Tortilla - Chicken tortilla soup recipe help?

Chicken tortilla soup recipe help?

okay, I remember getting this recepi off the internet a while back, but I can't remmeber where I got it from. I know that it has chicken cumin, zucchini, chiptole peppers in abode sauce, onions, pepper jack cheese. i can't find anything that has the same things in it.

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CHICKEN, LIME AND TORTILLA SOUP

1/2 lb. chicken breast, boneless and skinless

4 cups chicken stock

juice of 3 limes

1/2 cup tomato juice

1/2 cup chopped red bell pepper

1 tsp. chopped green chilies

1 jalapeno, chopped

1/4 cup cilantro, chopped

2 tsp. Worcestershire sauce

3 green onions, chopped

1/4 cup rice

1/4 cup corn

1 avocado per each bowl (diced small)

1 cup mixed Mexican cheese (shredded)

1 tsp. minced garlic

1/2 tsp. ground black pepper

salt to taste

tortilla strips

Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.

While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.

Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.

Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)

OR

CHICKEN TORTILLA SOUP

6 corn tortillas, cut into 1/2" strips

1 sm. onion, chopped

1 clove garlic, crushed

2 tbsp. vegetable oil

1 (4 oz.) can chopped green chiles, undrained

2 cans chicken broth

1 can beef broth

2 cans cream of chicken soup, undiluted

3 (6 3/4 oz.) cans chunk style chicken or 1-1 1/2 lb. cooked cubed chicken

1 c. water

2 tsp. Worcestershire sauce

1 tsp. ground cumin less or more to taste

1 tsp. chili powder less or more to taste

12 oz. Velveeta cheese

Saute onion and garlic in hot oil in a Dutch oven or large saucepan. Add remaining ingredients except cheese and tortilla strips; bring to a boil. Cover, reduce heat and simmer 15-20 minutes. Add cheese and tortilla strips; simmer uncovered until cheese melts.
can't help you there, but i can help you with mine (and i've been told it's the best!) i usually just buy a whole chicken (cut up), and make my own stock (chicken, water, carrots, celery. onion, and fresh herbs). then i shred the chicken and have fresh stock. you can shred a store bought rotisserie chicken if you want. if you use a canned/boxed stock make sure it's a good one (i recommend pacific natural foods brand and wolfgang puck's roast chicken flavor stocks. get the big box instead of the single sized cans if you can).also, instead of fresh tomatoes, i buy 2 of the big cans of whole peeled tomatoes. trust me, they work better. just squish them up with your hands, and use all the juice in the can too. you can buy your own chips, but i prefer to make them myself.

Tortilla Soup

2 tablespoons extra-virgin olive oil

2 medium white onions, diced

2 garlic cloves, minced

2 jalapenos, seeded and minced

3 ripe medium tomatoes, chopped

1 quart chicken stock, recipe follows

Salt and freshly ground black pepper

Canola oil, for pan-frying

8 corn tortillas, cut into 1/8-inch-thick strips

1 1/2 cups shredded cooked chicken

2 avocados, halved, pitted, peeled, and diced

1 cup shredded Jack cheese, optional

1/2 cup coarsely chopped fresh cilantro leaves, for garnish

1 lime, cut in wedges, for serving

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded

2 carrots, cut in large chunks

3 celery stalks, cut in large chunks

2 large white onions, quartered

1 head of garlic, halved

1 turnip, halved

1/4 bunch fresh thyme leaves

2 bay leaves

1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
I couldn't find exactly what you wanted either, but here is a great one. You can always add the ingredients you want. Play with it a little - be daring!

http://www.epicurious.com/recipes/food/views/TORTILLA-SOUP-WITH-CHICKEN-AND-LIME-1183
secret is in the bones. First start with some chicken bones

some parsley some onion some celery some garlic start up

for your broth. Strain all the veg/bones til you have a clear broth.

Next You create what you like in your tortilla soup. I like the meat and a few veggies and some cumin tumeric sea salt

and heat in mine.

Add end add your tortila chip,parsley,(mine,cheese).
6 corn tortillas (6 inch), divided

1 1/2 teaspoons oil, divided

1/2 pound boneless skinless chicken breasts, cut into bite-sized chunks

2 (14 ounce) cans chicken broth

1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Medium Salsa

1 cup frozen corn

1 cup KRAFT Shredded Cheddar Cheese

2. Cooking Directions

Preheat oven to 400 degrees F. Cut 2 of the tortillas into strips; toss with 1/2 tsp. of the oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

Meanwhile, finely chop remaining 4 tortillas. Heat remaining 1 tsp. oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; reduce heat to medium-low and simmer 15 min.

Ladle soup into serving bowls; top with cheese and tortilla strips.

Yield: 4 servings

3. Still Hungry?

Notes:

Serving Suggestion

Serve with a small roll and a mixed green salad tossed with your favorite KRAFT Dressing.

Substitute

For less zip, prepare as directed using TACO BELL HOME ORIGINALS Thick 'N Chunky Mild Salsa.

that is from kraft foods also try the site blow i think that may be the one u are looking for but i am at work and couldnt open the page as it was blocked for some reason

allrecipes.com/Recipe/Chicken-Tortilla-Soup-II/
Chicken Tortilla Soup II

INGREDIENTS (Nutrition)

* 6 tablespoons vegetable oil

* 8 (6 inch) corn tortillas, coarsely chopped

* 6 cloves garlic, minced

* 1/2 cup chopped fresh cilantro

* 1 onion, chopped

* 1 (29 ounce) can diced tomatoes

* 2 tablespoons ground cumin

* 1 tablespoon chili powder

* 3 bay leaves

* 6 cups chicken broth

* 1 teaspoon salt

* 1/2 teaspoon ground cayenne pepper

* 5 boneless chicken breast halves, cooked

DIRECTIONS

1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.

2. 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.
hi try www.allrecipies.com there youcan get all recipies for things. they are actually really good, :)