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  1. #1
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    bullmama's Avatar
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    Feb 2011
    Tucson, Arizona, United States
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    Chicken Tortilla-Lime Soup

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    This is my own recipe that I have created over the coarse of three years. It has a bit of tang to it and is a lot of work but it makes enough soup to last a few days. How you can cut it down to a smaller version I have no idea. So prepare for leftovers!

    Prepare the base stock and chicken:

    1 chicken
    6 cups water
    dried parsley flakes
    celery salt
    Knorr chicken bullion
    3 bay leaves
    salt and pepper to taste

    In a large stock pot (I have a pretty big one), place rinsed chicken (remove any organs plz) and season with spices and bay leaves. If I have a lot of onions I will add an onion too but I usually don't.

    Heat to boiling and turn down heat and cook for about an hour or so, flipping once and seasoning again halfway.

    When chicken is done and is easily removed from bone, turn off and let cool a bit before transferring to a plate. Then let cool on plate and debone all chicken. I like chunks as well as shreds so I shred about 3/4 of the chicken and leave some chunky pieces.

    Put all the chicken back into the stock, after fishing out the bay leaves.

    While your chicken is cooking, prepare your vegetables:

    4 Large Tomatoes (diced)
    3 Bell Peppers (yellow, orange, red or green)
    2 shallots (diced)
    6 green onions (diced)
    1 yellow onion (diced)
    1 tsp garlic (minced)
    1/2 c fresh chopped cilantro
    3-5 hot peppers of choice, minced (I use jalapenos or cerranos)
    *You may want to add one at a time and check the heat to your liking.

    **Note, you can always add other fresh veggies like squash, green chilis or tomatillos to change it up a bit.

    Stock ingredients:

    1 32 oz box of chicken broth
    1/2 tsp chili powder
    1 TBSP Cumin
    1 tsp salt
    1/2 tsp pepper
    3 cons-mate tomato cubes
    1 TBSP Worcestershire
    2 tsp Knorr Chicken Flavor Bullion
    1/2 cup Lime Juice
    1 TBSP sugar

    Once your chicken is deboned and your veggies are prepped, add all veggies, the stock ingredients, and cook for 30-45 minutes.

    Cut 1 fresh Avacado into cubes and top soup with cheese, tortilla strips and avacado chunks

    *For the cheese we use either Cheddar or the bag of Mexican blend. I prefer the Mexican Blend.
    Last edited by bullmama; 01-17-2015 at 08:12 AM.
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  2. #2
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    Jul 2011
    Sunny South Texas, USA

    Re: Chicken Tortilla-Lime Soup

    I LOVE tortilla soup! It is one of the reasons I moved to San Antonio...
    I will need to try this recipe -- it sounds LUSCIOUS!

  3. #3
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    Tucson, Arizona, United States
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    Re: Chicken Tortilla-Lime Soup

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  4. #4

    Re: Chicken Tortilla-Lime Soup

    I love tortilla soup. I'm very happy for your best ingredient. Keep up the good work.
    Last edited by bullmama; 05-02-2021 at 01:17 PM.

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