sands:

I like this. I have a Chicken and Tortilla Soup recipe (that I got from the chef at a Mexican restaurant in Santa Barbara a gazillion years ago) but it's not "Creamy".

Joe

Creamy is all I need to hear. I'm trying this soon.

Hope it made you feel better.

Sands - thanks for the reminder. It's on my to-do list for later this week when the weather turns really cold.

Pat, That's my thought too. It's 82 here today but we (you and I) are targeted for some really cold weather shortly.

Can't wait to try this one, copy and pasted. LOL

Linda

MMMMM, I've been meaning to try this too. Maybe this is the weekend to do so, it's cold and snowing....perfect!

Linda

I sub TJs roasted corn and Muir Glenn fire roasted tomatoes. Double the cumin (if not triple...) and the cilantro. No cheese :-(

Jessy, Does the roasted corn come in a can? I have plenty of MG fire roasted tomatoes (cleaned out Big Lots). I'm with you on the cumin.

Cathy: sorry, nope, frozen :-(

I also don't use turmeric in anything but Indian foods, if that - just personal preference

We have some leftover smoked prime rib from Christmas day, maybe I'll turn that into soup....

Jessy, I don't have a preference, just wanted to know what to look for. Thanks!

Joe, have you posted the non-creamy chicken tortilla soup? My husband and I are not creamy soup fans, but we do love the standard tortilla soup. Could you please post yours?? Thanks!

Sands, thank you! I'm glad you liked it but you probably didn't see my update on the thickening I posted on another thread. I thicken it now with instant corn masa mix that is used to make tortillas and you can find at most grocery stores. It's a much better flavor than using the tortillas and it's easier:

Creamy chicken Tortilla Soup...revised.

{{!gwi}}

1 whole chicken breast cut in two
1 teaspoon southwest seasoning
2 tablespoons olive oil
1 large onion; chopped
2 tablespoons minced garlic
1 (14 oz.) can diced tomatoes with chilies
1/2 cup instant corn masa mix (used to make tortillas)
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon turmeric
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese-optional
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or salsa
Sour cream for garnish

Season chicken with southwest seasoning and a sprinkle of salt and pepper. Heat oil in a large saucepan over medium heat and add chicken, cooking for 4 minutes on each side turning once. Remove chicken to cutting board and set aside. Add onions to the saucepan and cook for 3 minutes. Add garlic to pot until fragrant then add tomatoes. Place corn masa mix in a jar with a tight fitting lid along with broth and shake until well combined; add to soup along with spices. Bring to a boil while stirring until thickened. Remove from heat; allow to cool for 5 minutes before pureeing soup base in batches in a blender until smooth, return soup to pot.

Cut chicken into small chunks and add to pureed soup in pot. Stir in corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. *Recipe inspired by Turkey Tortilla Soup from Cuisine at Home magazine.

Marilyn

Marilyn, I can't remember if I told you, but I tried your revised version. I had never tried chicken tortilla soup before this, so have nothing to compare it, but my older son & I LOVED it. Thank you for a great recipe! So glad of this thread that reminded me. Come to think of it, I still have some leftover turkey & broth...

Well, this thread made me hungry, so I madee this soup last night. All I can say is YUMMO!

I didn't see your update, either, Marilyn. I used tortillas. I like that they are cooked and pureed in the soup rather than toasted and used as a garnish.

Beachlily, here is a non creamy tortilla soup that I made for our annual soup party last fall. It's really good!

Tortilla Soup with Chipotle Crema
courtesy Emeril LaGasse

2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence (recipe follows)
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.

Chipotle Crema

1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
1/8 teaspoon salt

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

Emeril's ESSENCE Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

I bought a jar of the Essence, already prepared, at the grocery store

Linda

Marilyn, I like any version :)

I have tortillas on hand on occasion so it worked just fine for me. The tam and cumin made for such lovely color and since I used fire roasted tomatoes I snuck in a few jalapenos.

It's such a wealth of flavor it reminds me of an entire Mexican restaurant on a spoon.

I really enjoy making guac prior to a classically spiced mex meal but in reverse this soup could preface a basic mexican dish that doesn't have all those classic expected elements, like cactus enchiladas.

Thank you for the great recipe.

I never tried the revised version, but we loved the original!