↞ recipe box start page
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
Ingredients:
5 dried ancho chilies, soaked in boiling water,
drained, seeded and chopped
4 fresh Anaheim chilies, seeded and chopped
3 cups chopped peeled tomatoes
1 large white onion, diced
7 garlic cloves, minced
2 Tbs. canola oil
6 cups chicken stock
2 cups water
1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
2⁄3 cup chopped fresh cilantro, plus leaves for
garnish
Vegetable oil for deep-frying
6 corn tortillas, cut into strips 2 inches long
6 oz. crumbled queso fresco or shredded jack
cheese
1 avocado, pitted, peeled and sliced
Directions:
In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic. Working in batches, coarsely puree in a blender. Transfer to another bowl.
In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.
Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer's instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.
view more member recipes
Tortilla Soup
view my recipes
print
save
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
Ingredients:
5 dried ancho chilies, soaked in boiling water,
drained, seeded and chopped
4 fresh Anaheim chilies, seeded and chopped
3 cups chopped peeled tomatoes
1 large white onion, diced
7 garlic cloves, minced
2 Tbs. canola oil
6 cups chicken stock
2 cups water
1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
2⁄3 cup chopped fresh cilantro, plus leaves for
garnish
Vegetable oil for deep-frying
6 corn tortillas, cut into strips 2 inches long
6 oz. crumbled queso fresco or shredded jack
cheese
1 avocado, pitted, peeled and sliced
Directions:
In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic. Working in batches, coarsely puree in a blender. Transfer to another bowl.
In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.
Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer's instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Eva's Tortilla Soup
by suemunzlinger
6 whole Roma tomatoes 1/2 cup olive oil, divided 1 medium onion, diced 1/2 bunch celery, diced 1 pasilla chili pepper, diced ** 1 jalapeno pepper, diced 1/4 cup garlic, chopped 6 cups hearty c
by suemunzlinger
6 whole Roma tomatoes 1/2 cup olive oil, divided 1 medium onion, diced 1/2 bunch celery, diced 1 pasilla chili pepper, diced ** 1 jalapeno pepper, diced 1/4 cup garlic, chopped 6 cups hearty c
Tortilla Soup
by ICOOK2
1 large onion, chopped 1 Tbsp ground cumin 1 Tbsp cooking oil 2 14oz cans reduced sodium chicken broth 1 28 oz can fire-roasted diced tomatoes (or Mexican-style stewed tomatoes) 4 cups chopped co
by ICOOK2
1 large onion, chopped 1 Tbsp ground cumin 1 Tbsp cooking oil 2 14oz cans reduced sodium chicken broth 1 28 oz can fire-roasted diced tomatoes (or Mexican-style stewed tomatoes) 4 cups chopped co
Tortilla Soup - Crock Pot
by sgre52160
3 chicken thighs, skin removed 10-ounce can diced tomatoes with green chiles 1 1/2 cups cooked black beans 1 1/2 cups chicken broth 1 1/2 cups water 1 yellow onion, finely chopped 3 garlic clov
by sgre52160
3 chicken thighs, skin removed 10-ounce can diced tomatoes with green chiles 1 1/2 cups cooked black beans 1 1/2 cups chicken broth 1 1/2 cups water 1 yellow onion, finely chopped 3 garlic clov
Tortilla Turkey Soup
by ICOOK2
10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips Vegetable cooking spray 1 small onion, chopped 2 garlic cloves, chopped 1 small jalapeno pepper, seeded and minced 1 tab
by ICOOK2
10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips Vegetable cooking spray 1 small onion, chopped 2 garlic cloves, chopped 1 small jalapeno pepper, seeded and minced 1 tab
Tortilla Soup With Pork
by sgre52160
1 (1-pound) can Italian peeled tomatoes, including juice 3 tbsp olive oil 1 (1- to 1 1/4-pound) pork tenderloin 1 onion, minced 1 tbsp tomato paste 2 tsp chili powder 2 tsp toasted cumin seed, g
by sgre52160
1 (1-pound) can Italian peeled tomatoes, including juice 3 tbsp olive oil 1 (1- to 1 1/4-pound) pork tenderloin 1 onion, minced 1 tbsp tomato paste 2 tsp chili powder 2 tsp toasted cumin seed, g
view more member recipes