CopyKat Recipes » Tortilla Soup

El Torito’s Tortilla Soup

Stephanie — Sun, 29 Mar 2009 21:23:58 +0000

Recipe from El Torito Mexican restaurant, Los Angeles, CA. Source Los Angeles Times 12-26-96.

2 chicken breasts; boneless, skinless
3 qt.. chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 C. tomato paste
1 bay leaf
2 cloves garlic, chopped
1/2 tsp. chipotle chile en adobo, pureed
1 tsp. pickled jalapeno chile seeded, chopped
1 tsp. dried Mexican oregano
1/8 tsp. cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash, diced
1/2 red bell pepper, diced
juice from 1 lime
2 Tbsp. sweet Sherry (preferably Harvey’s Bristol Cream)
1 Tbsp. cilantro, chopped
1 Tbsp. fresh mint, chopped
4 corn tortillas–cut into thin strips
Oil
1/2 lb. Jack cheese, shredded
12 slices avocado
cilantro sprigs

Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred. Combine chicken
broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat. To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at once.

Mason Jar Tortilla Soup

Stephanie — Sun, 29 Mar 2009 03:12:29 +0000

The Mason Jar’s Chicken Tortilla Soup is a complex soup that has a lot of spices and fresh vegetables.

1 each, cut into chunks:
small green bell pepper
medium-size yellow onion
1/2 lb. celery cut into 1 inch pieces
1/2 lb. carrots, cut into 1-inch pieces
1/3 C. cilantro leaves
1 Tbsp. minced garlic
2 tsp. each: chili powder
2 tsp. cumin
1+ tsp. cracked black pepper
2 sticks plus 2 Tbsp. butter,
divided 1/3 C. olive oil
10 ounces corn tortillas
3 quarts water
4 ounces chicken-seasoned stock base
1/3 C. flour
1+ pounds tomatoes, peeled and coarsely chopped
2 pounds skinless, boneless chicken breasts, grilled and diced into +-inch cubes
Fried corn tortilla strips (1/8-by-1-inch) and grated Cheddar cheese for garnish

Place bell pepper, onion, celery, carrots and cilantro in food processor and finely chop; set aside in a large bowl.

In a small bowl, combine garlic, chili powder, cumin and black pepper and stir into chopped vegetables. Melt 1 stick plus 2 tablespoons butter and olive oil in large pan over medium heat. Add vegetable mixture and saute, stirring often, until vegetables are transparent and lightly browned.

Finely chop the 10 ounces of tortillas in food processor and add to vegetable mixture; saute over medium heat until soft. Transfer mixture to a large pot over medium heat. Add water and chicken base, mixing until chicken base is dissolved.

In a large skillet over medium-high heat, melt remaining 1 stick butter and whisk in flour. Cook 2 to 3 minutes, while whisking, to make a roux. Add roux to soup; stir and let simmer 20 minutes. Stir in chopped tomatoes, then diced chicken; cook until heated through.

Ladle soup into bowls and sprinkle with tortilla strips and grated cheese. Makes 1 gallon.

California Pizza Kitchen Sedona White Corn Tortilla Soup

Stephanie — Sun, 29 Mar 2009 03:08:00 +0000

3 Tbsp. Olive Oil
1 1/2 seven-inch Corn Tortillas, cut into 1″ squares
1 1/2 Tbsp. minced fresh Garlic
2 Tbsp. minced White Onion
1 1/2 tsp minced Jalapeno Pepper
1 lb. White Corn kernels
1 1/2 lbs. chopped, ripe red Tomatoes
1/3 C. Tomato Paste
2 1/2 tsp. ground Cumin
1 Tbsp. Kosher salt
1/8 tsp. ground White Pepper
1/2 tsp. Chili Powder
1 1/2 C. Water
1 quart chicken stock
24 blue corn tortilla chips (optional garnish)
2 C. shredded cheddar cheese (optional garnish)
1/2 C. chopped fresh cilantro (optional garnish)

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender.

Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

Luby’s Tortilla Soup

Stephanie — Sun, 29 Mar 2009 03:06:11 +0000

Luby’s is a cafeteria style restaurant known for their home cooking. You can try their famous tortilla soup at home with our copy cat recipe.

3 qt. Chicken Stock
1 1/2 (12 oz.) can Whole peeled Tomatoes
2 3/4 tsp. ground Cumin
1/2 clove garlic, minced
1 Tbsp. Salt
2 1/2 tsp. Ground Pepper
1 1/2 (12 oz.) cream style Corn
3 1/2 C. shredded American Cheese
1/2 C. Cornstarch
1 C. cool Water
1 lb. Ground Beef
1/3 C. chopped Onion
Tortilla Chips

Bring broth to a boil in a large pot. Crush tomatoes by hand and add with juice to broth. Add cumin, garlic, salt, pepper, corn, and cheese. Bring to a boil again. Dissolve cornstarch in cup of cool water in small bowl. Add to boiling soup slowly while stirring constantly. Let simmer 10 minutes. While soup simmers, saute ground beer in skillet with chopped onion. Drain off any grease. Turn soup off, and add cooked beef mixture. Serve with sour cream, shredded cheddar cheese, and tortilla chips.

Don Pablo’s Tortilla Soup

Stephanie — Sat, 28 Mar 2009 19:58:00 +0000

This recipes is by fellow viewer Gregg. This is his personal version of the Don Pablo Tortilla soup. It is quite tasty, and soon to be become a favorite of our viewers.

3 Split Breasts
1 Gallon Water
3 Carrots — 1/4 Sliced
3 Celery Stalks — 1/4 Sliced
1/2 C. Onion — Chopped
2 Tbsp. Garlic — Minced
4 tsp. Salt
1 tsp. White Pepper
1 tsp. Black Pepper
1/2 tsp. Cayenne Pepper
1/2 tsp. Cumin
1/4 C. Cilantro — Chopped
1 Can Rotel Tomatoes — Mild
1/2 Pint Heavy Whipping Cream
1/2 Can Corn — Or Fresh
1 Bag Corn Tortillas
12 Ounces Monterey Jack Cheese — Fancy

Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1-2 hours. Remove chicken and let cool. Add Rotel, cilantro, corn, and cumin to the pot. Stir well. Remove chicken from the bone and add to the pot. Add cream just to get color and thickness.

Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.

Enjoy!

Don Pablo’s Tortilla Soup

Stephanie — Sat, 28 Mar 2009 19:39:30 +0000

2 (14 1/2 oz.) cans Chicken Broth
1 C. mild Salsa
1 C. Dried Tomato halves, snipped into thin strips
1 tsp. ground Cumin
1/4 C. chopped Cilantro
2 Tbsp.. Lime juice
2 C. broken Tortilla chips
1 (7 oz.) can vacuum-packed corn kernels
1 small avocado, peeled, seeded and cut into 1/2 inch dice
1/2 C. shredded Monterey jack cheese

In 2-qt. saucepan, mix broth, salsa, dried tomatoes and cumin. Bring to a boil, reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender. Mix in 2 tablespoons. of the cilantro and the limejuice. Ladle hot soup into four bowls, dividing equally. Divide the remaining cilantro, the tortilla chips, corn, avocado and cheese among four bowls. You can also add a little sour cream to the individual bowls.

Ground Round Mexican Chicken and Tortilla Soup

Stephanie — Fri, 27 Mar 2009 18:53:03 +0000

1 pound of cubed chicken breast (browned)
1 can of Fiesta nacho cheese soup
1 can of cream of chicken soup
1 soup can of milk
1 can of enchilada sauce (mild only)
Crushed tortilla chips
Shredded cheddar cheese

Brown chicken breast and set aside. Combine all the other ingredients except the tortilla chips and cheddar cheese Bring to a boil over low heat, it burns very quickly, so stir at all times. Serve with crushed tortilla chips and the shredded cheddar cheese in the soup.

Full Moon Cafe Tortilla Soup

Stephanie — Fri, 27 Mar 2009 15:48:19 +0000

This is another great take on the much loved Tortilla soup. Don’t miss out on this delicous and spicy tortilla soup recipe.

1/2 Gallon Chicken stock
1/2 tsp. white pepper

Combine these ingredients and bring to a boil

To thicken make a roux.
1/2 C. butter
1/2 C. flour

Melt butter. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and thickened.

Stir roux into chicken stock.

1 C. Monterey Jack and Cheddar cheese mixed.
1 pint half and half
2 teaspoons diced jalapenos
1 (10 ounce) can Rotel tomatoes with chilies
1 C. cooked, diced chicken meat (Full Moon marinates chicken in fajita seasonings)

Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. To hold, place soup in top of double boiler over hot water. To serve sprinkle individual servings with strips of flour tortillas that has been deep-fried. Garnish with a dollop of guacamole and mixed cheese.