Tortilla Soup

Name: Tortilla Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 3 tablespoons chili powder; 1 white onion, Chopped; 3 tablespoons cilantro, Chopped; 2 serrano peppers, Chopped; 3 roma tomatoes, Chopped; 3 ears corn, off the cob; 2 cups water; 10 1/2 ounces low sodium beef broth; 10 1/2 ounces low sodium chicken broth; 10 1/2 ounces tomato soup; 14 ounces kidney beans, Rinsed and Drained; 3 boneless skinless chicken breasts, Shredded; 5 corn tortillas, Cut into strips; 4 tablespoons of cholula hot sauce; 5 tablespoons chili powder; 1 tablespoon sour cream; 2 Hass avocadoes, Pitted and sliced; cheddar cheese, Shredded (for topping); mozzarella cheese, Shredded (for topping)

Submitted by Chef #1406489

"This is a tex-mex favorite that I got from a friend at work. It is very easy to make and very easy to make it spicier or milder"

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Ready In:: 2hrs
Ingredients:: 19
Serves:: 6

ingredients

For Soup
3 tablespoons chili powder
1 white onion, Chopped
3 tablespoons cilantro, Chopped
2 serrano peppers, Chopped
3 roma tomatoes, Chopped
3 ears corn, off the cob
2 cups water
10 ¹⁄₂ ounces low sodium beef broth
10 ¹⁄₂ ounces low sodium chicken broth
10 ¹⁄₂ ounces tomato soup
14 ounces kidney beans, Rinsed and Drained
3 boneless skinless chicken breasts, Shredded
5 corn tortillas, Cut into strips
4 tablespoons of cholula hot sauce
For Topping
5 tablespoons chili powder
1 tablespoon sour cream
2 Hass avocadoes, Pitted and sliced
cheddar cheese, Shredded (for topping)
mozzarella cheese, Shredded (for topping)

directions

-Cooking the Chicken - Prepare your cooking pot (about 10 quart pot or stock pot) by filling it about half-way with water. Add a drizzle of cooking oil(I use Extra-Virgin Olive Oil) to the water so that it doesn't boil over). Heat the water to medium-high heat and wait for it to begin to boil.
Place all 3 chicken breasts in the water and let it boil for about 20-30 minutes(times may vary). What you want is for the chicken to be cooked thoroughly without any pink in it.
Once cooked, remove the pot from the heat, take the chicken out of the pot and shred all of the pieces(I use two forks for the shredding: 1 to hold the chicken down and the other for the shredding).
Making the Soup- Remove all excess water from the pot and place the shredded chicken back. Also combine in the pot, the tomato soup, beef broth, chicken broth, cholula, 3 TBSP of Chili Poweder, kidney beans, cilantro, onions, tomato, chile, corn, and water. Cover the pot and simmer(low to low-medium heat) the soup for 1 hours.
Making the Homemade Tortilla Strips - preheat the oven to 400 degrees and place the oven rack at the lowest possible level. line a baking sheet with aluminum foil and spray with non-stick cooking spray. Get a 1 gallon freezer bag and combine all of the tortilla strips with the 5 TBSP of Chili Powder. Mix well and place the seasoned strips on the baking sheet. Place the tortilla strips on the bottom rack and back at 400 degrees for 12 minutes(oven-times may vary so monitor frequently to prevent burning) Remove tortilla strips from the oven. and set to cook.
For the Garnishline your unfilled soup bowls with tortilla strips and pour the soup on the tortilla strips. Garnish with the sliced avocados and sour cream.
Makes about 6 servings.