Round 2 Recipe Tortilla Soup Recipes

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

ROUND 2 RECIPE - COCONUT CHICKEN SOUP

Steps:

• Put the chicken into a large pot, cover it with water, and add a big pinch of salt. Cover and bring it to a boil over high heat. Reduce to a simmer, skim the scum, and cook until the chicken is cooked through, 35 to 40 minutes. Remove the chicken. Strain the broth and put it back into the pot over medium heat.
• When the chicken is cool enough to handle, shred the meat and discard the skin and bones. Add the coconut milk, chile, scallion, ginger, lime juice, and chicken to the broth and simmer for 10 minutes. Taste and adjust the seasoning with salt and pepper. Serve in bowls garnished with cilantro.

ONLINE ROUND 2 RECIPE - SPANISH TORTILLA

Steps:

• In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste.
• Preheat the oven to 350 degrees F.
• In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat. Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes. Remove from the oven to a cutting board and let cool for 5 minutes. Cut into wedges and transfer to a serving platter.
• Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.

ONLINE ROUND 2 RECIPE - TURKEY SOUP

Steps:

• In a large pot over high heat, add the turkey parts and cover with 4 quarts water. Add the thyme, bay leaves, and a big pinch of salt and bring to a boil. Reduce the heat to simmer, skimming any scum that rises to the surface. Cook until the turkey is cooked through and the liquid has reduced a bit, about 45 minutes. Remove the turkey from the pot. When it is cool enough to handle, shred the meat and discard the skin and bones. Strain the broth.
• Wipe out the pot, put it over medium-high heat, and add the oil. When it is hot, add the onions, celery, carrot, and parsnip, season with salt and pepper, and cook until softened, 7 to 8 minutes. Add the garlic and cook for another minute. Add the turkey broth and bring to a simmer. Add the meat to the pot and let it simmer to warm through, about 10 minutes. Remove from the heat and stir in the parsley just before serving.

ROUND 2 RECIPE GERMAN DUMPLING SOUP

Steps:

• In a medium pot over medium heat, add the oil. When it is hot, add the onion and cook until it begins to soften, 2 to 3 minutes. Add the cabbage, season with salt and pepper, and cook until the cabbage begins to soften, about 3 to 4 minutes. Add the chicken stock and cider, bring it to a boil, reduce to a simmer, and cook until the cabbage and onions are soft, about 8 to 10 minutes. Add the dumpling and heat through. Taste and adjust seasoning with salt and pepper.

TORTILLA SOUP

Steps:

• Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

TORTILLA SOUP I

Steps:

• In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
• Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
• Place toasted tortilla strips in each bowl and pour soup over strips.