Anyone have a good recipe for fresh Tortilla Soup? With chicken and served with avocado?

The kind you can get at a really good Mexican restaurant? Love this stuff and do not know how to make it! Thanks!Anyone have a good recipe for fresh Tortilla Soup? With chicken and served with avocado?
Hope these links help. Good luck.





http://www.tbm.org/tortilla_soup.htm








http://allrecipes.com/Recipe/Chicken-Tor…Anyone have a good recipe for fresh Tortilla Soup? With chicken and served with avocado?
Chicken Tortilla Soup II


* 6 tablespoons vegetable oil


* 8 (6 inch) corn tortillas, coarsely chopped


* 6 cloves garlic, minced


* 1/2 cup chopped fresh cilantro


* 1 onion, chopped


* 1 (29 ounce) can diced tomatoes


* 2 tablespoons ground cumin


* 1 tablespoon chili powder


* 3 bay leaves


* 6 cups chicken broth


* 1 teaspoon salt


* 1/2 teaspoon ground cayenne pepper


* 5 boneless chicken breast halves, cooked


1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.


2. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.Garnish with sprigs of fresh cilantro and avocado slices...:)
Here is the recipe I use at work and we sell a ton of it. I broke down a small version of it for home.





Southwest Chicken Tortilla Soup





A simple but satisfying soup with very pleasing flavors and textures.





1 tablespoon vegetable oil


1/2 cup chopped onion


1 teaspoon minced garlic


1/2 teaspoon chili powder


1/8 teaspoon cayenne pepper


4 cups reduced-sodium chicken broth


1 cup canned Mexican-style stewed tomatoes


1 teaspoon salt


1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces


1 cup fresh or frozen corn


1/4 cup thinly sliced scallions


2 tablespoons fresh lime juice


2 cups crushed tortilla chips or fried tortilla strips


Fresh Haas Avocado, sliced (optional)





In a large stock pot over medium heat, add the oil. Add the onions and cook


until softened, 3 to 5 minutes, stirring frequently. Add the garlic, chili


powder, and cayenne pepper and cook for 1 minute, stirring constantly. Add the


broth, tomatoes and their juice, and salt, and stir to combine and to break up


te tomatoes. Bring to a boil. Reduce the heat, cover, and simmer for 10 - 15


minutes, stirring occasionally. Add the chicken and corn and simmer for 5


minutes. Add the scallions and lime juice and cook for 1 minute, or until the


chicken is cooked through. Top each serving with the tortillas and slices of fresh avocado.





Yield: 4 servings.
1/4 bunch cilantro, well washed (leaves only)


2-3 garlic cloves


1/2 small onion, chopped


1 small can of green chilies


6 cups chicken stock/broth


1 (14.5 ounce) can tomatoes


1 tsp. ground cumin


1 tsp. salt


2 tbsp. cornstarch dissolved in a small amount of water


Corn tortillas (about 10) cut into thin strips


vegetable oil


1-2 cups cooked chicken (2 oz. per serving)


Monterey Jack cheese (1 oz. per serving)


1-2 avocados, peeled, pitted and sliced


Preparation:


Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.


Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.























that one have the reason am mexican and these is delisiouss mmmmm ....
1/4 bunch cilantro, well washed (leaves only)


2-3 garlic cloves


1/2 small onion, chopped


1 small can of green chilies


6 cups chicken stock/broth


1 (14.5 ounce) can tomatoes


1 tsp. ground cumin


1 tsp. salt


2 tbsp. cornstarch dissolved in a small amount of water


Corn tortillas (about 10) cut into thin strips


vegetable oil


1-2 cups cooked chicken (2 oz. per serving)


Monterey Jack cheese (1 oz. per serving)


1-2 avocados, peeled, pitted and sliced


Preparation:


Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.


Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.
I had never made this particular soup before and decided to give it a try. I looked at several recipes on the web and gave it a go! Hub and I think it turned out quite well, a bit spicy and very yummy!





I roasted my chicken breasts first which amped up the taste, and I let some of the tortilla strips cook in the soup which proved to be a natural thickener. At the end, however, I ended up adding about two tablespoons of corn starch to get it to my husbands desired consistency





* Chicken Stock (I had a gallon Ziploc full of home made stock)


* 5 chicken breasts roasted then thinly sliced or pulled apart


* 1 yellow onion diced


* 3 cloves garlic minced


* ~1 tbsp fresh ground black pepper


* Monterey Jack Cheese


* 1 Avocado, peeled, pit removed and cubed


* Corn Tortillas, sliced into long strips


* 1 large tomato diced


* 1 Serrano pepper, seeded and minced


* 1 Fresno Pepper, seeded and minced (the medium red ones - same size/look as jalapeno but red)


* ~1 1/2 cups roasted corn (you could use canned, I had roasted corn in the freezer from last summer)


* 1 can of diced tomatoes with Mexican spices


* 1 can Niblets


* 2 cans of black beans drained


* 2 tsp tomato paste


* 2 large carrots, peeled and cut into small cubes


* Cumin to taste


* Chili Powder to taste


* salt and pepper to taste


* 3 Limes cut into wedges for serving


Cilantro for topping





Preheat your oven to to 350 degrees. Place a small bit of oil in your palm and rub all over the breasts, place on a non stick baking sheet and sprinkle on salt, pepper, and chili powder. Cook for 30 minutes, remove and set aside to cool.





In a large Soup Pot, saute your onions and garlic in vegetable oil until translucent, about five to seven minutes. Add your broth.





Add the carrots, peppers, black beans, roasted corn, can of tomatoes, tomato paste and the cut up fresh tomato. Add your spices to taste and about 3/4 cup of the long thin strips of corn tortillas.





Simmer for at least 30 minutes or until the carrots are done. Re-taste the soup for spice, re-season as necessary. When the soup is nearly ready, add the chicken and serve.





I garnished with the cubed Avocado, sour cream, Monterey Jack Cheese and cilantro.