Dawn Mo here is another one that I did Tortilla Soup

C

carol-whidbey-is

Well-known member
2 onions chopped

3 ribs celery chopped

3 carrots chopped

8 cloves garlic

1 Jalapeno chopped

1/2 cup cilantro

4- 14 1/2oz Diced Tomatos

16 C chicken stock or broth

1 tsp mex oregano

3 tsp cumin I like to toast then grind

2-3 tsp chili powder

6 bay leaves

1/2-1 tsp Cayenne

16 Corn Tortillas cut up

1-2 tsp salt

1 lime

8 chicken breast cooked and shred

Saute first 5 inger. Add spices about 3 more mins, Add tomatoes, chicken stock, tortillas simmer 20-25 mins, add chicken. Simmer a few mins then add juice of lime.

 
Hey, Carol- Do you really, really like cilantro or does the flavor fade a bit. I like a little

but I won't cut the amount back if it blends well.

 
I had a soup like this a couple weeks and I'm wondering, do the tortillas break up and add

body to the soup? It was SO good and I never did track down who made the soup (large potluck.) I'm thinking this recipe might be close.

 
Yes, they do add boy to the soup. Oneof the very best Tortialla Soups I ever made

had both crispy tortillas as a garnish, and softened ones cooked and pureed in the broth. I've never had it with the broth-cooked tortillas left unpureed, though, as this recipe seems to do.

The recipe was in Gourmet about a million years ago, I'll see if I can did it up.

 
Here is another one I had in MC, but have never made it. REC: Cream of Tortilla Soup

I am sure I got this from someone off this site or Gail's but I don't have it credited, sorry.

* Exported from MasterCook *

Cream of Tortilla Soup

Recipe By :(Bon Appétit-Barbecue-1992)
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

2 cans chicken broth -- (14 and 1/2-ounce)
1/4 cup butter -- (1/2 stick)
1 medium onion -- diced
1/2 cup diced celery
2 garlic cloves -- minced
1 medium tomato -- chopped
2 tablespoons minced fresh chives
1 1/2 cups crshed unsalted tortilla chips
1 tablespoon all purpose four
1/4 cup whipping cream
1 cup grated Monterey Jack cheese (about 4
ounces)
1 cup grated cheddar cheese (about 4 ounces)
2 teaspoons chili powder
2 teaspoons grund cumin
Crushed unsalted tortilla chips.

Bring chicken broth to boil in small saucepan over medium heat. Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomation and 1 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes. Reduce heat to low. Sprinklw 1 tablespoon flour over and stir mixture for 2 minutes. Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and will blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve. - - - - - - - - - - - - - - - - - - -

 
I also add either chopped corn tortillas or some masa into my chili,

or in a pinch some crunched up tortilla chips. Just watch out for the salt.

 
Cyn its about your taste have added just 1/2 cup also

when I made at the restranut the customers liked it both ways. So try aliitle at first then go from there.

 
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