Question. I want a really really good recipe for chicken tortilla soup or tortilla soup.?

Different ways would be nice. I'm from New Mexico. My mom's white and my dad's spanish, my mom can't handle chile so well and my dad and I love it, so something that I could work with on the chile would be nice. Or jalapeno whatever goes into it. I'm open to anything though. If you know a really great one please send it to me. Thank you so much.Question. I want a really really good recipe for chicken tortilla soup or tortilla soup.?
this is a delicious and very easy chicken tortilla soup, if u like u can omit the chicken





4 cups chicken stock


juice of 1 lime, or about 1 1/2 tablespoons


1 can (14.5 ounces) diced tomatoes with juice


1/2 Jalapeno pepper, finely chopped, optional


1 can mild green chiles, undrained (4 ounces)


2 tablespoons cup cilantro, chopped


2 green onions, chopped


1 medium carrot, diced


3/4 cup corn kernels


1 cup cooked chopped chicken


1/2 cup shredded Monterey Jack cheese or Mexican blend


1/2 tsp. ground black pepper


Salt to taste


vegetable oil


3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips


PREPARATION:


Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn for 45 minutes; add chicken about 5 minutes before done.


Heat about 1 inch of vegetable in a deep saucepan to approximately 360掳 or use a deep fryer.





Cook tortilla strips in batches until crispy - just a few seconds for each batch. Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side.


Serves 4.





Quick, Easy -N- Fast Chicken Tortilla Soup Recipe





1 (15 oz.) can whole-kernel corn, drained, or 2 C. frozen


2 (14.5 oz.) cans chicken broth


1 (15 oz.) can black beans


1 (14 oz.) can diced tomatoes, drained


1 (4 oz.) can diced green chilies


1 t. cumin


salt to taste


1 lb. boneless chicken breasts, cooked and chopped (in a real crunch you can use one 10-ounce can chunk chicken)





Garnish:


Tortilla chips


Shredded Cheddar or Monterey Jack cheese for topping





Pour corn, broth, beans, tomatoes and chilies into large saucepan. Add cumin, salt and chicken. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheese.





For added spicy flavor, cook chicken in taco seasoning, or add a couple of teaspoons of taco seasoning or chili powder to the soup.





Makes 6 servings.Question. I want a really really good recipe for chicken tortilla soup or tortilla soup.?
INGREDIENTS


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.





INGREDIENTS


1 pound shredded, cooked chicken


1 (15 ounce) can whole peeled tomatoes, mashed


1 (10 ounce) can enchilada sauce


1 medium onion, chopped


1 (4 ounce) can chopped green chile peppers


2 cloves garlic, minced


2 cups water


1 (14.5 ounce) can chicken broth


1 teaspoon cumin


1 teaspoon chili powder


1 teaspoon salt


1/4 teaspoon black pepper


1 bay leaf


1 (10 ounce) package frozen corn


1 tablespoon chopped cilantro


7 corn tortillas


vegetable oil


DIRECTIONS


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.


Preheat oven to 400 degrees F (200 degrees C).


Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.


Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.