Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Chicken, Tomato and Tortilla Soup
4 To 6 servi
Try this Chicken, Tomato and Tortilla Soup recipe, or post your own recipe for Chicken, Tomato and Tortilla Soup
tell us
Be the first to
submit a photo
for this recipe.
Win $100.00
by posting the best original food photo this month!
Recipe look good to you?
Chicken, Tomato and Tortilla Soup Ingredients
6
Chicken
thighs (about 2
1/4 ts Freshly ground black
pepper
1 cn (15-oz) peeled Italian
1
Bay leaf
1 md
Onion
; chopped
1 pk (10-oz) frozen
corn
;
1 Fresh hot green chile
pepper
2 tb Chopped fresh
cilantro
1
Garlic
clove; crushed
4
Corn
tortillas
3 c Water
1 tb
Vegetable oil
2 2/3 c
Chicken broth
Lime
wedges; for garnish
1 ts Ground
cumin
Freshly
grate
d Romano
1 ts
Salt
Instructions for Chicken, Tomato and Tortilla Soup
1. In a large skillet over medium-high heat, cook the chicken thighs, skin side down, until the skin is golden brown, about 3 minutes. (Do not turn the chicken.) Transfer the chicken to a 3 1/2-quart slow cooker. Discard all of the fat in the skillet. 2. In a food processor or blender, puree the tomatoes with their juice, the onion, chile pepper, and garlic. Add to the skillet and cook over medium heat, stirring often, until slightly thickened, about 3 minutes. Add the tomato mixture, water, chicken broth, cumin, salt, pepper, and bay leaf to the slow cooker and stir well. 3. Cover and slow-cook until the chicken thighs are tender, 5 to 6 hours on low (200 F). 4. Remove the chicken thighs and cool slightly. When the chicken is cool enough to handle, discard the skin and remove the meat from the bones. Coarsely chop the chicken meat and return to the slow cooker. Stir in the corn and chopped cilantro. 5. Meanwhile, preheat the oven to 400 F. Lightly brush both sides of the tortillas with the oil. Using a sharp knife, cut the tortillas into strips about 2 inches long and 1/2 inch wide. Spread the tortilla strips on a baking sheet. Bake, stirring occasionally, until crisp and golden brown, 5 to 8 minutes. 6. Remove the bay leaf from the soup. Serve the soup in individual bowls, topping each with crisp tortilla strips. Let each guest squeeze on lime juice to taste (dont skip the lime juice, it really makes the recipe!), and pass a bowl of grated cheese for sprinkling. Posted to FOODWINE Digest by Barb B
on Sep 8, 1997
Main Ingredient:
Chicken
Cuisine:
Uncategorized
More like this...
Sopa De Tortillas (Tortilla Soup)
Tortilla Soup (Sopa De Tortilla)
Tomato, Lime and Tortilla Soup
Smoked Chicken Tortilla with Tomato Salsa and Avocado Relish
Corn
Chicken
Chicken Broth
Cilantro
Garlic
Onion
Romano
Tortilla
Lime
Lunch
for
flavor
and
categorization
Recent searches:
crock pot dressing
grilled chicken
tiramisu
vegetarian
rhodes
hot mexican spinach
stir fry
upma
plain cheesecake
korean soup
cheese cake
buttery corn
white sauce lasagna
tomato bisque
tree bark
rillette
chocolate cool whip pie
chuck roast beer
shrimp linguini
oven bag ham
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
Create a Cookbook
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
New? Watch the guided tour (5 min):
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com
Privacy Policy
Leaderboard
Member Directory
About Us
Help