Ugg should have asked for TORTILLA soup

I have a couple of suggestions.....

Chicken Chili from Ina
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 45 min
Level:
Easy
Serves:
6 servings
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
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Crockpot Chicken Tortilla Soup

Place in crockpot 2 or 3 boneless, skinless chicken breast halves. You can easily skip the sour cream and cheese.

Without draining anything, combine in bowl:

2 (15oz) cans black beans
1 (14.5 oz) can tomato sauce
2 (15 oz) cans Mexican stewed tomatoes (or Rotel)
1 (4 oz) can chopped green chilies
1 cup salsa, your preference as to strength

Pour over chicken and cook on low 8 hours.

Just before serving, remove chicken, shred it, and stir it back into the soup.

Stir in:
1 can Niblets corn

Heat just long enough to get corn and chicken hot.

Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!

My Favorite is Marilyn's Creamy Chicken Tortilla Soup. But if you need dairy free, this one is good, too. Just skip the crema topping. I made this for last year's soup party and it was a hit.

EmerilÂs Favorite Tortilla Soup
Emeril LaGasse 2004

2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.

Chipotle Crema:
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
1/8 teaspoon salt
In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.
Yield: 1/2 cup

Linda

Here is a tortilla soup I worked out trying to recreate a soup we used to serve at the restaurant years after I'd quit. I don't usually put meat in it, but there isn't any reason why you couldn't add precooked chicken or any other kind of meat to it once you've pureed the other ingredients. It is very tasty, healthy and a forgiving recipe to boot, in terms of ingredient proportions.

RachelÂs Tortilla Soup

1 small yellow onion (about 1 1/3 c diced)
1 c diced celery
1 small carrot, diced (1/3 cup)
12 oz jar roasted red bell peppers, drained and choppedÂor about 1 1/2 average sized red bell peppers, freshly roasted, peeled, de-seeded and chopped.
4 large cloves garlic, smashed
1 14.5 oz can diced tomatoes
1 t dry oregano
1 t dry basil
1/4 t dry thyme
3/4 t ground black pepper + cayenne to taste (optional)
2 c chicken stock
2 c beef stock
3 corn tortillasÂthe smaller ones, about 5-6 inch round, chopped.
3 more corn tortillas, sliced in 1/8" X 2" strips and deep fried until crispy.

Saute the onion, celery and carrot in about 2 T fatÂbacon fat, veg. Oil, olive oil, chicken fat, whatever floats your boat.
When the veggies are limp, and the onion is just starting to brown a bit, add the herbs and garlic and saute for a few more minutes until the herbs and garlic release their fragrance. Then add the rest of the ingredients, bring to a boil, reduce heat and simmer until the vegetables are all tender.
Puree the soup with a stick blender, or regular blender. Simmer on low for about 15 minutes, stirring occasionally. Adjust for seasoning, adding a bit of water if the soup has boiled down too much and serve with the deep fried tortilla strips as a generous garnish.
This is a thick soup, thicker than most cream soups but without the calories cream adds. You can even bake your tortilla strips if you are trying to be very good, and dry saute your vegetables over a low fire, though it takes longer.

See what you all have done? This thread got me hungry for tortilla soup, and I have leftover shredded turkey in the freezer from T-day.

So tonight's dinner will be Creamy Tortilla Soup and cheese quesadillas.

If i get a decent one, I'll post a pic on WFD.

Linda

Marilyn's is my favorite too, Linda - even though I'm late to this topic since you wanted this for Saturday night, Loves2cook, that has never stopped me from talking about a recipe or posting it, LOL, maybe somebody else will read it and get a craving! (This is not dairy free either.)

Marilyn's Creamy Chicken Tortilla Soup - 2/08
1 whole chicken breast cut in two
1 teaspoon southwest seasoning
2 tablespoons olive oil
1 large onion; chopped
2 tablespoons minced garlic
1 (14 oz.) can diced tomatoes with chilies
1/2 cup instant corn masa mix (used to make tortillas)
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon turmeric
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese-optional
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or salsa
Sour cream for garnish

Season chicken with southwest seasoning and a sprinkle of salt and pepper. Heat oil in a large saucepan over medium heat and add chicken, cooking for 4 minutes on each side turning once. Remove chicken to cutting board and set aside. Add onions to the saucepan and cook for 3 minutes. Add garlic to pot until fragrant then add tomatoes. Place corn masa mix in a jar with a tight fitting lid along with broth and shake until well combined; add to soup along with spices. Bring to a boil while stirring until thickened. Remove from heat; allow to cool for 5 minutes before pureeing soup base in batches in a blender until smooth, return soup to pot.
Cut chicken into small chunks and add to pureed soup in pot. Stir in corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. *Recipe inspired by Turkey Tortilla Soup from Cuisine at Home magazine.
Marilyn

I thought about posting that recipe but since she was asking for dairy free, I didn't. I am glad you added it, Woodie!

I have a pot of it simmering on my stove right now. Used turkey instead of chicken as well as freshly made turkey broth from the carcass I tossed in the freezer after T-day dinner.

Found some cornbread in the small freezer that I forgot I put in there, sothat is thawing as a side instead of the original plan of quesadillsa.

Smells heavenly in my kitchen!

Linda

Thanks so much everyone. I didn't have a chance before now to reply as I am swamped at work.

Ended up making Marliyn's, which I found on another post over here (but Thanks woodie for reposting it here), just leaving out the cream and cheeses and it really was great.

Well worth it.

Yep, we had it tonight....cream and all! LOL

Isn't it good? I had a former co-worker stop by after work. I fed her some and she loved it so much I sent a bowl of it home for her husband!

Good stuff, Maynard!

Linda