TORTILLA SOUP WITH RANCH DRESSING MIX RECIPES

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TOP SECRET RECIPES | MAX AND ERMA'S TORTILLA SOUP



Top Secret Recipes | Max and Erma's Tortilla Soup image

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.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Nutrition Facts : Calories 460 calories

SLOW COOKER SPICY CREAMY CHICKEN TORTILLA SOUP RECIPE ...



Slow Cooker Spicy Creamy Chicken Tortilla Soup Recipe ... image

Slow Cooker Spicy Creamy Chicken Tortilla Soup

Provided by Hidden Valley

Total Time 435 minutes

Prep Time 15 minutes

Cook Time 420 minutes

Yield 8

Number Of Ingredients 13

3 chicken breasts
1 teaspoon cumin
1 teaspoon dried oregano
½ cup hot sauce
2 cans (10 ounces each) diced tomatoes
1 white onion
3 cloves garlic
2 quarts low-sodium chicken broth
1 can (15 ounces) black beans
1 cup Hidden Valley® Original Ranch® Light Dressing
1 pound bag frozen corn
2 corn tortillas
tortilla chips

Steps:

  • Place the chicken at the bottom of a 6-quart slow cooker. Add cumin, oregano, and hot sauce, and stir well to coat the chicken with the seasonings.
  • Use a blender to puree the tomatoes, onion, and garlic, then add to the slow cooker. Stir in the chicken broth and black beans; cover and cook on low for 6 to 7 hours.
  • During the last 30 minutes, mix the ranch dressing and corn together in a medium bowl, then stir into the soup. Add the shredded corn tortillas, and stir again.
  • When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.

Nutrition Facts : Calories 0

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