If you live around one of these restaurants I highly recommend trying the soup.

Does anyone have a good broth-based recipe to share?

Jen

TEXAS TORTILLA SOUP (serves 6-8)
One 3 lb chicken
10 cups water
2 onions, cut into halves
6 ribs celery, cut into halves
8 sprigs cilantro
4 chicken bouillon cubes
12 corn tortillas, torn
2 jalapenos, seeded & chopped
2 cloves garlic
Garnish: Fried corn tortilla strips, shredded Cheddar & Monterey Jack, chopped fresh cilantro. ~~
Rinse the chicken, combine the chicken, water, onions, celery, cilantro & bouillon cubes in a stockpot. Bring to a boil; reduce the heat. Simmer 1 hour or until the chicken is tender. Drain, reserving the stock & discarding the vegetables. Shred the chicken, discarding the skin & bones. Process 2 cups of the reserved stock, tortillas, jalapenos & garlic in a blender until pureed. Pour into the stockpot with the remaining stock. Stir in the chicken. Simmer over low heat 30 minutes or until slightly thickened, stirring occasionally. Ladle into soup bowls. Garnish each serving w/corn tortilla strips, Cheddar, Monterey Jack & cilantro. ~~

Jen

Tortilla soup - Tikanas
14 lg. tomotillos quartered
5-6 chiles pasillas, roasted, peeled and de veined
2 medium tomatoes, quartered
5c. strong chicken broth
1 lg onion cut into chunks
2 clove garlic smashed
1 lg bunch cilantro chopped
4 flour tortillas
2 cooked chicken breasts shredded
1 c. cheddar or jack cheese, shredded
In 2 c. of the broth simmer tomotillos, onion, garlic, chiles and 2/3 cilantro till veggies are tender.
Cool and puree. Return to pot. Add remaining broth till you achieve desired thickness ( we like ours a little thick....)
simmer uncovered stirring occasionally for about 30 minutes.
While the soup simmers, thinly slice (size of a pencil) tortillas. place in a baking pan and spray lightly with cooking spray. Bake at 350 degrees till golden brown.
ladle soup into tureens.
add shredded chicken on top.
Let set 1 minute. (chicken will sink a bit...)
top with remaining cilantro, cheese and a handful of baked tortilla slivers

I might need to leave out the chiles or my stomach will be screaming later. :-)

Jen

Thanks,
Gary

Chicken Tortilla Soup (like Claim Jumpers)

2 pounds large tomatoes, chopped
4 Tablespoons vegetable oil
6 cups chicken stock or canned chicken broth
1 Tablespoon ground cumin
2 Tablespoons chili powder
1 cup corn tortilla, cut in strips
1 medium onion, chopped
1 Tablespoon chopped garlic
1 can enchilada sauce (size not given)
1 Tablespoon chopped cilantro
2 teaspoon chopped green chilies
1 teaspoon Worcestershire Sauce
1 cup shredded cheddar cheese

Saute onions in a large saucepan in oil until transparent.

Add tomatoes and cook, stirring until tomatoes are softened. Cool and then puree in blender or food processor.

Return to pan and add rest of ingredients, except tortilla strips and cheese. Simmer, stirring occasionally, about 30 minutes.

Add tortilla strips and heat about ten minutes. Serve with additional tortilla chips and cheese.

http://www.recipelink.com/gm/14/16219

Serving Size : 4 Chicken Sauces

1 Chicken -- cut pieces w/skin
BROILER BASTING SAUCE
1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Canola or vegetable oil
1 teaspoon Ground turmeric
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces. Source: Gloria Pitzer's Secret Recipes Newsletter.

this chicken is really very good
of course , I love the skin, the flavors are wonderful

I used organic chicken stock. I also put a tablesoon of olive oil and sauteed:
red pepper
jalepeno pepper
onions
celery
chopped garlic
After I softened the vegetables I added oregano and cumin.
I put in the stock, added already cooked chicken and a half of cup of frozen corn.

I used store bought tortilla chips, and fresh cilantro. It was really good. I was suprised.
Thanks for the original posting.