Chicken Soup Recipe - Chicken Tortilla Soup

"Most astounding" is the word to describe this Mexican delicacy called Tortilla soup and chicken Tortilla soup would actually act as a stress buster besides being an effective way of slowing down the virus that inflicts cough and cold on us. It has the mighty power to give you temporary relief from all your worries, even your mother-in-law. The taste of tortilla is magical enough to transport you to the idyllic world where there is only good food and good music. But for now let me tell you how you can gain the divine endowment of providing somebody the pleasure of forgetting his/her mom-in-law.

Chicken Soup

Let me first give you an idea as to how you can make chicken soup. The ingredients that are required are as follows: 3 pound of chicken shredded, 4 cups of chicken stock, 1 onion finely chopped, 1 ½ cup of tomatoes chopped, 2-3 minced garlic cloves,2 medium carrots diced,4 capsicums cut into small pieces,1/2 cup parsley,1 teaspoon vegetable oil,1 teaspoon salt,1 red or green chili if you want to spice it up.

• Cook the vegetables and the onion till brown, then put the chicken stock and simmer it for 5-6 minutes. Then add the chicken pieces and simmer it for another 5 minutes. Sprinkle the parsley on the soup and serve hot. This is when you are making plain and simple chicken soup. Now to make chicken tortilla soup, there’s some more that has to be done.

This is a Mexican dish and is absolutely a delight to the taste buds. Tortilla is unleavened bread made of corn flour and a simple tortilla soup can also be made without chicken if you want it to go super easy on your digestive system.

Tortilla Soup

Ingredients would almost the same as below mentioned for the chicken tortilla soup except that we would not require the chicken but definitely the chicken stock. Put all the ingredients in a pressure cooker and cook it for 30-40minutes.When serving, serve it with cilantro leaves, avocado and cheese.
Yummy hot Tortilla soup!!!!!!!!!

Chicken Tortilla Soup

Ingredients

• 1 onion chopped
• 1 jalapeno pepper chopped
• 3 cloves garlic minced
• 2 pounds boneless chicken shredded
• 1 Tbs chili powder
• 1 Tbs Cumin
• 6 cups chicken stock
• 2 cups tomato, chopped
• 1 cup Zucchini, diced
• 4 tortillas, cut in squares
• 1/4 cup grated cheese
• 1/4 bunch cilantro, leaves only
• 2 medium carrots diced
• 2 capsicums cut into small pieces
• Salt and pepper as and how you require

Preparation

• Combine chicken stock, onion, capsicum, carrots, tomato, garlic, pepper, and oregano. Bring to boil and simmer it for 25 minutes. Add zucchini, chicken pieces and simmer for another 25 minutes. Cut tortillas into small pieces and sauté in oil until crisp. Take them out on paper towels to drain out excess oil.
• To serve, place tortilla pieces in bowls and cover them with cheese and then pour in the soup and garnish the soup with cilantro leaves.
• You can also prepare the soup in an oven. Set the temperature to 350°F and place a nonstick Dutch oven with cooking spray; add chicken and cook until it is brown or the pink is no longer visible. Add carrots, capsicum, pepper, onion, garlic, oregano and cumin; cook over medium heat for 5 minutes.
• Put in the chicken broth and tomato and heat it to boil. Then cover it and simmer for 15-20 minutes. Bake the tortilla strips for about 10 minutes until crisp. Put cilantro in the bowls and ladle the soup into bowls and top it with tortilla soups.)

Low on carbohydrate and fat, these soups make a good supper or dinner with the added advantage of being "delicious". Try the Mexican diversion of chicken soup. I’m sure you will love it.