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Soups - Chicken Tortilla Soup Post by :our4profit Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2347

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Soups - Chicken Tortilla Soup

1 small green pepper, cut into chunks
1 medium yellow onion, cut into chunks
1/2 lb. celery, cut into 1" chunks
1/2 lb. carrots, cut inot 1" pieces
1/4-1/3 c. cilantro
1 tbls. minced garlic
2 tsps. chili powder
2 tsps. cumin
1-2 tsps. cracked black pepper
2 sticks plus 2 tbls butter, divided
1/3 cup olive oil
10 ounces corn tortillas
3 quarts water
4 ounces chicken-seasoned stock base
1/3 cup flour
3-4 medium tomatoes, skinned and chunked
2 lbs. skinless, boneless chicken breasts, grilled and cut into 1/4 " cubes
Fried corn tortilla strips 1/8"x11/2"
Grated cheddar cheese for garnish

Place green pepper, onion, celery, carrots and cilantro into food processor and finely chop.

Combine garlic, chili powder, cumin and black pepper and stir into chopped vegetables.

Melt 1 stick and 2 tbls. butter, with olive oil in large pan over medium heat. Add vegetable mixture and saute. Stir often, veggies should brown slightly.

In food processor, finely chop the tortillas,( not the strips), and add to vegetable mixture. Saute over medium heat till tortillas are soft. Transfer mixture to stock pot, over medium heat. Add water, soup base and mix until dissolved.

In a skllet over medium-high heat, melt remaining butter and whisk in flour, keep whisking for 2-3 minutes. Add to soup and simmer for 20-25 minutes.

Add chopped tomatoes and cubed chicken. Cook till heated through.

Ladle into bowls, add fried tortilla strips, top with grated cheese.

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Soups - Chicken Vegetable Soup Soups - Chicken Vegetable Soup

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6 large potatoes peeled and cut up to bite size 6 medium carrots peeled and cut to bite size 1/4 cup chopped onion 1-2 pounds boneless skinless chicken cut in bite size pieces 3 cups hot water 1 1/2 cups chicken broth (or one chicken flavoured bouillon cube dissolved in water) 1 1/2 teaspoon salt 1/4 tsp. pepper 1/2 tsp. thyme While you are cutting up chicken and veggies have your crock pot heating on low heat. Layer potatoes, carrots and onions in the cooker. Lay the chicken on top of the vegetables. Stir the next five

Soups - Tortilla Soup Soups - Tortilla Soup

Soups - Tortilla Soup
1 qt. Chicken stock 2 small fresh tomatoes 1/2 small white onion 1 clove garlic 1-2 small green chiles 1-2 Tbs. cooking oil 1-2 cups diced, cooked chicken meat 6 corn tortillas cut into strips and fried crisp. Shredded Monterey Jack cheese Crisp fried pasilla chile (optional) Coarsely chopped cilantro (optional) Heat chicken stock. Meanwhile, blend tomato, onion, garlic and chile to a smooth puree. Heat oil to very hot. All at once pour in tomato mixture; (stand back it will and should spatter). Let simmer for a few minutes and then add to chicken stock along with