Mike's Tortilla Soup & Green Chile Corn Bread
Mike's Tortilla Soup & Green Chile Corn Bread

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mike's tortilla soup & green chile corn bread. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Mike's Tortilla Soup & Green Chile Corn Bread is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Mike's Tortilla Soup & Green Chile Corn Bread is something which I’ve loved my entire life.

Enjoying soup and sandwich with hilarious bloopers at the end. Oh yeah, and don't forget to share, share, share, like, comment and subscribe. Mike Gonzalez makes tortilla soup using a recipe from Cook With Us.

To get started with this recipe, we have to first prepare a few components. You can have mike's tortilla soup & green chile corn bread using 21 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Tortilla Soup & Green Chile Corn Bread:
  1. Prepare Chicken Tortilla Soup & Garnishes
  2. Take 3 lb Shredded Chicken [rotisserie chicken preferred]
  3. Get 2 (32 oz) Boxes Chicken Broth
  4. Make ready 1 1/2 cup Each: Celery With Leaves & White Onions
  5. Get 1 cup Fresh Carrots [chopped]
  6. Make ready 1 cup Fresh Cilantro
  7. Make ready 3 large Jalapeños [diced & de-seeded]
  8. Make ready 6 large Roasted Hatch Green Chili's Or 7 oz Can Diced Green Chil
  9. Prepare 1 large Tomato Or 10 oz Can Rotell Tomatoes
  10. Get 1 cup Corn
  11. Prepare 1 tbsp Each: Ground Cumin - Onion Powder
  12. Prepare 1 1/2 tsp Lime Salt - Sea Salt Or Powdered Chicken Bouillon
  13. Prepare 1/3 tbsp Coarse Ground Black Pepper - Red Pepper Flakes - Cayenn
  14. Make ready 2 tbsp Minced Garlic Or 1 tablespoon Powdered Garlic
  15. Make ready 1 tsp Lime Juice [if not using lime salt]
  16. Make ready 1 12" Flour Tortilla [cut into spoon sized bites - add in the la
  17. Take 1 Handful Mexican 3 Cheese [to tame & thicken]
  18. Get 1/4 tsp Mexican Oregano
  19. Get 2 tbsp Of Your Favorite Salsa [optional-hot or mild. just for a
  20. Make ready 1 GARNISHES / TOPPINGS: Colored Tortillas [deep fried] Mexican 3
  21. Take 1 White Onions - Green Onions - Cilantro - Jalapeños - Lime Wedg

Well, beyond the fact that it has tortillas and soup, it's a creamy thick soup broth filled with delicious garnishes like beans, corn, avocado, cheese and traditionally with some. Try our updated Mexican tortilla soup with chicken recipe that now uses Swanson® Chicken Broth, black beans, cumin and lime juice to make this one fabulous dish. Instant Pot Chicken Tortilla Soup - a fast and flavorful recipe that can be made using dry or canned beans, and using fresh or frozen thighs, or breast meat. Hearty Chicken Tortilla Soup filled with vegetables, chicken & chipotle peppers.

Instructions to make Mike's Tortilla Soup & Green Chile Corn Bread:
  1. Always keep your chicken [or other bloody meats/seafoods] away from any of your kitchen items or foods. This will help prevent any cross contamination.
  2. Pre-cooked and hand shredded Rotisserie Chicken seems to work best in this dish for roasted flavor purposes. It's also much less work. Just shread it into spoon sized pieces and place in a larger pot.
  3. If using raw chicken or chicken breasts, trim the fat and wash your chicken then simply boil them in chicken broth or water until fully cooked before going any further.
  4. Again, if using chicken breasts, check for doneness by sticking a knife in the thickest part of your largest chicken breast after 25 - 30 minutes of boiling. Make certain all fluids run clear and not pink. If at all pink or red in color, boil until ALL fluids run clear.
  5. Place everything together [other than your bite sized Tortilla pieces and anything in the GARNISHMENTS / TOPPINGS section] in the same larger shreadded chicken pot and simmer for 1 hour at a minimum. Longer if at all possible.
  6. In the last 5 - 10 minutes of boiling [meaning your carrots are fully cooked] add your chopped, spoon sized Flour Tortillas to your pot. These will serve you well as both a soup thickener and a tummy filler.
  7. To serve, ladle soup in bowl and have your guests garnish their bowls with as many GARNISHMENTS / TOPPERS as they desire. These toppings are also essential to the meal since most will actually curb much of the Scoville heat, add fantastic contrasts and flavor and round your meal all together.
  8. Authors Note: You can purchase multi colored, pre-fried Tortilla strips in most chain stores. However, if you cannot, simply purchase multi colored flour Tortillas, cut into thin strips and deep fry in a high heat oil until crispy. Then drain on a paper towel or equivalent. Or, you have the option of serving whole, larger, pre-packaged chips.
  9. Serve this soup with this EASY Cheddar Green Chile Corn Bread. Use a basic box of Jiffy Brand Corn Bread and mix according to manufacturer's directions. Add to that 1/2 cup fine chopped Hatch Green Chilies or Jalapeños, 1 teaspoon Cumin and 1/2 cup Cheddar Cheese. Sprinkle top with Cheddar as well. Bake as directed.
  10. Enjoy!

Chicken Tortilla Soup is a favorite. It's basically the lighter version of chili and a more flavorful version of chicken. Spicy, flavorful this Instant Pot Vegetarian Tortilla Soup is packed with all the warm flavors! I made this vegetarian tortilla soup in my instant pot but you can very well make it on stove-top too. This tortilla soup tastes better than anything you can get at a restaurant.

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