Restaurant Recipes
Houston's Tortilla Soup
Ingredients
- 1 (2 1/2 to 3 pound) chicken, cut-up and skin removed
- 2 ribs celery, cut into chunks
- 1 medium onion, quartered
- 1 large carrot, quartered
- 2 sprigs parsley
- 2 tablespoons chicken soup base
- 1 teaspoon lemon-pepper seasoning
- 1 large clove garlic or granulated garlic, to taste
- 1 1/2 pounds potatoes, peeled
- 1 large can creamed corn
- 1 (10 ounce) can Ro*Tel tomatoes, crushed
- 1 1/2 cups Half-and-Half
- 2 to 4 tablespoons minced cilantro
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Reserved cut-up chicken
- 4 to 6 corn tortillas, cut into 1/4-inch julienne strips
Instructions
- Combine the first seven ingredients in a large stockpot and cover with water by about 2 inches. Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone.
- Strain and reserve the broth.
- Tear pieces of chicken into small pieces. Set aside.
- In 4 cups of the reserved chicken broth, boil the potatoes until tender. Remove from heat. Do not remove the broth.
- Mash the potatoes and add the creamed corn, Ro*Tel tomatoes, Half-and-Half and cilantro.
- Add enough of the reserved chicken broth to thin out the soup to the desired thickness. Simmer on low for about 15 to 20 minutes.
- Taste and correct seasoning. Be careful of adding too much salt.
- Moments before serving, stir in cheddar and Monterey Jack cheese, reserved cut-up chicken and corn tortillas.
- Continue to simmer until cheese is melted and chicken is heated through.
- To serve, ladle soup into deep bowls.
- Garnish with a dollop of sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips that have been deep fried.