I scrolled through past posts and the recipe link, but didn't see a recipe for chicken tortilla soup...which is one of my families favorites. I have one, but it clearly does not follow the guidelines I have to follow, so does anyone have one?
What is your favorite cold weather bundled by the fireplace tried and true recipe that you would want every winter night?
Thanks!
Full Version: Chicken Tortilla Soup
I'm a TOTAL soup fanatic and have collected numerous recipes for soups...here's my favorite Chicken Tortilla Soup recipe:
Chicken, Tortilla and Lime Soup (from the Williams Sonoma website)
One large avocado, halved, pitted, peeled and diced, makes a soothing garnish to the spicy broth. Although it's not authentic, 1 cup corn kernels may be added to the soup with the tomatoes.
4 quarts chicken stock
Vegetable oil for deep-frying
3 corn tortillas, cut into strips 2 inches long
1 1/4 lb. boneless, skinless chicken breasts
3 Tbs. olive oil
1 large yellow onion, chopped
2 Tbs. minced garlic
2 to 3 tsp. finely minced jalapeño chili, with or
without seeds, to taste
1 1/2 cups peeled, seeded and diced tomatoes
(fresh or canned)
6 Tbs. chopped fresh cilantro
6 Tbs. fresh lime juice
1 1/2 tsp. salt, or to taste
1/2 tsp. freshly ground pepper
12 paper-thin lime slices, cut into quarters
In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.
Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.
In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chili and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings.
Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).
Chicken, Tortilla and Lime Soup (from the Williams Sonoma website)
One large avocado, halved, pitted, peeled and diced, makes a soothing garnish to the spicy broth. Although it's not authentic, 1 cup corn kernels may be added to the soup with the tomatoes.
4 quarts chicken stock
Vegetable oil for deep-frying
3 corn tortillas, cut into strips 2 inches long
1 1/4 lb. boneless, skinless chicken breasts
3 Tbs. olive oil
1 large yellow onion, chopped
2 Tbs. minced garlic
2 to 3 tsp. finely minced jalapeño chili, with or
without seeds, to taste
1 1/2 cups peeled, seeded and diced tomatoes
(fresh or canned)
6 Tbs. chopped fresh cilantro
6 Tbs. fresh lime juice
1 1/2 tsp. salt, or to taste
1/2 tsp. freshly ground pepper
12 paper-thin lime slices, cut into quarters
In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.
Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.
In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chili and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings.
Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).
Here's another recipe. Not sure where I got this one, but it's really yummy.
Albondigas Soup (Mexican Meatball Soup)
Soup Ingredients:
6 (14 oz) cans beef broth**
1 (10 oz container of refrigerated Medium Salsa
1 onion, chopped
2 (14.5 oz) cans peeled & diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
Meatball Ingredients:
1 pound lean ground beef
1/4 pound ground pork sausage
1 onion, chopped
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped basil
1/2 cup cornmeal
Additional Ingredients (optional):
1/4 - 1/2 cup white rice (1/4 cup is nice, 1/2 cup makes it really HEARTY)
3 cups chopped carrots
Directions:
1. Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano and 1/4 teaspoon black pepper. Bring to a boil and simmer 20 minutes.
2. Combine meatball ingredients and mix well. Form into tiny, bite size meatballs.
3. Add meatballs, rice and carrots to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
**if you use condensed beef broth, eliminate the salt in the meatballs and use 5 cans broth + 1 quart of water)
Albondigas Soup (Mexican Meatball Soup)
Soup Ingredients:
6 (14 oz) cans beef broth**
1 (10 oz container of refrigerated Medium Salsa
1 onion, chopped
2 (14.5 oz) cans peeled & diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
Meatball Ingredients:
1 pound lean ground beef
1/4 pound ground pork sausage
1 onion, chopped
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped basil
1/2 cup cornmeal
Additional Ingredients (optional):
1/4 - 1/2 cup white rice (1/4 cup is nice, 1/2 cup makes it really HEARTY)
3 cups chopped carrots
Directions:
1. Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano and 1/4 teaspoon black pepper. Bring to a boil and simmer 20 minutes.
2. Combine meatball ingredients and mix well. Form into tiny, bite size meatballs.
3. Add meatballs, rice and carrots to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
**if you use condensed beef broth, eliminate the salt in the meatballs and use 5 cans broth + 1 quart of water)
mmmmmm Toris...both sound great! I will have to run them through a program to see what the calories, fat, protein, etc are...but I am a sucker for soup in the winter!
Here's another of my favorites, but it's vegetarian. It's pretty low in calories, but I'm wondering if you can substitute the rice with lentils to give it a little protein without changing the flavor or consistency?
Curry Soup
2 TBSP butter/oil
1 large onion/chopped
1-2 apples chopped/peeled
1-2 tsp curry powder
4 cups chicken stock
1/4 cup uncooked rice
2 cups diced/peeled zucchini
salt to taste
1 cup milk
In a large deep saute pan, saute onion and apple in oil until soft. At the same time, boil chicken stock separately. Once apple and onion are soft, add curry powder and remaining ingredients (minus the milk) into the saute pan. Bring to a boil and simmer for 30 minutes. Puree in blender and place back into saute pan. Add milk and stir until mixed.
In my opinion, best served with a piece of chewy sourdough bread.
Curry Soup
2 TBSP butter/oil
1 large onion/chopped
1-2 apples chopped/peeled
1-2 tsp curry powder
4 cups chicken stock
1/4 cup uncooked rice
2 cups diced/peeled zucchini
salt to taste
1 cup milk
In a large deep saute pan, saute onion and apple in oil until soft. At the same time, boil chicken stock separately. Once apple and onion are soft, add curry powder and remaining ingredients (minus the milk) into the saute pan. Bring to a boil and simmer for 30 minutes. Puree in blender and place back into saute pan. Add milk and stir until mixed.
In my opinion, best served with a piece of chewy sourdough bread.
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