Chicken Tortilla Soup

We had a thread on this a few weeks back and someone posted a solid recipe that I used and just modified a little, I also posted how I did mine. Looking back I would not add in any cream. Nothing wrong with it but didn't taste traditional enough with that in there.

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Sorry I can't help with the recipe but my wife makes some incredible chicken tortilla soup.

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Try communicating with her and getting a recipe.

My friend is a chef and created this "white chili" recipe. This isn't a true tortilla soup, but this is my go-to chicken soup in the winter, and I add tortillas, shredded cheese, and avocado on top at the end. It's finally getting cooler out here, so in a month or so I look forward to breaking this out again.


White Chili
Ingredients
½ Large Yellow Onion (diced)
2 Jalapeño (diced)
8 clove Garlic (diced)
1 can Black Beans
1 can Kernelled Corn
1 can Garbanzo Beans
Salt
3 small can Chopped Green Chili
2qt Chicken Stock or Broth
6ea Boneless Skinless Chicken Thighs
2 T Ground Cumin
2T Dark Chili Powder
¼ cup Vegetable Oil
Pepper
¼ bunch Cilantro

Method:

Preheat large stock pot or Dutch oven over medium heat. Lay out chicken thighs on plate or cutting board and season with salt and pepper. When pot is heated add enough vegetable oil to coat bottom of pan. Add chicken thighs and sear on both sides until golden brown and bottom of pan begins to brown (manage heat to ensure the pot does not burn. Remove chicken and place on a plate to rest. Add diced onion, garlic, and jalapeño. Season with a pinch of salt, 1T cumin, and 1T dark chili powder. Cook gently over medium heat stirring every few minutes. Drain all canned goods into a colander and rinse with cold water. When onions are tender and translucent, add the canned product, and mix well. Add chicken stock, scraping bottom of pan to break up the browned bottom. Cut chicken into bite sized pieces; add to soup with any liquid left on plate. Bring soup to a boil and cut back to a simmer. Taste for seasoning. Add salt, cumin, and chili powder to your own taste. Simmer for 30-40mins, allowing flavors to develop. Pull from heat and add chopped cilantro. I always recommend making the chili the day before you plan to serve. Allowing soup to cool and rest in fridge overnight brings out the most flavors. Serve with ripe avocado dressed in lime juice, shredded pepper jack cheese, and tortilla chips.

I wish I could find a decent copycat recipe for McAllister’s or chili’s tortilla soup. I think they are the same thing but they are amazing. I can’t ever find a recipe that ends up yellow like theirs. It is always red or brown.

Chicken Tortilla Soup – The wife’s version

Need:

1 Tablespoon vegetable oil
1 lb chicken breast or tenders)
1/2 cup diced onion
1 can black beans
1 can Mexicorn
1 can white hominy
8 cups chicken broth
1 small can green chilis
1 can crushed tomatoes
1 Tablespoon chili powder
8 ounces Queso cheese
1/2 teaspoon salt, to taste
Black pepper to taste ½ tsp.
2 teaspoons cumin
2 teaspoons Lawry’s Garlic Salt

Optional -2 Tablespoons white corn masa, ground to flour consistency, mixed in water to a paste and added to thicken the soup
Optional – 1 teaspoon red cayenne pepper for heat – not really needed.

Garnish

1 cup Monterey Jack and Cheddar cheese mix fine grated
Pico de Gallo: 2 pods Jalapeño pepper no seeds or white membrane chopped fine, 6 Tablespoons onion chopped fine, 2 medium tomatoes 1/4 inch dice, 2 Tablespoons chopped cilantro.
Chopped green onion tops
Crispy Tortilla strips

Directions:

In a sauté pan, cook the chicken tenders in 2 Tablespoons oil, seasoned with a dash of salt, a little black pepper, a teaspoon of Lawry’s Garlic Seasoning and a half teaspoon of cumin. After the chicken has cooked through and browned slightly, cube it into 1/2 – 3/4 inch pieces and set aside. In the same sauté pan, cook the onions until they begin to get tender. Add another Tablespoon of oil if needed.

Deglaze the pan with a can of chicken broth. Transfer the onions and liquid to a soup pot, add all other ingredients and cook at a low simmer for twenty minutes, stirring occasionally to keep anything from sticking.

Optional - after twenty minutes, in a bowl, combine the Masa flour with a few teaspoons of the soup, to make a paste, then stir into the soup to thicken it. Continue simmering for five minutes, then turn off heat, cover pot and allow it to rest for another ten minutes

Serve this soup with a couple of Tablespoons of the cheese mixture (don’t buy the already shredded cheese blend) and a Tablespoon of Pico de Gallo. Or chopped green onion tops. Some will like a dollop of sour cream

Its not chicken tortilla soup, but just made me think of the World Famous Deer Valley Turkey Chili. It is unreal at the resort on the slopes, they even sell their own mix. Just thought I'd share with you BAWS , Ive made this one before

DEER VALLEY TURKEY CHILI

Not much of fan of the Pioner Woman but this recipe is really good.

LINK