Marc Anns Tortilla Soup Recipes

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.

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Steps:

• Heat 1 tablespoon of the oil in a heavy soup pot over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chili powder and stir together for a minute, then add the garlic and continue to cook, stirring, for another minute, until fragrant. If the pan seems dry and the ingredients look like they may scorch, add the remaining oil. Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add the garlic broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
• While the soup is simmering, toast the tortilla strips in the microwave. Place as many as will fit in a single layer on a plate and microwave at full power for 1 minute. Turn the strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside. Repeat with remaining tortilla strips.
• Using an immersion blender, blend the soup until smooth. Bring back to a simmer and stir in the cilantro. Simmer for 1 minute. Taste the broth and adjust salt. Add cayenne if you want more heat. Stir in the lime juice.
• Distribute the toasted tortilla strips among soup bowls and top with the grated or crumbled cheese. Ladle in the soup. Garnish with cilantro and serve.

Steps:

• In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.

Steps:

• Sauté first 7 ingredients in large stockpot until tender.
• Stir in garlic and taco seasoning.
• Add chicken stock, corn tortillas and cooked chicken breast.
• Bring to a boil, then simmer 15 minutes.
• Add tomatoes, cilantro and Cheddar cheese spread, then simmer 30 minutes, stirring occasionally.
• Add baking soda; stir well.
• When foaming subsides, add heavy cream and simmer 30 minutes more.
• Garnish with baked tortilla strips.