Best Don Pablos Tortilla Soup Recipes

Don Pablos Chicken Tortilla Soup (Copycat) image

Provided by ajenas kitchen

Categories Mexican

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

3 chicken breast halves
1 gallon water
3 carrots (1/4 Sliced)
3 celery ribs (1/4 Sliced)
1/2 cup onion (Chopped)
2 tablespoons garlic (Minced)
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 cup fresh cilantro (Chopped)
1 (10 ounce) can Rotel Tomatoes (Mild)
1/2 pint heavy whipping cream
1 cup canned corn (Or Fresh)
1 (10 count) package corn tortillas
12 ounces monterey jack cheese (Fancy Shred)

Steps:

Boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for about 1-2 hours.
Remove chicken and let cool. Add Rotel, cilantro, corn, and cumin to the pot. Stir well. Remove chicken from the bone and add to the pot. Add cream just to get color and thickness.
Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.
Enjoy!

Don Pablo Tortilla Soup image

Provided by Diana Adcock

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans chicken broth
1 cup mild salsa
1 cup sun-dried tomato, snipped into thin strips
1 teaspoon cumin
1/4 cup chopped cilantro
2 teaspoons lime juice
2 cups broken tortilla chips
1 (7 ounce) can vacuum-packed corn kernels (go with frozen if you can't find the vacuum type)
1 small avocado, peeled, pitted and chopped into 1/2 inch dice
1/2 cup shredded monterey jack cheese

Steps:

In a large saucepan mix broth, salsa, dried tomatoes and cumin.
Bring to a boil, reduce and simmer for 10 minutes or until tomatoes are tender.
Mix in 2 tsp of the cilantro and 2 tsp of lime juice.
Ladle into 4 bowls.
Divide equally among the 4 bowls the remaining cilantro, tortilla chips, corn, avocado and cheese.
Offer sour cream if you wish.

Don Pablo's Tortilla Soup image

Provided by gennyblake

Time 29m

Yield 4

Number Of Ingredients 10

2 cans (14.5 ounce size) chicken broth
1 cup mild salsa
1 cup sun-dried tomato halves, snipped into thin strips
1 teaspoon cumin
1/4 cup chopped cilantro
2 tablespoons lime juice
2 cups broken tortilla chips
1 can (7 ounce size) corn kernels
1 small avocado, peeled, seeded and cut into 1/2 inch dice
1/2 cup shredded monterey jack cheese

Steps:

In 2-qt. saucepan, mix broth, salsa, dried tomatoes and cumin. Bring to a boil, reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender. Mix in 2 tablespoons of the cilantro and the lime juice. Ladle hot soup into bowls, dividing equally. Divide the remaining cilantro, the tortilla chips, corn, avocado and cheese among bowls. You can also add a little sour cream to the individual bowls.

Don Pablo's Tortilla Soup Recipe image

Provided by á-170456

Number Of Ingredients 17

3 chicken breasts split
1 gallon water
3 carrots cut 1/4" slices
3 celery stalks cut 1/4" slices
1/2 cup chopped onion
2 tablespoons minced garlic
4 teaspoons salt
1 teaspoon freshly-ground white pepper
1 teaspoon freshly-ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 cup chopped cilantro
1 can mild Rotel tomatoes
1/2 pint heavy whipping cream
1/2 can corn (or equivalent of fresh corn)
1 bag corn tortillas
12 ounces fancy Monterey Jack cheese

Steps:

Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1 to 2 hours. Remove chicken and let cool. Add Rotel, celantro, corn, and cumin to the pot. Stir well. Remove chicken from the bone and add to the pot. Add cream just to get color and thickness. Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top. This recipe yields ?? servings.