El Torito Chicken Tortilla Soup Recipes

Steps:

• Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
• Set aside until cool enough to handle and shred.
• Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
• Bring to boil, reduce heat and simmer 20 minutes.
• Correct seasoning, if necessary.
• Add zucchini, squash, pepper, lime juice and Sherry.
• Bring again to boil.
• Reduce heat and simmer 15 minutes.
• Add cilantro and mint.
• Stir, then remove from heat.
• To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
• Ladle soup into each bowl.
• Sprinkle with shredded cheese and tortilla strips.
• Garnish each bowl with avocado slice and sprig cilantro. Serve at once.

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.

Steps:

• Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
• Bring to a boil and simmer for 15 minutes.
• Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes.
• Adjust seasonings to taste.
• Ladle very hot soup into warm soup bowls, drop in cheese cubes.
• Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
• Makes about one quart or 4 one cup servings.