Im looking for the BEST tortilla Soup RECIPE!!??

I don't know if this is authentic but it is similar to what I have had in Mexico





put a slice of avocado in a bowl with some tortilla strips (I slice up a tortilla and bake it in the oven to give it a crunch), a sprinkle of cheese, some shredded chicken and top with fat free chicken broth (I make my own low fat chicken broth)








Chicken Stock


Put the bones from a roast chicken (some meat left on the bones but most taken off) with peppercorns, dill, bay leaf, two carrots chopped in thirds, the tops off a thing of celery, 1/2an onion, 3 garlic cloves (not heads but cloves) in a large pot. Top with cold water. Bring to a slow boil. Simmer for about 3 hours (many people skim but I don't).


Drain using a cheese cloth. Throw everything out (except the liquid) - sometimes I will go through the stuff and pull out the meat.


Let this liquid sit at room temp until cooled, then refrigerate. All the fat will go to the top and become a solid layer in the fridge - remove the fat.


With this low fat chicken stock you can make lots of things now.





http://ca.answers.yahoo.com/question/ind鈥?/a>Im looking for the BEST tortilla Soup RECIPE!!??
Pastor Tom's Tortilla Soup








16 ounce can tomatoes


1 medium onion, cut up


2 clove garlic


4 tablespoons snipped cilantro


1/2 teaspoon sugar


8 cups chicken broth


1 1/2 lbs chicken breast cut up


2 or 3 *chipotle peppers and little adobo sauce





shredded Monterey jack cheese


avocados cut up


Tortilla chips


Sour cream





In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.





Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately. Makes 8 or 10 servings.Im looking for the BEST tortilla Soup RECIPE!!??
6 tablespoons canola oil


8 corn tortillas, chopped


6 cloves garlic, minced


1/2 cup chopped cilantro


1 medium onion, chopped


1 (28 ounce) can diced tomatoes


2 tablespoons ground cumin


1 tablespoon chili powder


3 bay leaves


6 cups chicken stock


1 teaspoon salt


1/2 teaspoon cayenne pepper


4 large cooked chicken breast halves, shredded
If you want the best, always go with THE ORIGINAL...





http://www.recipesource.com/soups/soups/鈥?/a>





The Mansion's Tortilla Soup





Recipe By : Dean Fearing/ Mansion on Turtle Creek


Serving Size : 8 Preparation Time :0:00


Categories : Main Dishes Soups And Stews


Texas Southwestern





Amount Measure Ingredient -- Preparation Method


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


3 tablespoons corn oil


4 corn tortillas -- coarsely chopped


6 cloves garlic -- finely chopped


1 tablespoon fresh epazote -- chopped


(or 1 tablespoon chopped fresh cilantro)


1 cup fresh onion puree


2 cups fresh tomato puree


1 tablespoon cumin powder


2 teaspoons chili powder


2 whole bay leaves


4 tablespoons canned tomato puree


2 quarts chicken stock


salt -- to taste


cayenne pepper -- to taste


1 cooked chicken breast -- cut in strips


1 avocado -- peel, seed %26amp; cube


1 cup Cheddar cheese -- shredded


3 corn tortillas, cut in strips -- fried crisp





Heat oil in a large saucepan over medium heat.





Saute tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary.





Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.





Soup may be made one day ahead and gently reheated before serving with garnishes.





Chef's Note: This soup has been on the menu at the restaurant at The Mansion on Turtle Creek since it opened in 1985. According to executive chef Dean Fearing, ';When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customer's desire.';
Oh my gosh, me and my family watched the movie called tortilla soup, and after we all vowed to make it the next day,(not to mention the food we made that night after the movie, gee everyone has their secret), and invite like everyone. Didn't happen, Nana got involved, she allowed us to help, we all had a fantastic time, but she after all these years would not give up the exact recipe. But I think my mom knows, and a teenage cousin. We have a new vow!! Try this again next year.......Family, sigh!
This is the best, promise!





* 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)





1. 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.


2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Chicken-and-Avocado Soup with Fried Tortillas:





Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either--the soup's in the pot for less than ten minutes.





3 1/2 tablespoons cooking oil


4 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips


1 clove garlic


1 jalape帽o chile, seeds and ribs removed


2 ripe avocados, preferably Haas, skin and pit removed


1 tablespoon lime juice


1/4 teaspoon Tabasco sauce, plus more to taste


3 1/2 cups water


1 1/2 teaspoons salt


1/4 teaspoon fresh-ground black pepper


1 onion, chopped


3 cups canned low-sodium chicken broth or homemade stock


1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips





1. In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.





2.In a blender, combine the garlic, jalape帽o, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.





3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.





Notes: Even easier: Use broken-up tortilla chips in place of the fried tortilla strips.





Yield: 4