Best 3 Texas And Yucatan Tortilla Soup Recipes

TEXAS AND YUCATAN TORTILLA SOUP

Steps:

• 1. In soup pot, bring the chicken stock to a boil. Add the chicken, 1 teaspoon of salt, peppercorns, oregano, garlic and anchos. 2. Reduce to a medium simmer and cook for about 20 minutes or until the chicken is done. Remove the chicken and anchos to cool. 3. Strain and reserve the stock. 4. When the chicken and ancho chiles are cool enough to handle, dice the softened chiles, and chop and hand-pull the chicken into bite-sized pieces. 5. Heat the olive oil in a soup pot. Add the onions and remaining salt, and cook until the onions begin to turn translucent. Add the poblano chile and cook a few more minutes. 6. Add the tomatoes and the reserved stock, chicken and anchos. Bring to a boil briefly, then remove from heat. 7. Add the lime juice and grapefruit zest. Allow flavors to meld at least 5 minutes before serving. 8. Garnish with extra lime juice (throw the squeezed lime wedges into the soup), serrano chiles, tortilla chips, avocado and epazote.

SOPA DE LIMA (YUCATAN LIME SOUP)

Steps:

• Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
• Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
• When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

TEXAS CHICKEN TORTILLA SOUP

Steps:

• In a large stockpot, heat butter and oil over medium heat.
• Add onions, jalapeno, garlic, carrots and raw chicken.
• Simmer 5 minutes.
• Stir in seasonings.
• Add tomatoes and chicken broth.
• Stir well and simmer for 1 hour, stirring occasionally.
• To serve, crumble tortilla chips in the bottom of individual soup bowls.
• Fill bowls with soup and top with cheese.