"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 cups chicken stock
2 cups shredded or cubed breast of chicken
4 green onions, chopped
cup roasted tomato
6 corn tortillas, cut into strips
2-3 Pasilla chiles (optional)
tsp Sazon Goya (with Azafron) seasoning
Vegetable oil for frying
Fresh cilantro, fresh lime juice and salt to taste

Directions:
Directions:
Simmer chicken, green onions and a little salt in the stock, poaching the chicken. Broil two large plum tomatoes in oven until soft and beginning to blacken slightly. (drizzle with olive oil to keep moist). Remove from oven and blend in food processor. Add the tomatoes to the chicken stock. Cut or shred chicken and add to tomato-flavored stock. Add a pinch of Sazon Goya with Azafron.

Cut tortillas into strips and fry until crisp. Remove and set aside. Add Pasilla chiles to oil and fry until crisp, about 30 seconds. Remove and set aside to cool, then crumble. Place tortilla strips in bottom of each bowl and pour chicken and stock over them. Top with chiles, cilantro and remaining tortilla strips. Add a dash of fresh limejuice and serve with warm, fresh tortillas on side.


Cut tortillas into strips and fry until crisp. Remove and set aside. Add Pasilla chiles to oil and fry until crisp, about 30 seconds. Remove and set aside to cool, then crumble. Place tortilla strips in bottom of each bowl and pour chicken and stock over them. Top with chiles, cilantro and remaining tortilla strips. Add a dash of fresh limejuice and serve with warm, fresh tortillas on side.


Cut tortillas into strips and fry until crisp. Remove and set aside. Add Pasilla chiles to oil and fry until crisp, about 30 seconds. Remove and set aside to cool, then crumble. Place tortilla strips in bottom of each bowl and pour chicken and stock over them. Top with chiles, cilantro and remaining tortilla strips. Add a dash of fresh limejuice and serve with warm, fresh tortillas on side.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
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There are different versions of Tortilla Soup, but I think this very simple one, which is more what you would be served in Mexico, is by far the best. Its light and healthy, but full of subtle flavors.
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A whole chicken can be used if you have time and want to use the dark meat pieces as well. It does have a heartier flavor and is more like the Mexican version, as they use all the parts of the chicken. Some people leave the chicken on the bones for a more hearty "country-style" soup. I've even seen potatoes and corn added to it.

 

 

 

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