Best Texas Tortilla Soup Recipes

TEXAS CHICKEN TORTILLA SOUP

Steps:

• In a large stockpot, heat butter and oil over medium heat.
• Add onions, jalapeno, garlic, carrots and raw chicken.
• Simmer 5 minutes.
• Stir in seasonings.
• Add tomatoes and chicken broth.
• Stir well and simmer for 1 hour, stirring occasionally.
• To serve, crumble tortilla chips in the bottom of individual soup bowls.
• Fill bowls with soup and top with cheese.

TEXAS THICK & SPICY TORTILLA SOUP

Steps:

• Pour Chicken Broth into 6 quart stockpot.
• Drain water from chicken, break apart and add to the broth.
• Add 1/2 of the pkg of Taco Seasoning... save the rest for next time.
• Add 1/2 of the can of Beans.
• Add 1/2 of the can of Rotel.
• Add remaining ingredients except for the Corn Tortillas.
• Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
• Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
• Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.

TEXAS TORTILLA SOUP

Steps:

• Heat butter and oil in large kettle and saute onion, jalapeno, garlic, carrots, celery & chicken. Simmer 5 minutes.
• Combine all spices & Tabasco. Coat vegetable mixture withe spices. chicken stock and bay leaves. Simmer 1 hour, add lime juice. Serve over fried corn tortilla strips. (I just use tortilla chips like Tostitos.).

TEXAS STYLE CHICKEN TORTILLA SOUP

Steps:

• In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
• Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
• Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.

TEXAS AND YUCATAN TORTILLA SOUP

Steps:

• 1. In soup pot, bring the chicken stock to a boil. Add the chicken, 1 teaspoon of salt, peppercorns, oregano, garlic and anchos. 2. Reduce to a medium simmer and cook for about 20 minutes or until the chicken is done. Remove the chicken and anchos to cool. 3. Strain and reserve the stock. 4. When the chicken and ancho chiles are cool enough to handle, dice the softened chiles, and chop and hand-pull the chicken into bite-sized pieces. 5. Heat the olive oil in a soup pot. Add the onions and remaining salt, and cook until the onions begin to turn translucent. Add the poblano chile and cook a few more minutes. 6. Add the tomatoes and the reserved stock, chicken and anchos. Bring to a boil briefly, then remove from heat. 7. Add the lime juice and grapefruit zest. Allow flavors to meld at least 5 minutes before serving. 8. Garnish with extra lime juice (throw the squeezed lime wedges into the soup), serrano chiles, tortilla chips, avocado and epazote.

TEXAS TORTILLA SOUP

Steps:

• Heat butter & oil in lg kettle and saute shopped onion, jalapeno,garlic,carrots celery and chicken; simmer 5 minutes. Combine with cumin,chili pwd., salt,lemon pepper,hot sauce & flour. Add tomatoes and chicken stock and simmer 1 hour. Drop totrilla strips into oil heated to 375 degrees. Fry til crisp. Drain on paper towels. (I use purchased chips) Put a few chips in bottom on bowl, add garnishes and top with soup then cheese. Or any order you want! For a party, set out bowls of condiments and let guests add own garnishes.

TEXAS CHICKEN TORTILLA SOUP

Steps:

• 1. In a large stockpot bring the stock/broth, reserving one cup, to a simmer. Over medium heat, add 2 tablespoons of oil in a skillet. Add onion and garlic. Cook until onions are translucent. Add the green chilies, cooking for about 2 minutes more. Add onion/chili mixture to the stockpot. In a bowl whisk together the reserved stock; taco seasoning and dry ranch mix until there are no lumps. Stir into stockpot. Add can of Rotel and Ranch style beans, juices and all, to stockpot. Simmer for 20 to 25 minutes. Add Corn, green beans, cilantro and chicken meat. Simmer additional 10 minutes. Crunch up tortilla chips and place handful in soup bowl, top with as much cheese as you like (I like a handful) then ladle hot soup onto chips and cheese. Mix & enjoy! You will find that you have two completely different soups with and without the cheese and chips. They are both Yummy.
• 2. Squeeze 1 quarter of lime over avacados to keep from browning. Serve remaining lime quarters and avocado to the side. Add to soup for a fresh brightness.
• 3. *Cook's note: You can boil a whole chicken or chicken pieces with 1 onion, quartered, 3 whole cloves of garlic, 2 stalks of celery, and 2 carrots (celery and carrots cut in 4 inch pieces). When the chicken is done, cool, and take the meat off the bone. Strain the stock of the vegetables, throwing them away and use the stock in place of the canned stock. A store bought roasted or rotisserie chicken works well, also.

DKS TEXAS TORTILLA SOUP

Steps:

• Heat butter and oil in large kettle, and saute chopped onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Add cumin, chili powder, salt, lemon pepper, Tabasco sauce and flour. Add tomatoes and chicken stock. Simmer one hour.
• Drop tortilla strips into oil or melted shortening heated to 375* and fry until crisp; drain on paper towels.
• To serve, put a few tortilla strips in the bottom of 6-8 soup cups, ladle soup on top and add a spoon of each of sour cream, avocado, cheese and cilantro.

CALIFORNIA GRILL TEXAS TORTILLA SOUP

Steps:

• - Boil broth, cumin, chile powder. - Saute chicken, onions, celery, jalapenos, garlic in 1/4 c butter, 10 min. Set aside. - Melt 1/2 c butter, stir in flour, cook 'til thick 2-3 min. Stir roux into broth, then add chicken, remove from heat, stir in half n' half and cilantro. - garnish with green onion, cheese, tortilla strips.