can anyone help me

[sgtswife 0]

i am trying to get a good tortilla Soup recipe if anyone can help.

[VegasGrace 1]

I had asked someone that today...they posted they eat that....and it sounds yummy!

Haven't gotten a response. I'll google something.

[rharriet62 0]

Hi! I use a great recipe from Rachael Ray. My family and guests LOVE this Soup and of course, it's 30 minutes! Go to foodtv.com and do a search for Why The chicken Crossed The Road Tortilla Soup. Stupid Name, but super good soup! You roast the corn and peppers ... in the summer, I roast about 36 ears and bag them up and freeze them in 3-ear batches just for this soup all winter! Do all the toppings...it really makes it delish!

[MerryHearted 20]

If you've ever tried the chicken Enchilada Soup at Chili's, it's delicious. I haven't made it in ages since it's not really bandster food.... here's the recipe, which I got off TopSecretRecipes.com a long time ago:

1 tablespoon vegetable oil

1 lb. of chicken breast fillets (approx. 3 fillets)

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina (if it's not at the grocery store, try a Mexican store -- this is a corn flour)

3 cups Water

1 cup enchilada sauce

16 ounces Velveeta (we use regular cheddar)

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish

shredded cheddar cheese

crumbled corn tortilla chips

pico de gallo

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.< /p>

3. Combine masa harina with 2 cups of Water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.