AllenOK
Executive Chef
I'm going to go ahead and post two different recipes. I thought I had three, but aparently the third one is different enough to not really be "Tortilla Soup". The first recipe is the one I make all the time. I originally "pinched" this recipe from a place I worked at. The original recipe yielded 4 gallons. I've cut it down to yield 1 gal. We sold a lot of this soup. We made 4 gallons every Friday, and usually had sold out by Saturday afternoon.
Chicken Tortilla Soup
Yields: about 1 gal
2 T olive oil
1 Red bell pepper, julienned
1 Green bell pepper, julienned
1 c yellow onion, julienned
15 oz can tomato sauce
1 T + 1 t chili powder
2 t curry
2 t poultry seasoning
2 t powdered garlic
¾ t cayenne
¼ c cilantro, chopped
1 chicken, cooked, picked, and rough chopped
1 qt Chicken stock
1 c white wine
Garnishes:
4 flour tortillas, cut into strips and deep fried
chopped green onions
grated cheddar cheese
sour cream
Sauté all vegetables in oil. Add the tomatoes and seasonings. Cook over medium heat for 5 minutes. Mixture may stick to the bottom of the pan. Scrape this up, as it will add to the color and flavor of the soup. Then add the remaining ingredients. Simmer until flavors marry, about 30 minutes. Garnish and serve.
This is the other recipe I have. I've never actually made it.
Chicken Tortilla Soup II
Yield: 6 servings
½ c Onion; Finely Chopped
1 t Garlic; Finely Chopped
2 T Vegetable Oil
4 c Chicken Broth
¼ c Red Bell Pepper, Chopped
1 T cayenne
¾ t Basil Leaves
½ t Salt
¼ t Pepper
1 15 oz can Tomato Puree
½ c Vegetable Oil
10 6" Corn Tortillas, cut into ½” strips
2 c Chicken Breasts, cooked, and shredded
1 Avocado, peeled, pitted, and sliced
1 Monterey Jack or Chihuahua Cheese to garnish
Cook and stir onions and garlic in 2 T oil in 4 qt Dutch oven until onion is tender. Stir in broth, bell pepper, cayenne, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat the oil in 10” skillet until hot. Cook tortilla strips in oil until light golden brown, 30 – 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.
Chicken Tortilla Soup
Yields: about 1 gal
2 T olive oil
1 Red bell pepper, julienned
1 Green bell pepper, julienned
1 c yellow onion, julienned
15 oz can tomato sauce
1 T + 1 t chili powder
2 t curry
2 t poultry seasoning
2 t powdered garlic
¾ t cayenne
¼ c cilantro, chopped
1 chicken, cooked, picked, and rough chopped
1 qt Chicken stock
1 c white wine
Garnishes:
4 flour tortillas, cut into strips and deep fried
chopped green onions
grated cheddar cheese
sour cream
Sauté all vegetables in oil. Add the tomatoes and seasonings. Cook over medium heat for 5 minutes. Mixture may stick to the bottom of the pan. Scrape this up, as it will add to the color and flavor of the soup. Then add the remaining ingredients. Simmer until flavors marry, about 30 minutes. Garnish and serve.
This is the other recipe I have. I've never actually made it.
Chicken Tortilla Soup II
Yield: 6 servings
½ c Onion; Finely Chopped
1 t Garlic; Finely Chopped
2 T Vegetable Oil
4 c Chicken Broth
¼ c Red Bell Pepper, Chopped
1 T cayenne
¾ t Basil Leaves
½ t Salt
¼ t Pepper
1 15 oz can Tomato Puree
½ c Vegetable Oil
10 6" Corn Tortillas, cut into ½” strips
2 c Chicken Breasts, cooked, and shredded
1 Avocado, peeled, pitted, and sliced
1 Monterey Jack or Chihuahua Cheese to garnish
Cook and stir onions and garlic in 2 T oil in 4 qt Dutch oven until onion is tender. Stir in broth, bell pepper, cayenne, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat the oil in 10” skillet until hot. Cook tortilla strips in oil until light golden brown, 30 – 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.
