chicken tortilla soup

[masraum]

I like soups, chili, stew, etc....

I really like the chicken tortilla soup at Chilis. I've tried a few of the canned chicken tortilla soups, and they've all been really bland compared to the stuff at Chilis which is heartier and more flavorful.

So, does anyone know a good source or recipe for something similar to the chicken tortilla at Chilis?

On a vaguely related note. I like some of the flavors of Chunky soups. My most recent favorite is reminiscent of chicken tortilla soup. It's the Chicken and Sausage Gumbo. I like to cut up an avocado into the soup after I've heated it up and sprinkle some grated cheese over the top. Yum!

[porsche4life]

My dad does something similar to this... I'll ask him for the recipe... Although it changes based on his mood.... Very good though.

[craigster59]

SOPA DE TORTILLA

2 chicken breasts; boneless, skinless (or buy a roasted whole chicken and shred it, a lot quicker)
3 quarts chicken broth
1 red onion -- diced
2 carrots -- diced
1 boiling potato -- diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic -- chopped
1/2 teaspoon chipotle chile en adobo – pureed (comes in a can in the salsa section of the store, get the one with the duck on the label if possible)
1 teaspoon jalapeno chile-- seeded, chopped
1 teaspoon dried Mexican oregano or regular oregano
1/8 teaspoon cumin
salt -- to taste
white pepper -- to taste
1 zucchini -- diced
1 yellow squash -- diced
1/2 red bell pepper -- diced
1 lime (juice from)
2 tablespoons sweet Sherry
1 tablespoon cilantro -- chopped
1 tablespoon fresh mint -- chopped

This stuff’s for garnish, you can skip it if you want. The soup tastes great by itself.
4 corn tortillas-- cut into thin strips
Oil
1/2 pound Jack cheese -- shredded
12 slices avocado
cilantro sprig


Directions:
Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred. (skip this if you bought a roasted chicken)

Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chiles, oregano, cumin and salt and pepper in large saucepan or soup pot. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary.

Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat.
(You can use tortilla chips and shredded cheese and skip this whole garnish thing if you’re in a hurry.)
To assemble, fry tortilla strips in hot oil until crisp.

Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at once. Note: Soup may be frozen in batches if desired.

[Pazuzu]

Originally Posted by masraum

I like soups, chili, stew, etc....

I really like the chicken tortilla soup at Chilis. I've tried a few of the canned chicken tortilla soups, and they've all been really bland compared to the stuff at Chilis which is heartier and more flavorful.

Randalls makes their own, 2 kinds. They usually have a "soup counter" setup in the deli area, and you can buy quarts to go.

[craigster59]

The one I posted is similar to El Torito's soup. Don't know if they have them in Texas, but it's very good soup. Easy and quick to make and great if you have a cold (beats chicken noodle by a mile).

[masraum]

Cool, thx for the recipe and Randalls suggestions.

[Mike Bonkalski]

By far this is the BEST tortilla soup I have ever had...

Ingredients
1 large dried pasilla (negro) chile, stemmed and seeded
One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
2 tablespoons vegetable or olive oil
1 medium white onion, sliced 1/4-inch thick
3 garlic cloves, peeled
2 quarts chicken broth
1 large epazote sprig, if you have one
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
1 1/2 cups (6 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
A generous 4 cups (about 6 ounces) roughly broken tortilla chips
1/2 cup Mexican crema, sour cream or creme fraîche for garnish
1 large lime, cut into 6 wedges, for serving

--------------------------------------------------------------------------------

Directions

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)

Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).

Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls.

Thank you Rick Bayless!

[futuresoptions]

Hey great thread!!! It is cold outside don't ya know!!!! This is the recipe for our South Texas chicken and dumplings... My momma's recipe of course... Quick and easy ( quicker if you use boneless chicken)


Momma's Chicken and Dumplings


1. Remove skin from one chicken
2. Boil chicken and debone said chicken
3. add chicken to stock
4. add about 1-2 tablespoons worth of chopped dried or fresh parsley flakes
5. add 1 yellow onion chopped semi fine (pea size pieces)
6. add 2 tablespoons of minced garlic or garlic powder...
7. add 1 stick of butter (not the huge block stick, one of the quarter sticks, margarine is okay)
8. add salt and course ground pepper to taste
9. simmer with lid on for about 30 minutes...
10. take a pack of 20 flour tortillas and quarter them
11. put them in soup and simmer another 15mins
12. stir pot and serve
13. kick back and enjoy some awesome winter time comfort food....

[stomachmonkey]

Chilis? We live in TX. You can't find better Chicken Tortilla soup at any other restaurant? What part of TX are you in?

[masraum]

Originally Posted by stomachmonkey

Chilis? We live in TX. You can't find better Chicken Tortilla soup at any other restaurant? What part of TX are you in?

Houston.

I don't eat at Mexican restaurants that often, so I don't order much chicken tortilla soup.

(I can tell you that before Bennigans went under, it had the WORST chicken tortilla soup EVER!
good potato soup though, go figure.

[psychII]

Someone emailed me a cookbook with restaraunts recipes in it. This looks close...

Chili's Chicken Enchilada Soup

1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saut until onions
are soft and clear, about 5 minutes In another container, combine Masa
Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted
onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3
minutes, stirring constantly. This will eliminate any raw taste from Masa
harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture
return to boil stirring occasionally. Add cheese to soup. Cook stirring
occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2
gallons or 16−20 servings.

[kanadary]

every once in awhile they sell the soup mix at costco. you just add water to the ingredients and heat. its really good but i don't recall the name of it and its not available at costco anymore.

[Embraer]

probably Bear Creek. Actually really good.

[Tobra]

If you are in Houston, it seems to me you should go to Houston's and have some tortilla soup, I seem to recall them having a pretty good version of it.

[kanadary]

yes that's the one. it is good considering its from a box.

[masraum]

Thanks all, I've got lots of stuff to try over the holidays.

Originally Posted by psychII

Someone emailed me a cookbook with restaraunts recipes in it. This looks close...

Chili's Chicken Enchilada Soup

1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saut until onions
are soft and clear, about 5 minutes In another container, combine Masa
Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted
onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3
minutes, stirring constantly. This will eliminate any raw taste from Masa
harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture
return to boil stirring occasionally. Add cheese to soup. Cook stirring
occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2
gallons or 16−20 servings.

Hmm, I was with you until the Velveeta (although I'm sure it would actually add to the soup). I think I'll skip the cheese in this recipe and just add some grated cheese to the soup per bowl.