Tortilla

How do u make mexican style chicken tortilla soup?

I like every version of chicken tortilla soup I try. Cambells makes a very yummy soup. But i'm tired of paying for a can of soup when I could probably make it for a lot less. But I'm not sure how to do that, so I'd like a step by step recepie on how to make this wonderful soup that I can easily turn into a meal. Thank You.

Public Comments

1. Lace with Rum.
2. CHICKEN TORTILLA SOUP
   
   
   
   1 c. chopped onion
   
   1 tsp. minced garlic
   
   2 tbsp. vegetable oil
   
   4 c. chicken broth
   
   1 c. chopped red bell pepper
   
   1 tsp. ground red chilies
   
   1 tsp. dried basil leaves
   
   1 tsp. salt
   
   1/4 tsp. pepper
   
   1 (15 oz.) can tomato puree
   
   Tortilla chips
   
   2 c. shredded cooked chicken
   
   Shredded Monterey Jack cheese
   
   Avocado slices tossed with lime juice
   
   
   
   Cook and stir onion and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chilies, basil salt, pepper and tomato puree. Heat to boiling. Reduce heat and simmer, uncovered for 30 minutes. Divide tortilla chips, chicken, avocado slices and cheese among 6 soup bowls. Pour broth over. 6 (1 1/2 cup) servings.
   
   
   
   check this out:
   
   http://www.cooks.com/rec/search/0,1-0,chicken_tortilla_soup,FF.html
3. Cister version sounds good. If in doubt check out the food network, or southern living, or better homes and garden.
4. 2 tablespoons vegetable oil
   
   1 medium onion, chopped
   
   2 cloves garlic, sliced
   
   1 chipotle in adobo sauce, minced
   
   1 tablespoon chili powder
   
   2 teaspoons kosher salt
   
   6 cups chicken broth, low-sodium canned
   
   1 cup corn kernels, fresh or frozen and thawed
   
   1 ripe tomato, chopped
   
   1 cup shredded cooked chicken
   
   1/2 cup cilantro leaves
   
   1/4 cup freshly squeezed lime juice (about 2 limes)
   
   About a dozen corn tortilla chips, broken a bit
   
   Lime wedges, optional
   
   
   
   Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
   
   Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.
   
   
   
   Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.
   
   
   
   Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.
5. you can start with your basic chicken soup, boil a whole chicken in pieces, and add celery, garlic, onions, 1 red pepper, cilantro and about 6 italian tomatoes.
   
   Boil it till the chicken is cooked. Put the chicken aside and shred the meat into little pieces.Take all the vegetables you added, except cilantro and put them in a blender. Put the sauce in a pan with about 2 teaspoons of oil and fry the sauce for about 3 minutes. Add to the chicken broth.
   
   Add the shredded chicken. Boil again once.
   
   
   
   You'll need fried tortilla pieces, cubed avocado, sweet cream and shredded fresh cheese, and some jalapeños, which you put into small containers. You serve the soup really hot, and add whichever condiment you want, after serving the soup.
6. Sopa de Tortilla a la Mexicana: Tortilla Soup, Mexican Style
   
   
   
   2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil
   
   2 chiles anchos, washed, seeded, deveined and fried in a little oil
   
   4 medium tomatoes, peeled
   
   1 white onion, sliced
   
   4 cloves garlic, chopped
   
   2/3 cup olive oil or corn oil
   
   2 sprigs epazote or cilantro
   
   6 quarts chicken broth
   
   Salt
   
   
   
   In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
   
   To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.
   
   
   
   
   
   For the garnish:
   
   2 cups vegetable oil
   
   24 tortillas, sliced in thin strips and dried for 1 day
   
   8 chiles pasillas, fried in a little oil or lard
   
   2 avocados, finely chopped
   
   2 cups fresh cheese, such as panela or feta, finely crumbled
   
   1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half
   
   
   
   Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.