Tex Mex Chicken Tortilla Soup Recipes

Steps:

• In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.

Steps:

• Cut chicken into 1-inch cubes.
• In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
• Bring to boiling.
• Add chicken; reduce heat.
• Cover and simmer for 10 minutes.
• Add corn and seasonings, salting to taste.
• Simmer, covered, for 10 more minutes.
• Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!

Steps:

• Place the rinsed chicken in a 5-quart soup pot. Cover with water by 2 inches. Add the cumin, chili powder, onion, celery, carrot, garlic, oregano, and cilantro leaves. Bring to a boil and simmer the chicken for 30-45 minutes until tender and done.
• Remove chicken from the pot and cool slightly. Do not discard broth. While the chicken cools, soak the tortillas in 3 cups of the broth (inside the jar of the blender) for 5 minutes, then purée until smooth.
• Return the pureed tortillas to the pot and season with salt and pepper.
• When the chicken is cool enough to handle, remove the skin, bones, and any fatty pieces from the chicken meat. Cut or pull the meat into bite-sized pieces.
• Add the chicken back to the soup pot with the broth and heat until hot.
• Peel and seed the avocado, then grate the cheese. Thoroughly wash cilantro and mince; finely dice onions. Ladle the soup into bowl and garnish with the chips, cheese, avocado, cilantro, and onions. Serve and enjoy.

Steps:

• Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
• Also, great on the second day over rice.

Steps:

• If using tortilla rather than broken chips for garnish, using a pizza cutter or sharp knife, thinly slice tortilla into strips and fry in hot oil until crisp (baking works as well).
• Drain and set aside.
• Saute onion and garlic in olive oil in soup pot until tender.
• Add chicken broth, green chilies, diced tomatoes, chili powder, cumin, cayenne pepper, and cooked meat.
• Season to taste with salt and pepper.
• Bring mixture to a boil, then reduce heat, and simmer for 15 minutes.
• Serve soup in bowls, garnished with crisp tortilla strips (or broken chips), shredded cheese, chopped cilantro, sliced scallion, and jalapeno peppers.