Chicken Tortilla Dumpling Soup Recipes

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.

Steps:

• In a 3-qt. saucepan, bring the soup and water to a boil. Stir in chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered, for 25-30 minutes, stirring occasionally. Sprinkle with parsley.

Steps:

• Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

Steps:

• Fill 4-quart pot half full with water.
• Boil chicken until tender.
• While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
• Remove cooked chicken and shred with a fork or cut into cubes.
• Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
• Bring to a rolling boil.
• Drop individual tortillas into pot one piece at a time.
• Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
• Boil medium/high heat for 12 minutes.
• Remove from heat.
• Add 1 cup of milk and move the dumplings around gently to mix the milk.

Steps:

• Place the chicken, onions half the celery, salt, pepper and thyme. Cover with water and bring to a boil. Reduce heat to low and simmer (covered) for 1 hour.
• Take the chicken out of the pot and remove the meat from the bones (reserve). Place bones back in the pot and continue cooking for 1 hour longer.
• Strain broth and return to pot with remaining celery and carrots. Cook 20-30 minutes longer.
• Cut the flour tortillas in 1-inch wide strips; then cut strips into 3 or 4 pieces. Add tortilla pieces and chicken to the boiling broth and simmer for 5 minutes longer. Soup may be served with additional flour tortillas which have been warmed in the oven.
• Note: AlabamaNeeNee, of the TOHBB, suggests using the above recipe as basis for her chicken and dumplings. She does it this way: In step 3, when the vegetables are tender, sprinkle in about 3 tablespoons of flour, a little at a time, stirring constantly so broth will thicken slightly. She suggests you may wish to add a can of cream of chicken soup at this point if the flavor of the soup needs enhancing. Continue with the recipe.

Steps:

• Preheat the oven to 375 degrees F.
• Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
• Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
• Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.