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How To make Southwestern Chicken Con Queso Soup
1/8 c Peanut oil
1 Small red onion, diced
1 Green pepper, diced
1 Tomato, peeled, seeded and
-diced 1/4 c Jalapenos, diced
1 tb Garlic, minced
2 tb Cilantro, chopped
1 tb Cumin
1 1/2 ts Paprika
2 ts Oregano
1 t Coriander
4 c Chicken, cooked and diced
3 1/2 c Chicken broth
1/2 Stick butter
1/3 c Flour
2 1/2 c Cream
3/4 lb Grated cheddar cheese
Heat peanut oil in soup pot over medium heat. Add onion, bell pepper, tomato and jalapenos and saute until onion is almost translucent and garlic is golden brown. Add precooked chicken and chicken stock. Simmer over low heat 1/2 hour. While chicken simmers, prepare a roux: Melt butter in skillet over low-medium heat. Add flour and stir to blend. Cook, stirring continuously, 3 to 5 minutes or until flour is cooked and is a very light golden color. Add cream to soup and bring to a rolling boil. Reduce heat to low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into roux. Immediately add back into soup, stirring to blend. Soup will thicken slightly. Remove from heat and serve with tortilla chips. Posted By pgl@iglou.com (Don Thomas) On rec.food.recipes or rec.food.cooking
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The ULTIMATE TORTILLA SOUP recipe | Quick and Easy Mexican food | Villa Cocina
#tortillasoup #mexicanfood #villacocina
Tortilla soup is a great representation of the how rich and flavorful Mexican food is. This soup is made up of several layers of flavor which makes it appealing to our taste buds and sight. As soon as you taste it, prepare for a true and complete experience.
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Tortillas soup recipe
Servings: 4
Toast the chilis
2 guajillos dried peppers -
1 ancho, dried pepper -
Hot water to cover peppers
Fried items
15-20 ea corn tortillas, strips + 1 whole corn tortilla -
2 ea ancho chile, thin strips
Season fried tortilla strips with salt -
The sauce
1 ea white onion, medium
10 oz roma tomatoes
3 ea garlic, cloves
1/2 tsp black peppercorns -
1/2 tsp marjoram, dry -
Fried corn tortilla
1 cup of the chili soaking liquid + rehydrated peppers
6 cups chicken stock, low sodium -
2 bay leafs -
4 sprigs thyme, fresh
1/4 bunch cilantro, fresh
Season the soup at the end, to taste (2 1/2 tsp kosher salt)
Garnish
Fried corn tortillas
Fried Ancho Chile
Mexican style cream or sour cream
Crumbled queso fresco -
Diced avocados
Oil for frying/as needed- Avocado oil -
It is optional but you can add shredded chicken to the soup.
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The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca
#chickentortillasoup #sopaazteca
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I want to share with you how to make the best Mexican chicken tortilla soup or also known as sopa azteca , The flavors on this soup is like no other, it’s soooo delicious and it’s perfect to enjoy on any day, any occasion, specially now that its cold!!!! This soup is not spicy at all the chiles just add a good amount of flavor, if you want it to be spicy, add Chile chipotle or arbol! So I hope you all enjoy it! Old recipe found here ????????
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Ingredients:
4 pieces of chicken breast with rib
20 corn tortillas
Black or pinto beans
Sweet corn
5 roma tomatoes
5 New Mexico or guajillo Chile pods
1 chile ancho
Handful of cilantro
1 onion
Garlic cloves
2 bay leaves
Chicken bouillon
1 tbsp whole black pepper
1 tsp cumin
Salt
1 serving of love ????
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Recipes in Spanish :
HungryLibrarians-Cheesy Southwest Chicken Soup
This soup is so simple and yummy. Can easily be doubled for a larger pot.
Cheesy Southwestern Chicken Tortilla Soup
We never say, Cheesy Southwestern Chicken Tortilla Soup. It’s too long, so we say, The Soup. It needs nothing else as it is The soup recipe of your dreams.
RECIPE:
Perfect Chicken Tortilla Soup Traditional Vs. Fancy
Homemade chicken tortilla soup is the only way to the best chicken tortilla soup of your life. Today we're making a traditional version and an ultra-fancy version. Is there a winner... or are they both winners?
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Full Recipe:
Ingredients Needed:
Chips:
-1.5 quarts (1420ml) veggie oil
-Corn Tortillas
-Salt to Taste
Traditional:
- 4oz (113g) bacon
- 1 lb (16oz) chicken thighs, boneless & skinless
- 1 medium onion
- 5 cloves of garlic, finely chopped
- 2 Serrano chilies
- 2 teaspoons (2g) ground cumin
- 1 teaspoons (1g) ground coriander
- 1 teaspoons (1g) smoked paprika
- 1/2 teaspoons (1g) cinnamon
- 2 dried guajillo chilies, de-seeded
- 1 dried ancho chili, de-seeded
- 4 cups (960ml) chicken stock
- 2 ears of corn
-1/2 28 oz can crushed tomatoes
- salt to taste
- cilantro for garnish
- 2 avocados, diced
- 3 limes
- 1 piece Oaxaca cheese
-1 cup shredded cheddar
Fancy:
- 3-4 fried corn tortillas
- 3-4 Chicken skins
- 100ml cream
- 150ml soup
- 35g tomato paste
- salt to taste