CHICKEN TORTILLA SOUP
This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it's tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.
Provided by Mark Bittman
Categories dinner, editors' pick, soups and stews, appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams
TEXAS STYLE CHICKEN TORTILLA SOUP
My own recipe adapted from two or three separate recipes to make this one unique and delicious soup. This recipe is on my "most often requested list." Don't let the amount of ingredients scare you, it really is quite easy to make!
Provided by SReiff
Categories Clear Soup
Time 1h
Yield 10-15 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 156.1, Fat 6, SaturatedFat 1.2, Cholesterol 21.1, Sodium 639, Carbohydrate 15.8, Fiber 2.5, Sugar 7, Protein 11.4
TEXAS CHICKEN TORTILLA SOUP
This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!
Provided by Kim D.
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
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.
HOMEMADE CHICKEN TORTILLA SOUP
Steps:
- In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.
Nutrition Facts : Calories 200 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 941mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
TEXAS CHICKEN SOUP
Make and share this Texas Chicken Soup recipe from Food.com.
Provided by Templar
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 783.9, Fat 9.8, SaturatedFat 1.9, Cholesterol 109, Sodium 2223.2, Carbohydrate 115.2, Fiber 24.3, Sugar 15.3, Protein 67
TEXAS TORTILLA SOUP
Make and share this Texas Tortilla Soup recipe from Food.com.
Provided by bssagman
Categories Stocks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.).
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