Best Neiman Marcus Soup Recipes

NEIMAN MARCUS CAFE CHICKEN TORTILLA SOUP

Neiman Marcus Cafe Chicken Tortilla Soup image

Love their soup? Don't want the uppity atmosphere? Here you go! Makes about a gallon. It was great for something different. My family loves soup but have exhausted all of our recipes. We loved it, tell me what you think. I found this on a "secret recipe" forum. Chef's name is Robert Metz.

Provided by xDAVEx

Categories < 4 Hours

Time 1h30m

Yield 1 gallon, 4-6 serving(s)

Number Of Ingredients 17

Ingredients

3/4 lb unsalted butter
1 small red onion, diced
1 small yellow onion, diced
3 -4 celery ribs, chopped
1 large carrot, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 ounces taco seasoning
2 tablespoons garlic, chopped
1 1/2 quarts chicken stock
6 soft corn tortillas, shredded
1 lb chicken breast, cooked and chopped
4 -6 roma tomatoes, chopped
1 bunch cilantro leaf, chopped
3/4 ounce cheddar cheese spread
1/2 teaspoon baking soda
1 pint heavy cream

Steps:

Sauté first 7 ingredients in large stockpot until tender.
Stir in garlic and taco seasoning.
Add chicken stock, corn tortillas and cooked chicken breast.
Bring to a boil, then simmer 15 minutes.
Add tomatoes, cilantro and Cheddar cheese spread, then simmer 30 minutes, stirring occasionally.
Add baking soda; stir well.
When foaming subsides, add heavy cream and simmer 30 minutes more.
Garnish with baked tortilla strips.

Nutrition Facts : Calories 1535.9, Fat 133.3, SaturatedFat 78.1, Cholesterol 439.8, Sodium 1109.2, Carbohydrate 46.9, Fiber 5.7, Sugar 14.1, Protein 43.1

NEIMAN MARCUS SOUP

Neiman Marcus Soup image

This is a wonderful hearty meatless soup. The cream cheese gives it a velvety texture. Great with a salad and some crusty bread.

Provided by Catherine from AL

Categories Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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' TORTILLA SOUP CON QUESO

Neiman Marcus' Tortilla Soup Con Queso image

This now classic soup was created in the early 1970's when Tex-Mex was becoming popular. It's still a favorite nation wide. Note: This is a good make ahead soup, however if you are making it for future use, do not add the cream, cheese or tortilla chips until just before serving. Store soup in the frig or freezer and add the omitted ingredients before serving.

Provided by lynnski LA

Categories Tex Mex

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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.

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