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Leftover Turkey Makes Great Chicken Tortilla Soup. Here's A Recipe - USA TODAY

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Chicken Tortilla Soup - Yahoo

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Up in my neck of the woods winters are long, cold and snowy. Now don't get me wrong — the snow is beautiful (as long as I don't have to shovel it)! And that's why soup is almost always on the menu. So, if you're like me, you have to try this easy Chicken Tortilla Soup recipe. It preps in just 20 minutes. Plus, thanks to the slow cooker, you can set it and forget it in the morning, and it'll be ready to eat when you get home.

We top off this hearty pot of deliciousness with sharp cheddar, creamy avocado and zingy cilantro. Then crunchy tortilla chips are perfect for dunking, but you can also crush them up and stir the pieces right into the slow cooker towards the end of cooking. They'll dissolve into the broth and act as a tasty thickening agent. Give it a try, then let us know if you have a favorite soup recipe.

 

Yields

6 serving

Total Time

8 hr, 20 min

Prep Time

20 min

Cook Time

8 hr

Ingredients

1 lb. Boneless, skinless chickenthighs

1 (1 qt.) cont. Chicken broth

1 (14.5 oz.) can diced tomatoes

1 large onion, finely chopped

1 avocado, pitted, peeled, diced

2 cups broken tortilla chips

Instructions

In 7-qt. Slow cooker, combine chicken, broth, tomatoes, peppers, onion, garlic, chili powder and cumin. Cover; cook on low 7−8 hrs. Until chicken is cooked through.

Remove chicken; shred and return to soup. Season with 1/4 tsp. Salt and 1/4 tsp. Pepper. Top with avocado, cheddar and cilantro. Serve with tortilla chips on the side.

Nutrition

Heart healthy

High protein

Low calorie

Low cholesterol

Low-fat

Low-sodium

Low-sugar

Weight loss

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How To Make Chicken Tortilla Soup: This Recipe Has A Cult Following - GOLF.com

By: Shaun Tolson March 5, 2023

This chicken tortilla soup from Las Colinas CC has a cult following.

Courtesy of Las Colinas CC

When Brandon Testi arrived in the kitchen at Las Colinas Country Club ready to take over as the club's executive chef almost one year ago, he quickly learned two things. First, the club's chicken tortilla soup had a cult-like following. Second, there was no recipe.

To make matters even more challenging, descriptions of the soup varied greatly from member to member. Some thought it was tomato based. Others said it relied on chicken stock. A few members even claimed it had a thicker, pureed consistency. While the chef's initial conversations with members didn't provide much guidance as to how to recreate the soup, Testi did learn one significant fact. "I was taken aback by the importance of this soup at this property," he says.

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It took the chef two to three weeks of research and development to dial in the requisite flavors that the soup should have. Fortunately, Chef Testi was born and raised in southern California, so he brought a familiarity of Tex-Mex cuisine with him when he began working at Las Colinas. The finished product (recipe below), is a soup that, according to Testi, has proven to be a year-round hit. "It's a rich and hearty soup but the flavors are still light and refreshing," he explains, "so it works in the summer, as well."

If you're going to undertake the process at home, there's one piece of advice that Chef Testi says is critical to success. "Don't rush the process," he advises. "It's imperative that you roast the chicken feet and bones almost until they burn, and you need to sauté the vegetables as hard and as heavy as you can to draw out all of that flavor.  If you just throw everything in a pot with water you're not going to get the same result."

When done right, the ensuing soup is a crowd-pleaser — something that Chef Testi has learned firsthand over the past year. "I never thought a soup could have so much influence at a country club," he says.

Las Colinas Country Club's Famous Chicken Tortilla Soup

Ingredients:

1/8 cup avocado oil7 garlic cloves1 yellow onion, roughly chopped4 celery ribs, roughly chopped2 extra large carrots, roughly chopped2 dried bay leaves1 tbsp. Whole black peppercorns4 sprigs of fresh thyme1 bunch of fresh cilantro2 chicken feet2 chicken carcasses1 gallon of cold water1 tsp. Cumin seeds, toasted1/4 cup of Kosher salt3 dried guajillo chili peppers1 tsp. Coriander seeds, toasted1 jalapeno, roughly chopped3-4 six-inch corn tortillas, cut into thin strips

Preparation:

In a pre-heated oven set at 375 degrees Fahrenheit, roast chicken feet and chicken bones until well caramelized and golden brown (about 45 minutes).

Over medium-high heat in a large pot, heat the oil until shimmering, then add the garlic, onion, celery, carrot, chili peppers, thyme, and bay leaves.

While the vegetables are cooking, in a sauté pan over medium heat, dry toast the peppercorns, cumin seeds, and coriander seeds until aromatic (about 10 minutes).

Add the toasted spices to the pot with the vegetables and sauté the mixture until well-colored and fragrant (about 15 minutes).

Add the cilantro, as well as the roasted chicken bones and feet, and cover with cold water.

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Slowly bring the contents of the pot to a simmer, being careful not to let the liquid boil—that will produce a cloudy chicken stock, which you don't want.

Simmer the stock for no less than six hours, but ideally between eight and 10 hours, skimming off any impurities and fat that occasionally rise to the surface.

While the stock is cooking, heat a quarter cup of vegetable oil in a medium pan over medium-high heat. Add the tortilla strips in batches, being careful not to over-crowd the pan, and fry until crispy. When crispy, remove strip from the oil and place on a wire rack to cool.

When the stock has finished cooking, strain the liquid through a fine mesh chinois, leaving just the broth behind. (Discard the solids.)

*The stock can keep for 7 to 8 days, if stored in an air-tight container and kept in the refrigerator. If frozen, the stock will keep for three months. If not using the stock once it finishes simmering, chill immediately and reheat as needed.

To Serve:

Ladle your desired amount of hot broth into a soup bowl, then top with about four ounces of shredded cooked chicken breast; 1/4 of a fresh jalapeno sliced into thing rings (seeds removed); 1/4 of avocado, sliced; one large pinch of shredded Monterey Jack cheese; a generous serving of fried tortilla strips; and 2 to 3 sprigs of fresh cilantro.

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