Best Mean Green Tortilla Soup Recipes

MEAN GREEN TORTILLA SOUP

Steps:

• Preheat oven 400F
• In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes
• Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray
• Transfer to the oven and bake until crispy, 10 minutes
• Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan
• Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center
• Once the chicken is done cooking, remove from oven and let rest before cutting into strips
• Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO
• Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes
• Add the corn kernels along with the jalapeo
• While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth
• Add the pure, stock and chicken to the pot along with the veggies
• Simmer for 10-15 minutes
• Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado

MEXICAN TORTILLA CHICKEN SOUP

Steps:

• Heat a heavy-bottomed stockpot or large Dutch oven over medium-high heat. Add the extra virgin olive oil and heat for 30 seconds, then add the onions, garlic, jalapenos, and hand crushed San Marzano tomatoes. Cook stirring for 15 minutes, until the vegetables soften, add the chicken and Adobo, then pour in the stock and simmer on low for 45 minutes.
• Ladle the hot soup into bowls or serve family style. Garnish with your choice of toppings, Mexican melting cheese, sliced jalapenos, sliced avocados, fresh cilantro, lime wedges, pico de gallo, sour cream. And then add the Crispy Corn Tortilla Strips.
• Meanwhile, heat 2-inches of vegetable oil over medium-high heat. When the oil begins to "roll", add the tortilla strips in batches and fry until they are golden and crisp. Remove to a paper towel-lined rack and sprinkle with finely ground Pink Himalayan sea salt while they are hot.
• Debone roasted chicken, and set meat aside for soup.
• In a large stockpot over medium-high heat add the bones, carrots, celery, white onions, smashed garlic cloves, turnip, parsnips, bay leaves, thyme leaves, and black peppercorns. Pour in just enough cold water to cover the ingredients. Bring to a boil, reduce heat to low and allow to simmer partially covered for 2 hours. As it cooks, skim the foam off of the top to remove any impurities. Add a little more water if necessary to keep the vegetables and chicken bones covered while simmering. Being careful not to add too much, as it will dilute the stock.
• After simmering carefully pour the stock, through a fine-mesh strainer, into another large pot or bowl.

TORTILLA SOUP

Steps:

• Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
• While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
• Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

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.

EASY TORTILLA SOUP

Steps:

• In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.