Six Can Chicken Tortilla Soup Ii Food

CHICKEN TORTILLA SOUP II

Steps:

• Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
• Add chicken broth and bring to boil.
• Add tomatoes, Rotel, taco seasoning, and chicken.
• Cut Tortillas into small pieces and add to broth mixture.
• Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
• Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
• Add milk and simmer for additional 10 minutes.
• If thicker soup is desired, add more diced tortillas and let incorporate into soup.
• Garnish with shredded cheese and broken tortilla chips.
• Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
• Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
• If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
• You can also use grilled chicken fajita meat for poached diced chicken.
• NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.

SIX CAN CHICKEN TORTILLA SOUP

Steps:

• Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies.
• DO NOT DRAIN!
• Add rice and garlic to this as well.
• Pour everything into a large saucepan or stock pot.
• Cover!
• Simmer over medium heat until chicken is heated through& rice is cooked.
• (5 minutes for instant rice).

CHICKEN TORTILLA SOUP II

Steps:

• In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
• Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

5 OR 6 CAN CHICKEN TORTILLA SOUP

Steps:

• 1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
• 2. This can be done in a slow cooker as well, but it's almost not necessary when it can be complete from start to finish in less than 30 minutes (unless you're like me and prefer to NOT use the canned chicken).
• 3. We serve ours with a dollop of sour cream, shredded Mexican cheese and tortilla chips.

CHICKEN TORTILLA SOUP

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.

6 CAN CHICKEN TORTILLA SOUP

Steps:

• Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.

SIX CAN CHICKEN TORTILLA SOUP

Steps:

• Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

SIX-CAN CHICKEN TORTILLA SOUP II

Steps:

• Open all of the the cans.
• Pour everything into a large saucepan or stock pot.
• Simmer over medium heat until chicken is heated through.
• Serve over tortilla chips in a bowl.

CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
• Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
• Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
• While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
• Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.