Best Tom Browns Tortilla Soup Recipes

PASTOR TOM'S TORTILLA SOUP

Steps:

• Blend tomatoes, onion, garlic, cilantro and sugar.
• Add blended ingredients to a large pot.
• Add in chicken broth, chipotle pepper and adobe sauce.
• Bring to boil, cover and simmer for 20 minute.
• In individual soup bowls add: tortilla chips, cheese and sour cream.
• Ladle hot soup on top and serve immediatley.

TOM BROWN'S TORTILLA SOUP RECIPE

Steps:

• In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
• Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.

TORTILLA SOUP

Steps:

• 1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder, and 2 teaspoons salt and cook until onion softens, about 5 minutes. Add chicken broth, bring to a boil, reduce heat to a simmer and cook uncovered, for 10 minutes. Add corn and cook for 5 minutes more.
• 2. Remove soup from heat and stir in tomato, chicken, cilantro, and lime juice. Divide tortilla chips among 4 warmed bowls, ladle soup on top, and serve. Serve with lime wedges, if desired.

EMERIL'S FAVORITE TORTILLA SOUP

Steps:

• In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for about 10 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
• Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
• Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

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.