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<blockquote data-quote="rezrider" data-source="post: 36311" data-attributes="member: 79">I made tortilla chicken soup the other day...it came out pretty good, in fact we ate so much of it were tired of eating it. &nbsp;*Chicken stock plus about 8 cups water (depending how dense you want it)*Several stalks of celery chopped, add to the pot*While it's boiling I roasted a couple anaheim chilis, tomoatos and onions in a skillet...might want to add a little oil, just enough to keep them froms stickign to the pan. peal skin off chilis when done roasting.*puree all together then add to pot.*I wanted more veggies in mine but ran out of fresh so I added a couple cans (I know booo-hssss) of diced &quot;mexican style&quot; tomotos PLUS a can of diced green chilis.*A table spoon of minced garlic*Couple shakes of chili powder*Salt/pepper (pepper corns if you have em, ust remember to strain them out before serving)*You can also add uncooked strips of corn tortillas to help thicken the stock.Let boil for a few hours*Grill chicken (seasoned well), chop and add to soup when almost finished boiling OR add before chicken is done cooking*Corn tortillas cut into strips, fry until crisp set aside to dry &nbsp;Toppings;green onions-choppedcilantro-choppedshredded cheeseavocado-choppedtortilla stripssour cream (mexican creme fresh if you have it)cumin (dusting) over top<img src="https://www.dirtbikeaddicts.com/static/images/smilies/banana.gif"&nbsp; class="smilie" loading="lazy" alt=":banana:" title="Banana&nbsp; &nbsp; :banana:" data-shortname=":banana:" /></blockquote>

[QUOTE="rezrider, post: 36311, member: 79"] I made tortilla chicken soup the other day...it came out pretty good, in fact we ate so much of it were tired of eating it. *Chicken stock plus about 8 cups water (depending how dense you want it) *Several stalks of celery chopped, add to the pot *While it's boiling I roasted a couple anaheim chilis, tomoatos and onions in a skillet...might want to add a little oil, just enough to keep them froms stickign to the pan. peal skin off chilis when done roasting. *puree all together then add to pot. *I wanted more veggies in mine but ran out of fresh so I added a couple cans (I know booo-hssss) of diced "mexican style" tomotos PLUS a can of diced green chilis. *A table spoon of minced garlic *Couple shakes of chili powder *Salt/pepper (pepper corns if you have em, ust remember to strain them out before serving) *You can also add uncooked strips of corn tortillas to help thicken the stock. Let boil for a few hours *Grill chicken (seasoned well), chop and add to soup when almost finished boiling OR add before chicken is done cooking *Corn tortillas cut into strips, fry until crisp set aside to dry Toppings; green onions-chopped cilantro-chopped shredded cheese avocado-chopped tortilla strips sour cream (mexican creme fresh if you have it) cumin (dusting) over top :banana: [/QUOTE]

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