EL TORITO CHICKEN-LIME SOUP
This recipe is an old time favorite at El Torito; and a delicious soup that we have really enjoyed. The restaurant, when submitting this recipe to the LA Times for their reader request column, also suggested that this can be made into a whole meal soup by adding hominy, corn or other grains. They also serve this at their weekend brunch.
Provided by lynnski LA
Categories Chicken
Time 1h
Yield 1 quart soup, 4 serving(s)
Number Of Ingredients 17
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.
MARYLOU'S CHICKEN EL TORO
No need to turn the oven on with this recipe that a chef gave me years ago. It was a popular item at the restaurant, always requested and it is still my family and friends favorite today! I have added my own special touches to make it even better. This can also be served over rice instead of tortillas.
Provided by Marylou
Categories Mexican Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
- Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
- Serve over flour tortillas and garnish with sliced olives and sour cream.
Nutrition Facts : Calories 705.7 calories, Carbohydrate 64.5 g, Cholesterol 106.2 mg, Fat 28.7 g, Fiber 4.5 g, Protein 45.4 g, SaturatedFat 12 g, Sodium 1593.8 mg, Sugar 4.5 g
MARYLOU'S CHICKEN EL TORO
No need to turn the oven on with this recipe that a chef gave me years ago. It was a popular item at the restaurant, always requested and it is still my family and friends favorite today! I have added my own special touches to make it even better. This can also be served over rice instead of tortillas.
Provided by Marylou
Categories Mexican Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
- Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
- Serve over flour tortillas and garnish with sliced olives and sour cream.
Nutrition Facts : Calories 705.7 calories, Carbohydrate 64.5 g, Cholesterol 106.2 mg, Fat 28.7 g, Fiber 4.5 g, Protein 45.4 g, SaturatedFat 12 g, Sodium 1593.8 mg, Sugar 4.5 g
MARYLOU'S CHICKEN EL TORO
No need to turn the oven on with this recipe that a chef gave me years ago. It was a popular item at the restaurant, always requested and it is still my family and friends favorite today! I have added my own special touches to make it even better. This can also be served over rice instead of tortillas.
Provided by Marylou
Categories Mexican Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
- Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
- Serve over flour tortillas and garnish with sliced olives and sour cream.
Nutrition Facts : Calories 705.7 calories, Carbohydrate 64.5 g, Cholesterol 106.2 mg, Fat 28.7 g, Fiber 4.5 g, Protein 45.4 g, SaturatedFat 12 g, Sodium 1593.8 mg, Sugar 4.5 g
MARYLOU'S CHICKEN EL TORO
No need to turn the oven on with this recipe that a chef gave me years ago. It was a popular item at the restaurant, always requested and it is still my family and friends favorite today! I have added my own special touches to make it even better. This can also be served over rice instead of tortillas.
Provided by Marylou
Categories Mexican Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
- Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
- Serve over flour tortillas and garnish with sliced olives and sour cream.
Nutrition Facts : Calories 705.7 calories, Carbohydrate 64.5 g, Cholesterol 106.2 mg, Fat 28.7 g, Fiber 4.5 g, Protein 45.4 g, SaturatedFat 12 g, Sodium 1593.8 mg, Sugar 4.5 g
EL TORITO CHICKEN TORTILLA SOUP
Make and share this El Torito Chicken Tortilla Soup recipe from Food.com.
Provided by Teddys Mommy
Categories Mexican
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 275.3, Fat 12.1, SaturatedFat 6.3, Cholesterol 44.2, Sodium 1399.4, Carbohydrate 17.7, Fiber 2.9, Sugar 5.4, Protein 23.1
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