Best Mansion On Turtle Creek Tortilla Soup Recipes

The Mansion's Tortilla Soup image

Provided by Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 17

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh epazote or cilantro
1 cup fresh onion, pureed
2 cups pureed fresh tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt
Cayenne pepper
1 cooked chicken breast cut into strips
1 avocado, peeled, seeded and cubed
1 cup Cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp

Steps:

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

The Mansion's Chicken Tortilla Soup image

Provided by Marsha Hamner

Categories Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 garlic cloves, finely chopped
1 tablespoon cilantro, chopped fresh
1 cup onion, pureed, fresh
2 cups tomatoes, pureed fresh
1 tablespoon cumin, ground
2 teaspoons chili powder
2 bay leaves
4 tablespoons tomato puree, canned
2 quarts chicken stock
salt
cayenne pepper
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded and cubed
1 cup cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp

Steps:

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

Nutrition Facts : Calories 592.1, Fat 29.8, SaturatedFat 9.8, Cholesterol 64.6, Sodium 928, Carbohydrate 52.2, Fiber 8.7, Sugar 13.4, Protein 32