How To make Tortilla Soup Ii
3 lb Chicken pieces
16 c Water
1 t Celery seed
1 t Black peppercorns
2 Garlic cloves, peeled
1 lb Tomatoes (canned),
-whole, peeled (do not -drain; reserve the liquid) 1 Onion, cut into
-1/2-inch pieces 1 Green pepper, cut into
-1/2-inch pieces 3 Sprigs fresh cilantro
1/2 t Cumin, ground
1/4 t Cayenne or chili powder
1/4 t Ground white pepper
1 Garlic clove, minced
10 oz Corn, frozen
4 Green onions,
-coarsely chopped Salt 1 c Rice, cooked (cook about
-3 oz of raw rice to get -that much cooked rice) 2 t Parsley, minced
4 oz Tortilla chips
1/2 lb Cheddar cheese, grated
Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 minutes. Remove chicken from broth and let cool. Strain broth and return to pot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 minutes. Add corn and green onion. Simmer 10 minutes. While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through. Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese. NOTES: * A spicy soup with cheese, tomatoes and corn -- This is a recipe from Salmagundi, a San Francisco soup restaurant chain. * I usually make this with leftover chicken. You don't actually need a whole chicken worth, even a small amount will do. In this case, I use a mixture of chicken broth and water (about 2/3 chicken broth) for the liquid. : Difficulty: easy. : Time: 2 hours, most of it simmering. : Precision: approximate measurement OK. : Vicki O'Day : Hewlett-Packard Laboratories, Palo Alto CA : hplabs!oday : Copyright (C) 1986 USENET Community Trust
How To make Tortilla Soup Ii's Videos
Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is loaded with chicken, black beans, corn, fire-roasted tomatoes, and cheese. It's simmered in a creamy velvety broth that is out of this world and can be made on the stovetop or in the crockpot. Top with your favorite Tex-Mex toppings and enjoy this easy comforting one-pot meal any time of the year!
✅ Full recipe + macros here:
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Ingredients
2 tablespoons olive oil
1 small onion diced
1/2 bell pepper chopped
3-4 cloves garlic minced or crushed
1 jalapeno seeded and minced
1/4 cup cilantro chopped
4 cups chicken broth (32 ounce) can replace water if needed
2 chicken breasts boneless, skinless (about 1 pound)
14 ounces fire-roasted tomatoes (diced or crushed)
1 cup corn (fresh, canned, or frozen)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt or to taste
1 cup heavy cream or to taste
1/2 cup shredded cheese of choice (I like using cheddar)
Toppings
Avocado
Tortilla Strips click here for homemade recipe
Shredded Cheese
Cilantro
Lime
Creamy Chicken Tortilla Soup
One-pot recipes are the best with Campbell’s® Cream of Chicken Soup.
CHICKEN TORTILLA SOUP full recipe on alixtraeger.com #soup #cooking #recipes #chicken
How to make the BEST Tortilla Soup - Chicken Tortilla Soup Recipe
Chicken Tortilla Soup Recipe - How to make the BEST Tortilla SoupSearch: @SoulFoodCooking For More Great Videos!!! Thanks for Watching!!!
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CREAMY Chicken Tortilla Soup (Gluten & Dairy Free Options)
This creamy chicken tortilla soup is a flavorful everyone loves because of its combination of savory, spicy flavors and creamy texture. Simmer the chicken broth with diced vegetables, spices, and shredded chicken, then finished with cream. This is a rich, creamy, and flavorful soup packed with protein and nutrients.???????? CLICK FOR THE RECIPE ????????
✨PRINTABLE RECIPE✨
INGREDIENTS
2 Tablespoons olive oil
1 small yellow onion diced
1 green bell pepper diced
1 15-ounce can black beans drained and rinsed
1 can fire-roasted tomatoes with the juice
1 15-ounce can corn drained (or 2 cups of fresh corn)
1 4-ounce can green chiles
2 teaspoons EACH: smoked paprika and cumin
1 1/2 teaspoons chili powder
1 teaspoon EACH: garlic powder, oregano, and salt
6 cups chicken stock
2 lbs boneless chicken thighs can sub chicken breast*
1/4 cup finely chopped cilantro
2 tablespoons fresh lime juice (about 1/2 a lime)
1 1/2 cups heavy cream or full-fat canned coconut cream
4 ounces cream cheese (dairy-free if needed) optional to make it more creamy
Salt and black pepper to taste
Toppings: crispy tortilla strips, sour cream, cilantro, lime juice, green onions
INSTRUCTIONS:
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t i m e s t a m p s ✨
Intro: 0:00
Make the base of the soup: 0:29
Add the chicken thighs: 1:06
Shred the chicken thighs: 1:24
Add the chicken back to the soup: 1:39
Add heavy cream or canned coconut cream: 1:46
Serve and enjoy: 1:59
s a y h e l l o ✨
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a b o u t m e ✨
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.
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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