Tex Mex Chicken Tortilla Soup Recipes

TEX-MEX CHICKEN SOUP

Steps:

• In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.

TEX-MEX CHICKEN AND CORN SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
• Ladle the soup into bowls. Top with the chips and scallions.

TEX-MEX CHICKEN TORTILLA SOUP

Steps:

• Cut chicken into 1-inch cubes.
• In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
• Bring to boiling.
• Add chicken; reduce heat.
• Cover and simmer for 10 minutes.
• Add corn and seasonings, salting to taste.
• Simmer, covered, for 10 more minutes.
• Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!

TEX-MEX CHICKEN TORTILLA SOUP

Steps:

• If using tortilla rather than broken chips for garnish, using a pizza cutter or sharp knife, thinly slice tortilla into strips and fry in hot oil until crisp (baking works as well).
• Drain and set aside.
• Saute onion and garlic in olive oil in soup pot until tender.
• Add chicken broth, green chilies, diced tomatoes, chili powder, cumin, cayenne pepper, and cooked meat.
• Season to taste with salt and pepper.
• Bring mixture to a boil, then reduce heat, and simmer for 15 minutes.
• Serve soup in bowls, garnished with crisp tortilla strips (or broken chips), shredded cheese, chopped cilantro, sliced scallion, and jalapeno peppers.

TEX-MEX TORTILLA SOUP

Steps:

• 1. In a large stock pot, place chicken and cover with cold water. Add salt and pepper. Bring to a boil over medium heat.
• 2. Cut large onion into quarters. Cut carrots and celery into 3" pieces. Wrap all vegetables, including bay leaf in cheesecloth and tie. Place into pot with chicken. Bring back to a boil. Cook until chicken is cooked all the way through.
• 3. Remove chicken from fresh stock and set aside to cool. Strain fat and vegetables from stock and discard to trash. Reserve the stock for soup.
• 4. In a large skillet over medium heat, add 2 tbsp Oil. Add chopped onion. Cook until almost translucent. Add chopped garlic and small can of green chilies. Cook about 2 minutes more, stirring constantly.
• 5. In a medium size mixing bowl, whisk together one cup stock, taco seasoning and ranch dip mix until there are no lumps. Add to stock.
• 6. Add Rotel style tomatoes and Ranch Style beans, including juice. Add box of frozen green beans.
• 7. Bring soup to a boil on medium high heat, then turn down to medium low heat and simmer for approximately 30 minutes. Add additional stock if needed.
• 8. While soup is simmering, take all of the chicken meat off of the bones and shred with two forks.
• 9. Add chicken, chopped cilantro and frozen corn. Stir well. Bring back to a simmer adding stock if needed. Cook additional 5-10 minutes.
• 10. Serving suggestions: Crush up tortilla chips and a hand full of shredded cheese in the bottom of a soup bowl. Pour hot soup over chips and cheese. Top with fresh avocados and lime wedges.

TEX-MEX CHICKEN SOUP

Steps:

• In a 4 quart soup kettle saute onion, garlic, in oil until tender.
• Add the rest of the ingredients and bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.
• Top individual servings with cheese and serve with tortilla chips or strips.

TEX-MEX BURRITOS

Steps:

• Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
• Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
• Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
• Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.