SPICES FOR CHICKEN TORTILLA SOUP RECIPES

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CHILI'S CHICKEN TORTILLA SOUP - JUST A PINCH RECIPES



Chili's Chicken Tortilla Soup - Just A Pinch Recipes image

I love this soup and have looked forever for the recipe. This is very close to the original at Chili's.

Provided by Pam Carver @2boysmomma

Categories     Chicken Soups

Yield 12

Number Of Ingredients 12

1 tablespoon(s) vegetable oil
3 - skinless, boneless chicken breasts
1/2 cup(s) diced onions
1 clove(s) garlic
4 cup(s) chicken broth
1 cup(s) masa harina
3 cup(s) water
1 cup(s) enchilada sauce
16 ounce(s) velvetta cheese, diced
1 teaspoon(s) salt
1 teaspoon(s) chili powder
1/2 teaspoon(s) ground cumin

Steps:

  • Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
  • Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
  • Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
  • Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  • Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
  • Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.

CHICKEN TORTILLA SOUP – INSTANT POT RECIPES



Chicken Tortilla Soup – Instant Pot Recipes image

Provided by Publications International

Prep Time 10 minutes

Cook Time 9 minutes

Yield 4-6 servings

Number Of Ingredients 14

28 ounces diced tomatoes ( 2 cans )
1 1/2 pounds chicken thighs (boneless skinless)
1 onion (diced)
1 ounces green chiles (diced, 1 can )
1/2 cup chicken broth
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas (cut into 1 ⁄4 inch strips)
2 tablespoons cilantro (chopped fresh)
1/2 cup Monterey Jack cheese (shredded)
1 avocado (diced and tossed with lime juice)
Lime wedges

Steps:

  • Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
  • Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
  • Serve immediately.

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The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. —Anne Smithson, Cary, North Carolina
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After years of fielding requests to clone the delicious signature soup from this 100-unit chain, I was finally able to secure a couple carry-out samples from Max & Erma's at the Cleveland airport while I was there on a biz trip. Wrapped in a bundle of napkins and tucked into a carry-on bag, my samples arrived home in Vegas still warm and ready for analysis. For this one you'll need some white and dark fillets of chicken and a half pound hunk of cheese to shred. It's all that Cheddar cheese that makes this tortilla soup so good. And you'll definitely want to shred your own, since the pre-shredded stuff—while also more expensive—just doesn't melt as well in the chicken broth as cheese that's been shredded just before it goes into the pot.  Update 2/8/17: This recipe may work better if you first make a sauce with the cheese before adding it to the soup. After step #2, combine 2 tablespoons of butter with 2 tablespoons of flour in a medium saucepan. Whisk in 1 cup of milk until thickened, about 3 minutes. Remove it from the heat and stir in the cheese until it's melted. Keep the cheese sauce warm over low heat until you need it. Reduce the cornstarch to 1 tablespoon and dissolve it into the chicken broth in a large saucepan. Add the chicken, sauteed vegetables, and remaining ingredients for the soup (except the cheese sauce) and bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Stir in the cheese sauce and simmer the soup for another 10 minutes while you bounce to step #4. Find more of your favorite famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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TOP SECRET RECIPES | MAX AND ERMA'S TORTILLA SOUP
After years of fielding requests to clone the delicious signature soup from this 100-unit chain, I was finally able to secure a couple carry-out samples from Max & Erma's at the Cleveland airport while I was there on a biz trip. Wrapped in a bundle of napkins and tucked into a carry-on bag, my samples arrived home in Vegas still warm and ready for analysis. For this one you'll need some white and dark fillets of chicken and a half pound hunk of cheese to shred. It's all that Cheddar cheese that makes this tortilla soup so good. And you'll definitely want to shred your own, since the pre-shredded stuff—while also more expensive—just doesn't melt as well in the chicken broth as cheese that's been shredded just before it goes into the pot.  Update 2/8/17: This recipe may work better if you first make a sauce with the cheese before adding it to the soup. After step #2, combine 2 tablespoons of butter with 2 tablespoons of flour in a medium saucepan. Whisk in 1 cup of milk until thickened, about 3 minutes. Remove it from the heat and stir in the cheese until it's melted. Keep the cheese sauce warm over low heat until you need it. Reduce the cornstarch to 1 tablespoon and dissolve it into the chicken broth in a large saucepan. Add the chicken, sauteed vegetables, and remaining ingredients for the soup (except the cheese sauce) and bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Stir in the cheese sauce and simmer the soup for another 10 minutes while you bounce to step #4. Find more of your favorite famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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Total Time 25 minutes0S
Calories 460 calories per serving
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