Best Chiapas Chicken Tortilla Soup Recipes

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

CHIAPAS CHICKEN TORTILLA SOUP

Steps:

• Combine the chicken thighs, chopped onion, garlic cloves, halved jalapeno, whole cilantro stems, celery, carrot and water in a medium saucepan.
• Bring to a boil over high heat.
• Reduce the heat to low and simmer gently for 1 hour.
• Strain the stock, reserving the cooking liquid and the chicken thighs separately; discard the other solids.
• When the chicken thighs are cool enough to handle, remove the meat.
• Dice and reserve it.
• Heat the olive oil in a large nonreactive saucepan set over medium heat until it ripples.
• Add the minced onion and cook until translucent, about 5 minutes.
• Add the minced garlic and minced jalapeno and cook for 3 minutes.
• Add the tortillas, chili powder, cumin and oregano, and cook for 1 minute.
• Stir in the chopped tomatoes and 3 1/2 cups of the reserved chicken broth.
• Reduce the heat to low and simmer until the tortillas have dissolved and the soup has thickened, about 30 minutes.
• Add the diced chicken.
• If the soup looks too thick, add some of the reserved broth.
• To serve, stir in the lime juice and salt.
• Ladle into warmed bowls and top with the reserved chopped cilantro.

SIX CAN CHICKEN TORTILLA SOUP

Steps:

• Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

HOMEMADE CHICKEN TORTILLA SOUP

Steps:

• In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

TRISHA'S CHICKEN TORTILLA SOUP

Steps:

• Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.