly sprinkle the tortilla strips with salt if desired.
• Layer the tortilla strips in bowls.
• Sprinkle with chopped avocado if desired.
• Ladle soup into bowl.
• Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

CHICKEN TORTILLA SOUP (QUICK)

Steps:

• Put chicken, corn, chicken broth, black beans, and diced tomatoes in large sauce pan.
• Simmer on medium heat until chicken is is heated.
• Serve with tortillas on the side.