Chicken Tortilla Soup

Course : Chicken
Source:
Serves: 6
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Ingredients:

1 large FRESH WHOLE CHICKEN
4 1/2 Cup WATER
10 tablespoon VEGETABLE OIL, DIVIDED
1/2 Cup CHOPPED PEELED ONION
1 CLOVE GARLIC, PEELED AND CHOPPED
4 Cup CHICKEN BROTH
15 ounces TOMATO SAUCE
1/4 Cup CHOPPED SEEDED GREEN BELL PEPPER
1 tablespoon CRUSHED RED PEPPER FLAKES
3/4 teaspoon CRUSHED DRIED BASIL
1/2 teaspoon SALT
1/4 teaspoon BLACK PEPPER
10 tortillas CORN TORTILLAS
 

Preparation / Directions:

IN A 3-QUART SAUCEPAN, SIMMER CHICKEN IN WATER UNTIL TENDER, ABOUT 25 MINUTES. REMOVE CHICKEN FROM STOCK, STRAINING AND RESERVING STOCK; ALLOW CHICKEN TO COOL ENOUGH TO HANDLE. SEPERATE MEAT FROM SKIN AND BONE AND DICE. SET ASIDE MEAT AND STOCK. IN A LARGE STOCKPOT OVER MED-HIGH HEAT, HEAT 2T OF THE OIL AND COOK ONIONS AND GARLIC UNTIL ONION IS TENDER, ABOUT 3 MINUTES. STIR IN CHICKEN MEAT, STOCK AND BROTH, TOMATO SAUCE, BELL PEPPER, PEPPER FLAKES, BASIL, SALT, AND PEPPER. HEAT TO A BOIL. REDUCE HEAT AND SIMMER, UNCOVERED, FOR 30 MINUTES. IN A SKILLET, HEAT REMAINING 8T. OIL. ADD TORTILLA SLICES, WORKING IN BATCHES IF NECESSARY, AND COOK UNTIL LIGHT BROWN,30-60 SECONDS; DRAIN ON PAPER TOWEL. DIVIDE TORTILLA STRIPS AMONG THE SERVING BOWLS; POUR SOUP ON TOP.


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