Tortilla soup?   I would love a recipe or two for this if anyone has any!  :)

Thanks in advance

I've been trying to get one of the cafe's in town to give me theirs.... I should go remind them again.

but that doesn't help you does it? :)

lol no it does not but when you get it please let me know!  :)

8 ounces carrots, diced

8 ounces celery

8 ounces onions

1/2 teaspoon garlic powder

salt and pepper

2 tablespoons corn oil

4 cans chicken broth

1 can tomatoes, diced

1 can Rotel tomatoes & chilies, Diced

1 (1.25-1 1/2  ounce) packet taco seasoning

12 ounces chicken meat, diced, poached or grilled fajita meat

12 ounces Monterey jack cheese, shredded

corn tortilla chips, broken into small pieces

1. Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender.
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9. Garnish with shredded cheese and broken tortilla chips.
10. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth.
11. Mixing thoroughly into broth.
12. If thicker soup is desired, add more masa flour

Thanks so much!  Can't wait to try this out.

here's one I found (though I haven't tried)

from "Race Day Grub: Recipes from the NASCAR Family" submitted by #48 Jimmie Johnson's wife.

• 4 cups water      
• 1 14-oz can chopped, peeled tomatoes 
• 1 cup shredded cooked chicken
• 1  4-oz can chopped green chilies
• 1  4-oz envelope noodle soup mix with chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup Monterey Jack cheese, grated 
• 1/2 cup tortilla chips, crushed
• 1 med onion, chopped
• 1 Tablespoon sour cream

 Combine the water, tomatoes, chicken, chilies, soup mix, cumin, salt and pepper in a stockpot and bring to boil. Lower heat and simmer for 30 to 40 minutes. Serve topped with grated cheese, crushed tortilla chips, onion and sour cream.

Makes 2 to 4 servings.

sounds awesome. this is a cookbook I'd like to get as my husband is a Nascar freak!  Let me know how it turns out! ;)

edited to make ingredients list look better...

Here's mine.  A little history- I'm a Food Network junkie, and one of my favorite shows is Food 911 with Tyler Florence.  I have two of his cookbooks and love what he does...but often, his recipes are complicated and/or take a long time to make, because everything is from scratch.  I saw a show where he did three different chicken soups, one of which was chicken tortilla soup, and thought it looked great, however wasn't excited at the prospect of making my own homemade chicken stock, peeling fresh tomatoes, roasting fresh peppers, etc.  So, I adapted it using a few convenience items.  The result is pretty good- my husband thinks it is restaurant quality.  Here it is:

1 chicken breast half, with skin/bones (you can sub boneless skinless, however be aware that it will take less time to cook, so adjust accordingly.  Also, it will have a drier consistency than chicken cooked on the bone.)

3 cups canned chicken broth

1 can fire-roasted crushed tomatoes

1 can fire-roasted diced tomatoes, drained (note: you can use regular crushed and diced tomatoes that are not fire-roasted, I just really prefer the fire-roasted ones because they are so much better tasting.  I use the Muir Glen Organic brand.)

1-2 cloves minced garlic, to taste

1 small onion, sliced thinly, or diced

2-3 tbsp to taste canned mild green chiles, diced

1 chipotle pepper, chopped (add more if you like it really hot/spicy)

salt/pepper to taste

vegetable oil

tortilla strips- either from a bag or homemade (fried or baked) from corn tortillas

Place chicken in a pot and add chicken broth.  Simmer covered about 1/2 hour or until chicken is no longer pink in the middle.  Remove from pot and let cool enough to handle it, then remove skin and bones and shred with a fork.  Set aside.  Remove broth from pot and set aside.  Saute onions over medium heat in a tablespoon of vegetable oil until soft, then add garlic and saute one minute more.  Add chiles and chopped chipotle and saute another minute or so.  Add broth and tomatoes (crushed and diced) and chicken.  Simmer at least 10 minutes to let flavors meld, then salt and pepper to taste.  Serve topped with tortilla strips and shredded cheese.  Other optional toppings include sour cream, guacamole, chopped cilantro...but it's best to keep it simple.

Christie -

have you tried any of these yet?? keep us posted! It's too hot right now for soup, but it sure sounds good.

I have not yet tried them.  It's VERY hot right now here.  Hopefully soon I'll try one anyway. :)

I make this all the time and even my extended family requests leftovers when I make it. It's pretty fast and easy and I make it year round 'cause I use the crock pot.

4 Chicken breasts ( left over grilled is best, but boiled is good too) Shreaded or cubed

1 can Old Elpasso Enchilada Sauce (Fat can)

1 32 oz V-8 Juice ( I use spicey)

1 Jar Salsa

1 Pk Taco Seasoning

1 small block Velveeta Cheese ( I use Mexican) cut in cubes

Garnish:

Sourcream, Cheddar Cheese, Corn Tortilla Strips

Sprinkle Chicken with the taco seasoning, put it all in a crock pot on high for 2 hours, then simmer until ready to eat. Garnish to taste. The corn strips you can buy already made or make you own by fryinh thinley cut strips of corn tortillas in oil and sprinkly with taco seasoning. 

Recipes up to here are gathered. We could add other soups to this topic.

Desperation Dinners cookbook has an EXCELLENT and easy recipe for Tortilla soup. I think they guarantee it to be ready in 30 min. The base is chicken broth and salsa.

Tulsa Tortilla Soup

4 large skinless, boneless, chicken breasts
4 tbls. olive oil
2 cups water
3 cans Swanson Chicken Broth
1 4oz. can Green chilIis
1 can Rotel Mexican Tomatoes with Lime &
Cilantro
1 16 oz. can whole kernel corn ( juice too)
1 teaspoon cumin
1 teaspoon minced garlic
1 teaspoon dried parsley
3pkgs ( 1 box ) Liptons "HEARTY"
Cup o' Soup chicken noodle

1 pkg. finely Shredded cheddar cheese
WOW Tostidos


Chop chicken breasts into large bite sized pieces and brown in 4 tablespoons olive oil, then add all ingredients beginning with the chicken broth and water,ending with the Lipton  cup a soup packets.

Serve with Wow Toastidos and   finely shredded Cheddar cheese on top.

Sherry;

Picked up recipes to here.

Carolyn

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23755,00.html

This one looked good on Food 911 with Tyler Florence.   Reviewers mentioned seasoning from start to finish as you go and adding chili powder and more jalepeno for kick if you like it hotter.