Texas Chicken Tortilla Soup Recipes

TEXAS STYLE CHICKEN TORTILLA SOUP

Steps:

• In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
• Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
• Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.

TEXAS CHICKEN TORTILLA SOUP

Steps:

• In a large stockpot, heat butter and oil over medium heat.
• Add onions, jalapeno, garlic, carrots and raw chicken.
• Simmer 5 minutes.
• Stir in seasonings.
• Add tomatoes and chicken broth.
• Stir well and simmer for 1 hour, stirring occasionally.
• To serve, crumble tortilla chips in the bottom of individual soup bowls.
• Fill bowls with soup and top with cheese.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

TEXAS CHICKEN SOUP

Steps:

• Put a large stock pot on medium heat. Into the large pot, empty the canned stuff and mix in the two packets of seasoning.
• For best results use the "Hidden Valley Ranch Salad Dressing & Seasoning Mix.".
• Chop the onion and chop the chicken breast, then put both into a skillet with a bit of olive oil over medium heat until the chicken is cooked.
• Once the meat is browned, drain and add the chicken and onion to the stock pot.
• Cover and simmer for one hour.
• Sprinkle shredded cheese over each bowl and serve with torilla chips.

TEXAS TORTILLA SOUP

Steps:

• Heat butter and oil in large kettle and saute onion, jalapeno, garlic, carrots, celery & chicken. Simmer 5 minutes.
• Combine all spices & Tabasco. Coat vegetable mixture withe spices. chicken stock and bay leaves. Simmer 1 hour, add lime juice. Serve over fried corn tortilla strips. (I just use tortilla chips like Tostitos.).

TEXAS CHICKEN TORTILLA SOUP

Steps:

• 1. In a large stockpot bring the stock/broth, reserving one cup, to a simmer. Over medium heat, add 2 tablespoons of oil in a skillet. Add onion and garlic. Cook until onions are translucent. Add the green chilies, cooking for about 2 minutes more. Add onion/chili mixture to the stockpot. In a bowl whisk together the reserved stock; taco seasoning and dry ranch mix until there are no lumps. Stir into stockpot. Add can of Rotel and Ranch style beans, juices and all, to stockpot. Simmer for 20 to 25 minutes. Add Corn, green beans, cilantro and chicken meat. Simmer additional 10 minutes. Crunch up tortilla chips and place handful in soup bowl, top with as much cheese as you like (I like a handful) then ladle hot soup onto chips and cheese. Mix & enjoy! You will find that you have two completely different soups with and without the cheese and chips. They are both Yummy.
• 2. Squeeze 1 quarter of lime over avacados to keep from browning. Serve remaining lime quarters and avocado to the side. Add to soup for a fresh brightness.
• 3. *Cook's note: You can boil a whole chicken or chicken pieces with 1 onion, quartered, 3 whole cloves of garlic, 2 stalks of celery, and 2 carrots (celery and carrots cut in 4 inch pieces). When the chicken is done, cool, and take the meat off the bone. Strain the stock of the vegetables, throwing them away and use the stock in place of the canned stock. A store bought roasted or rotisserie chicken works well, also.