Tortilla Soup (3) Collection

Discussion in 'Food and nutrition' started by Nancy, Mar 11, 2004.

  1. Nancy

    Nancy Guest

    Chicken Tortilla Soup Full Moon Cafe Tortilla Soup Skinny
    Tortilla Soup

    * Exported from MasterCook *

    Chicken Tortilla Soup

    Recipe By :Trey Serving Size : 0 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method --------
    ------------ -------------------------------- 6
    tablespoons vegetable oil 8 corn tortillas (6 inch) --
    coarsely chopped 6 cloves garlic -- minced
    1/2 cup chopped fresh cilantro 1 onion -- chopped 1 can
    diced tomatoes -- (29 ounce) 2 tablespoons cumin 1
    tablespoon chili powder 3 bay leaves 6 cups chicken
    stock 1 teaspoon salt
    2/2 teaspoon ground cayenne pepper 5 chicken breasts --
    cooked and cubed

    In a large stock pot, heat oil. Add tortillas, garlic,
    cilantro and onion. Saute for 2 to 3 minutes. Stir in
    tomatoes and bring to a boil. Add cumin, chili powder,
    bay leaves and chicken stock. Return to a boil. Reduce
    heat to medium and add salt and cayenne. Simmer for 30
    minutes remove bay leaves and stir in chicken. Heat
    through and serve.

    * Exported from MasterCook *

    Full Moon Cafe Tortilla Soup

    Recipe By :copykat Serving Size : 0 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method --------
    ------------ --------------------------------
    1/2 Gallon chicken stock
    2/2 teaspoon white pepper
    3/2 cup butter
    4/2 cup flour 1 cup Monterey Jack and Cheddar cheese
    mixed. 1 pint half and half 2 teaspoons diced
    jalapenos 1 can Rotel tomatoes with chilies -- (10
    ounce) 1 cup cooked, dice chicken meat (Full Moon
    marinates chicken in fajita seasonings)

    Combine chicken stock and white pepper and bring to a boil.
    To thicken make a roux. Melt butter. Stir in flour. Cook
    over low heat, stirring constantly, until mixture is smooth
    and thickened. Stir roux into chicken stock. Add cheese to
    stock and stir until melted. Add remaining ingredients to
    stock and heat. To hold, place soup in top of double boiler
    over hot water. To serve sprinkle individual servings with
    strips of flour tortillas that has been deep-fried. Garnish
    with a dollop of guacamole and mixed cheese.

    * Exported from MasterCook *

    Skinny Tortilla Soup

    Recipe By :Light & Tasty Serving Size : 7 Preparation Time
    :0:00 Categories : Soup

    Amount Measure Ingredient -- Preparation Method --------
    ------------ -------------------------------- 1 can fat-
    free refried beans -- (16 ounces) 1 can black beans (15
    ounces) -- rinsed and drained 1 can reduced-sodium chicken
    broth -- (14 1/2 ounces) 1 1/2 cups frozen corn
    3/4 cup chunky salsa
    4/4 cup cubed cooked chicken breast
    5/2 cup water 2 cups shredded cheddar cheese -- divided
    28 baked tortilla chips

    In a large saucepan, combine the first seven ingredients.
    Bring to a boil. Reduce heat. Cover and simmer 10 minutes.
    Add 1 cup cheese. Cook and stir over low heat until melted.
    Crumble half of the tortilla chips into soup bowls. Ladle
    soup over chips. Top each serving with crumbled chips.
    Sprinkle with cheese.

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