I need a recipe for chicken tortilla soup..........?

2 skinless, boneless chicken breasts

1/2 teaspoon olive oil

1/2 teaspoon minced garlic

1/4 teaspoon ground cumin

2 (14.5 ounce) cans chicken broth

1 cup frozen corn kernels

1 cup chopped onion

1/2 teaspoon chili powder

1 tablespoon lemon juice

1 cup chunky salsa

8 ounces corn tortilla chips

1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

this recipe sounds wonderful!

Chicken Tortilla Soup

INGREDIENTS:

1/4 bunch cilantro, well washed (leaves only)

2-3 garlic cloves

1/2 small onion, chopped

1 small can of green chilies

6 cups chicken stock/broth

1 (14.5 ounce) can tomatoes

1 tsp. ground cumin

1 tsp. salt

2 tbsp. cornstarch dissolved in a small amount of water

Corn tortillas (about 10) cut into thin strips

vegetable oil

1-2 cups cooked chicken (2 oz. per serving)

Monterey Jack cheese (1 oz. per serving)

1-2 avocados, peeled, pitted and sliced

PREPARATION:

Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.

Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.

CHICKEN, LIME AND TORTILLA SOUP

1/2 lb. chicken breast, boneless and skinless

4 cups chicken stock

juice of 3 limes

1/2 cup tomato juice

1/2 cup chopped red bell pepper

1 tsp. chopped green chilies

1 jalapeno, chopped

1/4 cup cilantro, chopped

2 tsp. Worcestershire sauce

3 green onions, chopped

1/4 cup rice

1/4 cup corn

1 avocado per each bowl (diced small)

1 cup mixed Mexican cheese (shredded)

1 tsp. minced garlic

1/2 tsp. ground black pepper

salt to taste

tortilla strips

Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.

While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.

Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.

Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)

recipe chicken tortilla soup

Hi !!!

I just made the "Luby's" version yesterday, but this is another one that I have made...

Tortilla Soup - Authentic Mexican food recipe

Recipe Ingredients:

8 tortillas cut into strips

6 cups of chicken broth

2 tomatoes

2 cloves of garlic

1/4 onion

1 epazote sprig

1/2 cup of grated cheese

1 avocado

sausage

sour cream

pasilla chili

oil

salt

-------------------------------------------------------------------------------

Recipe Instructions:

Fry the tortilla until golden. Separate, and in the same grease, fry the chile. Drain off excess grease. Liquify the tomatoes with the the garlic and onion. In a pot, fry until the flavor peaks. Add the broth, fried tortillas, and the epazote (A fresh Mexican food herb). Boil for a few minutes and serve hot. Serve with pasilla chili, avocado, sour cream, cheese and sausage.

---------AND THIS ONE, TOO...

Tortilla Soup Recipe

6 (6-inch) corn tortillas, preferably a little old and dried out

1/4 cup grapeseed oil, peanut oil, other high smoke-point oil

1 small onion, chopped (1/2 cup)

2 cloves garlic, finely chopped

1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)

4 cups chicken broth or homemade chicken stock

1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)

1/2 teaspoon coarse salt (kosher or sea salt)

1 1/2 cups shredded cooked chicken

1 ripe medium avocado

1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)

Chopped fresh cilantro

1 lime, cut into wedges

1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.

2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Serves 4.

--------AND, LASTLY...A SIMPLE ONE...

Simple Tortilla Soup

Recipe Ingredients:

8 Mission® Corn Tortillas cut into 1/2-inch strips

1 lb. Chicken Breasts cut into 1/2-inch chunks

2 fresh Poblano Chiles rinsed and seeded, cut into 1/4-inch strips

1/2 cup Onions chopped

8 cups Chicken Broth

1/4 cup Cilantro Sprigs

1/4 cup Lime Juice

Garnish: Sour Cream, Avocado slices

--------------------------------------------------------------------------------

Recipe Instructions:

1. Fry tortilla strips in oil until crisp; set aside. Bring broth, onions, and chiles to a boil in a 5 quart pan. Cover and simmer for 5 minutes. Add chicken and cilantro, cover and simmer about 5 minutes. Ladle soup into serving bowls; add lime juice to taste. Divide tortilla strips among bowls. Garnish with sour cream and avocado slices as desired.

Enjoy this delicious tortilla soup Mexican recipe!

Preparation Time (min): 15

Cook Time (min): 15

Prep Tool: Stovetop

I am not sure. I would try some of these websites.

Found this on Epicurious.com

6 dried guajillo chiles, stemmed

2 dried pasilla chiles, stemmed

12 5- to 6-inch-diameter white corn tortillas

2/3 cup plus 2 tablespoons corn oil

2 cups coarsely chopped plum tomatoes

1 1/2 cups water

1/4 small white onion

2 large garlic cloves

1 large sprig fresh epazote or 2 large fresh cilantro sprigs

Pinch of baking soda

4 cups low-salt chicken broth

1/2 cup crumbled queso fresco

1 small avocado, peeled, pitted, diced

1/4 cup crema mexicana* or sour cream

Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4-inch strips.

Cut 6 tortillas into 1x1/4-inch strips. Heat 2/3 cup oil in heavy medium skillet over medium-high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute. Using slotted spoon, transfer strips to paper towels. One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds per side. Transfer to paper towels. Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.

Combine tomatoes and next 5 ingredients in heavy large pot. Coarsely crumble whole tortillas, then guajillo chiles into pot. Bring to boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes. Working in 3 batches, puree mixture in blender until smooth, adding 1/4 cup broth to each batch. Heat 2 tablespoons oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add 3 1/4 cups broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.

Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, diced avocado, and crema.

*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

This one is MY personal favorite:

Cheese Chicken Tortilla Soup

1 medium yellow onion, chopped (1 cup)

2 teaspoons fresh garlic, minced

2 tablespoons vegetable oil

4 cups chicken stock

1 (15 ounce) can tomato puree (I use tomato sauce)

1 small can diced chili peppers (jalapeño or green)

1/2 teaspoon salt

1/4 teaspoon pepper (optional)

1 teaspoon granulated sugar

1 teaspoon chili powder (optional)

1 teaspoon Worcestershire sauce

4 tablespoons flour

1/2 cup water

1 pound cooked chicken, cubed or pulled

1 cup heavy cream

1/4 cup sour cream

8 ounces processed cheese, 1-inch cubes (Velveeta or casserole cheese)

10 (6-inch) yellow corn tortillas, 1/4-inch strips, fried

Sauté oil, garlic and onions in large pan or Dutch oven until soft.

Add items 4 through 11. Bring to low boil, then reduce heat and simmer 20 minutes.

Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees F (while soup is cooking). Sprinkle with salt if desired.

Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.

Add chicken and simmer 5 minutes.

Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees F serving temperature.

After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.