Best El Torito Chicken Tortilla Soup Recipes

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EL TORITO CHICKEN-LIME SOUP



El Torito Chicken-Lime Soup image

This recipe is an old time favorite at El Torito; and a delicious soup that we have really enjoyed. The restaurant, when submitting this recipe to the LA Times for their reader request column, also suggested that this can be made into a whole meal soup by adding hominy, corn or other grains. They also serve this at their weekend brunch.

Provided by lynnski LA

Categories     Chicken

Time 1h

Yield 1 quart soup, 4 serving(s)

Number Of Ingredients 17

1 quart chicken stock
2 limes, juice of
1 teaspoon dried oregano, Mexican
1 teaspoon basil, dried
1 bay leaf
1 teaspoon chipotle chile, pureed
salt, to taste
pepper, to taste
2 chicken breast halves, cooked and shredded
1 cup tomatoes, julienne-cut
1/2 cup red onion, julienne-cut
1 tablespoon cilantro, minced
4 ounces jalapeno jack cheese, cut into cubes
2 corn tortillas, cut into strips
1 avocado, peeled, pitted and sliced
4 lime slices
4 fresh cilantro stems

Steps:

  • Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
  • Bring to a boil and simmer for 15 minutes.
  • Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes.
  • Adjust seasonings to taste.
  • Ladle very hot soup into warm soup bowls, drop in cheese cubes.
  • Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
  • Makes about one quart or 4 one cup servings.

EL TORITO CHICKEN TORTILLA SOUP



El Torito Chicken Tortilla Soup image

Make and share this El Torito Chicken Tortilla Soup recipe from Food.com.

Provided by Teddys Mommy

Categories     Mexican

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 26

2 boneless skinless chicken breasts
3 quarts chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 cup tomato paste
1 bay leaf
2 garlic cloves, chopped
1/2 teaspoon chipotle chile in adobo, pureed
1 teaspoon pickled jalapeno pepper, chile seeded chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash, diced
1/2 red bell pepper, diced
1 lime, juice of
2 tablespoons sweet sherry (preferably Harvey's Bristol Cream)
1 tablespoon fresh cilantro, chopped
1 tablespoon of fresh mint, chopped
4 corn tortillas (cut into thin strips)
oil
1/2 lb monterey jack cheese, shredded
8 slices avocados
fresh cilantro leaves

Steps:

  • Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
  • Set aside until cool enough to handle and shred.
  • Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
  • Bring to boil, reduce heat and simmer 20 minutes.
  • Correct seasoning, if necessary.
  • Add zucchini, squash, pepper, lime juice and Sherry.
  • Bring again to boil.
  • Reduce heat and simmer 15 minutes.
  • Add cilantro and mint.
  • Stir, then remove from heat.
  • To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
  • Ladle soup into each bowl.
  • Sprinkle with shredded cheese and tortilla strips.
  • Garnish each bowl with avocado slice and sprig cilantro. Serve at once.

Nutrition Facts : Calories 275.3, Fat 12.1, SaturatedFat 6.3, Cholesterol 44.2, Sodium 1399.4, Carbohydrate 17.7, Fiber 2.9, Sugar 5.4, Protein 23.1

DIONICIA'S FAMOUS CHICKEN TORTILLA SOUP



Dionicia's Famous Chicken Tortilla Soup image

This is simply the BEST of the BEST!! The recipe comes from Ernesto's Restaurant in Puerto Vallarta, Mexico. If you find a better recipe, I sure would like to know about it.

Provided by Pepina Rae

Categories     Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

12 roma tomatoes, whole
3 teaspoons oregano (Mexican if you have it)
10 garlic cloves
5 bay leaves
2 teaspoons cumin seeds (can substitute ground)
2 teaspoons marjoram
1 teaspoon thyme
6 large peppercorns
3 teaspoons peppercorns, small
1 tablespoon oil
1/4 cup onion
4 tablespoons chicken bouillon granules
8 pieces chicken
8 corn tortillas, cut into thin strips
2 avocados
4 cups mozzarella cheese, shredded

Steps:

  • Boil tomatoes 10 minutes.
  • Place tomatoes and next 8 ingredients in blender and blend for 4 minutes.
  • Saute onion in oil and add blender contents by pouring through a mesh strainer.
  • Add one quart of water to strainer and swirl.
  • Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot.
  • Add one more quart of water.
  • Add chicken bouillon and chicken pieces and boil until chicken is cooked.
  • Fry tortilla strips in oil until crispy.
  • Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone.
  • Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese.
  • Pour boiling broth over ingredients in bowl and serve.

Nutrition Facts : Calories 382.6, Fat 23.4, SaturatedFat 9.1, Cholesterol 44.6, Sodium 932.2, Carbohydrate 30.6, Fiber 9.6, Sugar 4.4, Protein 17.9

COPYCAT EL CHICO CHICKEN TORTILLA SOUP



Copycat El Chico Chicken Tortilla Soup image

Make and share this Copycat El Chico Chicken Tortilla Soup recipe from Food.com.

Provided by LeslieNY3912

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken bouillon cubes
4 cups boiling water
10 ounces chicken breasts
6 ounces tomato paste
5 tablespoons hot sauce
1 tablespoon chili powder
1 tablespoon dried onion flakes
1 teaspoon lime juice
4 ounces white cheddar cheese
4 ounces tortilla chips
2 avocados (diced)

Steps:

  • 1. In a large sauce pan dissolve bouillon cubes in 4 cups boiling water.
  • 2. Add chicken to broth and simmer until cooked through.
  • 3. Remove chicken from pan and set aside to cool.
  • 4. Add tomato paste, chili powder, hot suace, onion flakes and lime juice to sauce pan and bring to a simmer while stirring.
  • 5. Salt to taste.
  • 6. Cut chicken into cubes.
  • 7. To serve place chicken, cheese, tortilla chips and avocado into bowls and pour broth over them.

Nutrition Facts : Calories 582.4, Fat 37.9, SaturatedFat 11, Cholesterol 75.7, Sodium 2137.1, Carbohydrate 37.3, Fiber 10.7, Sugar 7.8, Protein 28.9

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