THE MANSION'S CHICKEN TORTILLA SOUP
This soup is almost addictive! Tried to find something to match the Puerto Vallarta but I think this may be better! LOVE IT!!!!
Provided by Marsha Hamner
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
- Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
- Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.
Nutrition Facts : Calories 592.1, Fat 29.8, SaturatedFat 9.8, Cholesterol 64.6, Sodium 928, Carbohydrate 52.2, Fiber 8.7, Sugar 13.4, Protein 32
THE BEST CHICKEN TORTILLA SOUP EVER
This is the best chicken tortilla soup I have ever eaten. I've tried countless versions and this is by far what chicken tortilla soup should be. I experimented with many recipes to come up with this one. Please try and see if you agree.
Provided by kat in ky
Categories Chicken
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, boil chicken until done.
- Cool and debone.
- In a skillet, saute onion in oil.
- Add remaining ingredients and simmer for 45 minute.
- to mingle the seasonings.
- Serve with monteray jack cheese and tortilla chips and avocado.
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
More about "the mansions chicken tortilla soup recipes"
CHICKEN TORTILLA SOUP RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
DEAN FEARING'S CHICKEN TORTILLA SOUP RECIPE
From popsugar.com
THE MANSIONS TORTILLA SOUP - BIGOVEN.COM
From bigoven.com
Cuisine AmericanTotal Time 45 minsCategory Soups, Stews And ChiliCalories 1000 per serving
SLOW COOKER CHICKEN TORTILLA SOUP - SLENDER KITCHEN
From slenderkitchen.com
CHICKEN TORTILLA SOUP - GRACE GRITS AND GARDENING
From gracegritsgarden.com
CHICKEN TORTILLA SOUP RECIPE - JESSICA GAVIN
From jessicagavin.com
THE BEST CHICKEN TORTILLA SOUP RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
CHICKEN TORTILLA CASSEROLE - WYSE GUIDE
From wyseguide.com
EASY CHICKEN TACO SOUP RECIPE | DIETHOOD
From diethood.com
15+ BEST CHICKEN SOUP RECIPES | EATINGWELL
From eatingwell.com
THE MANSION ON TURTLE CREEK TORTILLA SOUP - COOKSRECIPES
From cooksrecipes.com
CHICKEN TORTILLA SOUP - EATING BIRD FOOD
From eatingbirdfood.com
ASTRAY RECIPES: THE MANSION'S TORTILLA SOUP
From astray.com
THE MANSION ON TURTLE CREEK TORTILLA SOUP - RECIPES WIKI
From recipes.fandom.com
RECIPE OF THE MONTH: TORTILLA SOUP » AULTMAN
From aultman.org
CHICKEN TORTILLA SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN TORTILLA SOUP RECIPE - HOW TO MAKE TORTILLA SOUP
From thepioneerwoman.com
CHICKEN TORTILLA SOUP - MISSION FOODS
From missionfoods.com
CHICKEN NOODLE SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CHICKEN TORTILLA SOUP - JOYFOODSUNSHINE
From joyfoodsunshine.com
BUFFALO CHICKEN SPRING ROLLS RECIPE - TODAY.COM
From today.com
CHICKEN TORTILLA SOUP | THE RECIPE CRITIC
From therecipecritic.com
You'll also love