Best Neiman Marcus Cafe Chicken Tortilla Soup Recipes

Neiman Marcus Soup image

Provided by Catherine from AL

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, chopped fine
6 tablespoons butter
3 (3 ounce) cans chopped green chilies, drained well
4 (14 ounce) cans diced tomatoes, drained well
12 ounces cream cheese, cut into bits
4 cups chicken broth
2 cups half-and-half
2 tablespoons lemon juice
2 teaspoons lemon juice
cayenne
salt
monterey jack cheese, shredded
corn tortilla strips

Steps:

In saucepan, cook onion in butter over moderate heat, stirring occasionally until soft.
Add chilies and tomatoes. Cook 10 min or so until liquid is evaporated.
Stir in cream cheese. Maintain mod heat until cheese is melted.
Stir in chicken broth, half and half, lemon juice, cayenne and salt. Heat soup until it is hot, but do not let it boil.
Serve with mont jack and tortilla strips.

Nutrition Facts : Calories 528.3, Fat 42, SaturatedFat 25.9, Cholesterol 122.8, Sodium 1369.5, Carbohydrate 29.5, Fiber 4.7, Sugar 14, Protein 13.2

Neiman Marcus Chicken Salad image

Provided by Kathies Kafe

Categories < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/4 cups cooked chicken breasts (diced & chilled, approx. 4 breasts)
1 cup celery (finely chopped)
1 cup green seedless grape (halved)
1/2 cup toasted almond (slivered)
2 tablespoons parsley
1 teaspoon salt (optional)
1 cup mayonnaise (not salad dressing)
1/2 cup whipping cream (whipped stiff)

Steps:

Combine all ingredients.
Chill and Serve.
(Prep time includes poaching chicken. Although this says approximately 4 chicken breasts I personally find that to be more than 2 1/4 cups of diced chicken).

Neiman Marcus' Tortilla Soup Con Queso image

Provided by lynnski LA

Categories Tex Mex

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons olive oil
4 cups onions, diced
1 tablespoon garlic, finely minced
1 tablespoon jalapeno chile, seeded and minced
2 teaspoons cumin, ground
3/4 cup flour, all purpose
2 quarts chicken broth or 2 quarts vegetarian broth
1 / 2 cups tomatoes, crushed (canned)
1/2 cup salsa, picante -style, mild (to taste)
2 cups cream, heavy
3 cups cheese, grated monterey jack
tortilla chips, for garnish (amount to taste) (optional)

Steps:

Place the butter and oil in a large saucepan set over medium heat, add the onions, garlic, jalapeno and cumin; saute about 4 minutes, until onions are translucent.
Turn the heat to low, stir in the flour, cook for a minute longer.
Add the broth (chicken or vegetarian) and stir with a wire wisk until smooth.
Add the tomatoes and salsa, cover the pan, and simmer for about 30 minutes.
Just before serving, add the cream and bring the soup to boiling.
Turn off the heat and add the cheese, stir until it's melted.
Ladle into warm bowls, sprinkle with crushed tortilla chips and garnish with more cheese, if desired.