Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, texas tortilla soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
TEXAS CHICKEN TORTILLA SOUP (S OR E OR FP) by Sarah. Texas Chicken Tortilla Soup is a classic southwestern favorite made with the freshest of ingredients with a base of homemade Chicken Stock. Texas Tortilla Soup - spicy chicken tortilla soup topped with cheddar cheese, avocado and tortilla chips.
Texas Tortilla Soup is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Texas Tortilla Soup is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook texas tortilla soup using 24 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Texas Tortilla Soup:
- Prepare The soup itself
- Prepare Little oil
- Prepare 8 cloves garlic
- Make ready 1 medium brown onion
- Get 1 half tube or a smaller pack tomatoe puree
- Make ready 2 jalapeños, cut into pieces
- Take Dried chili flakes
- Take 1 ish tbsp ground cumin
- Prepare 1 tbsp coriander (ground or dried)
- Take Half tbsp ground chili
- Make ready 1 bay leaf
- Take 1 liter chicken stock
- Make ready Cayenne pepper
- Get Salt and pepper
- Get The "toppings"
- Take 4 (tortilla) wraps
- Take 200 g chicken breast + some spice u like
- Prepare 1 avocado, small diced, add some lime juice to cover
- Take Grated cheddar cheese
- Take 1 little sweetcorn
- Prepare Half bell pepper, small diced
- Make ready Half red onion, small diced
- Prepare 1 bit of creme fraiche
- Make ready Fresh flat parsley or coriander for decoration
Chipolte Chicken Tortilla Soup by Thyme - food and travel. An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying. This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas.
Instructions to make Texas Tortilla Soup:
- Prep the chicken breast: Cut the breast into like thinner (1cm) slices and coat it with some cayenne pepper, salt or I've used a cajun spice and salt. Bake it in a pan on high heat to get some brownish color on both sides, make sure it cooked through. Finally, let it cool down meanwhile you can start the soup itself (later on cut the slices into pieces) this will be one topping unless you want veggie version.
- For the soup base dice the brown onion and press or dice all the garlic. 8 cloves seems a lot but its not going to dominate the flavour so it's alright.
- Put some oil on a medium heat and start cooking the onion and the garlic for a few minutes.
- I've de-seeded the jalapeños but it's up to you, just needs to be in pieces
- So after like 2 min when the onion got a little bit transparent, add the tomatoe puree, cumin, coriander, some salt, jalapeños, all the chilies, cayenne pepper and black pepper. It's going to be a quite thick paste, just cook it for further 4-5 minutes.
- Add half liter stock to it and cook it for another 10 minutes and then using a hand blender blend it together to be as smooth as possible.
- Finally add the other half of the stock to it and the bay leaf, boil a little bit more and the soup base is done.
- You can use a sieve to make it even smoother if you like.
- Cut the wraps into triangles and using a frying pan on a bit of oil bake them to be crispy and a bit brown. Be careful with the heat as it can burn quickly.
- Cut up all the topping ingredients meanwhile you cook the soup or after that.
- And finally your guests of family members can make their own topped version at the table. Start with the soup, not much needed (2,5 dl per person) as the garnishes will add some volume. And add chicken, avocado, corn, pepper, red onions, cheese and a bit of creme fraiche if you fancy and decorate it with a bit of parsley or coriander. You can also change the order how ever you like.
- Just an end note: you can set the hottnes and spiciness with adjusting the amount of chili you add. If u like it milder then use less. ;)
We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off. Not all chicken tortilla soups are created equal with respect to being healthy. In fact, chicken tortilla soup often comes topped with a lot of cheese and may even contain cream and lots of salt if you. Authentic Mexican tortilla soup, adapted from Rick Bayless, is the best chicken tortilla soup that The key to an incredible Mexican tortilla soup is all in the broth. This is where most other chicken.
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