Copycat El Chico Chicken Tortilla Soup Recipes

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COPYCAT EL CHICO CHICKEN TORTILLA SOUP

Make and share this Copycat El Chico Chicken Tortilla Soup recipe from Food.com.

Provided by LeslieNY3912

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Copycat El Chico Chicken Tortilla Soup image

Steps:

  • 1. In a large sauce pan dissolve bouillon cubes in 4 cups boiling water.
  • 2. Add chicken to broth and simmer until cooked through.
  • 3. Remove chicken from pan and set aside to cool.
  • 4. Add tomato paste, chili powder, hot suace, onion flakes and lime juice to sauce pan and bring to a simmer while stirring.
  • 5. Salt to taste.
  • 6. Cut chicken into cubes.
  • 7. To serve place chicken, cheese, tortilla chips and avocado into bowls and pour broth over them.

Nutrition Facts : Calories 582.4, Fat 37.9, SaturatedFat 11, Cholesterol 75.7, Sodium 2137.1, Carbohydrate 37.3, Fiber 10.7, Sugar 7.8, Protein 28.9

4 chicken bouillon cubes
4 cups boiling water
10 ounces chicken breasts
6 ounces tomato paste
5 tablespoons hot sauce
1 tablespoon chili powder
1 tablespoon dried onion flakes
1 teaspoon lime juice
4 ounces white cheddar cheese
4 ounces tortilla chips
2 avocados (diced)

COPYCAT MCALLISTER'S CHICKEN TORTILLA SOUP

I love Mcallister's tortilla soup and had to find the recipe. Found this posted on another website, looks good.

Provided by Doxie lover in the

Categories     Mexican

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16



Copycat Mcallister's Chicken Tortilla Soup image

Steps:

  • In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
  • Add flour and stir well, cooking for 1 minute more.
  • Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
  • Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.

3 garlic cloves, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup salsa
1 (15 ounce) can creamed corn
3 cooked boneless skinless chicken breasts
2 teaspoons ground cumin
2 1/2 tablespoons fajita seasoning mix
3 tablespoons fresh cilantro, chopped
16 ounces tortilla chips
8 ounces monterey jack cheese, shredded
1/8 cup green onion, chopped

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