Susans Tortilla Soup Recipes

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:

• Place water and chicken pieces in a soup pot and bring to a boil. Cover and simmer about 20 minutes, until broth is flavorful and chicken is cooked.
• Transfer to a crock pot and add the Ro-Tel, diced onion, drained corn, all the beans and liquid, and chili powder. Cook 6 hours on low power, or 3 hours on high power.
• After cooking, if more chicken is desired, stir in 1 or two cans of canned chicken with broth. Also add in the cilantro and crushed tortilla chips. Continue to cook on low power for 30 minutes, until hot and thick.
• Stir well. Ladle into soup mugs, and top with your choice of add-ons.

Steps:

• CHICKEN: Bring 2-3 cans of broth to a boil in a medium pot, add the chicken (make sure it is covered with broth), turn heat to low and cook for 15 minutes, making sure the liquid doesn't bubble(simmer or boil) at all. After 15-20 minutes, cut into thickest part of chicken to ensure it is JUST cooked through. Reserve broth. I shred my chicken in my kitchenaid standmixer. Place whole drained but still hot chicken breasts into the work-bowl. Use the mixing paddle to shred the hot chicken in seconds. Set aside to use later.
• In a large pot, heat oil over medium high and saute onion for 2-3 minutes. Add garlic and continue to cook an additional 1-2 minutes. Add Cumin, Chili powder and cayenne if using. turn heat to medium and "bloom" the spices for 1-2 minutes over medium heat, stirring constantly.
• Add all the broth(don't forget the poaching liquid). Turn heat to high. Add the Rotel, corn, and zucchini, chopped green chiles and 1/4 c. minced cilantro stems. Bring to a boil, reduce heat to medium-high and simmer gently for 30 minutes. Season with salt and pepper if desired. Turn off heat and add shredded chicken.
• TO SERVE: Ladle soup into bowls and roughly break some tortilla chips into soup. Sprinkle shredded cheese over the chips. Garnish with chopped cilantro leaves, avocado chunks, a dollop of sour cream and pickled jalapeno slices if using.

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.

Steps:

• For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
• For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
• For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

Steps:

• Saute the onion and garlic in a little oil until cooked.
• Add the rest of the ingredients except the cilantro and lime juice and simmer for 15 minutes until heated through.
• Remove from heat and add the cilantro and lime juice.
• Serve in bowls and put crushed corn chips on top.