Chicken Tortilla Soup
Verified by stevemur
|5 tablespoonsOlive oil|
|1/3 cupchopped green chilis (Hatch or NM; (about 2-3 cans)|
|1 teaspoongarlic; chopped|
|2 poundschicken legs|
|3 flour tortillas and 3 corn tortillas pan browned|
|1 14-oz canbeef broth|
|2 14-oz canschicken broth|
|1/4 cupgreen onion (chives); chopped|
|1 bagTortilla chips|
|1 Monterey Jack cheese; Shredded|
|2 teaspoonsGarlic Salt|
|1 teaspoonOnion Powder|
|1 1/2 teaspoonChili Powder|
|1/2 teaspoonBlack pepper|
|1/3 teaspoonWhite Pepper; (optional for VERY spicy soup)|
Chicken Tortilla Soup Preparation
In a large soup pot, combine the chopped onion, chopped garlic, olive oil, green chilis, and dry spices; and cook over medium high heat until onions are dark brown and starting to caramelize. Add the chicken and cook until evenly browned. Next, add beef and chicken broth, then water to cover the chicken with 1 inch to spare.
Cook for at least 1 hour to allow the chicken to cook down.Remove chicken to a large bowl and de-bone. Return chicken to the pot.
In a blender combine the flour and corn tortillas with 3 cups of the broth and blend one or two seconds until COARSELY blended. After blending return to the pot. Cook for at least another hour.
Serve in a large soup bowl and garnish with tortilla chips, cheese, and chives.
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