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
LIME CREMA
Steps:
- In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
- Use at once or cover and refrigerate for up to 2 days.
CHICKEN TORTILLA SOUP
Steps:
- Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
- Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
- Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.
CHICKEN TORTILLA SOUP I
This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g
More about "grilled chicken tortilla soup with tequila crema recipes"
GRILLED CHICKEN TORTILLA SOUP - COOKING CLASSY
From cookingclassy.com
5/5 (16)Total Time 45 minsCategory SoupCalories 385 per serving
- Preheat a grill over medium-high heat to about 450 degrees. In a small bowl whisk together 1 tsp chili powder, 1 tsp cumin, 3/4 tsp salt, 1/4 tsp pepper and 1/4 tsp sugar.
- Grill about 5 - 6 minutes per side until thickest part of chicken registers 165 degrees. Let rest on cutting board 5 minutes then dice into small cubes.
- If using fresh corn cobs, grill shucked corn on medium-high heat, turning every 3 minutes, until slightly charred, about 9 minutes total. Cut corn kernels from cobs.
GRILLED CHICKEN TEQUILA TORTILLA SOUP | KITA ROBERTS - GIRL …
From girlcarnivore.com
5/5 (1)Total Time 7 hrs 15 minsCategory SoupCalories 529 per serving
- Place the chicken thighs in a resealable plastic bag and pour the marinade over top. Seal the bag and slide the chicken around inside to coat. Place in refrigerator for 6 to 8 hours.
- When ready to cook, prep the grill for medium heat. Grill the jalapeno until all sides are blackened and blistering.
- Remove from heat, wrap in foil and allow to rest until cool enough to handle, about 15 minutes. Stem and seet the jalapeno before dicing it; Set aside.
GRILLED CHICKEN TORTILLA SOUP WITH TEQUILA CREMA RECIPE
From foodnetwork.co.uk
Cuisine MexicanServings 4
CHICKEN TORTILLA SOUP {FAV COMFORT FOOD} - SPEND WITH …
From spendwithpennies.com
CHICKEN TORTILLA SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
BEST 5 CHICKEN TORTILLA SOUP RECIPES FOR CINCO DE MAYO
From foodnetwork.com
BEST CHICKEN TORTILLA SOUP RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
GRILLED CHICKEN TORTILLA SOUP WITH TEQUILA CREMA - FOOD …
From foodnetwork.ca
3/5 (1)Servings 4-6
GRILLED CHICKEN TORTILLA SOUP WITH TEQUILA CREMA RECIPE - EAT YOUR …
From eatyourbooks.com
GRILLED TEQUILA LIME CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
GRILLED CHICKEN TORTILLA SOUP WITH TEQUILA CREMA – RECIPES NETWORK
From recipenet.org
TORTILLA SOUP WITH TEQUILA CREMA - BIGOVEN
From bigoven.com
GRILLED CHICKEN TORTILLA SOUP RECIPE | RECIPES.NET
From recipes.net
GRILLED CHICKEN TORTILLA SOUP WITH TEQUILA CREMA | PUNCHFORK
From punchfork.com
GRILLED CHICKEN TORTILLA SOUP WITH TEQUILA CREMA | RECIPE CART
From getrecipecart.com
CHICKEN TORTILLA SOUP - GIRL GONE GOURMET
From girlgonegourmet.com
CHICKEN TORTILLA SOUP RECIPE - FIREBIRDS WOOD FIRED GRILL
From firebirdsrestaurants.com
You'll also love