El Torito Tortilla Soup -- anyone have the recipe?

Yes-www.recipezaar.com...put el torito tortilla soup in the search %26amp; you will habe the recipe as well as reviews of people who have personally prepared the recipe.El Torito Tortilla Soup -- anyone have the recipe?
El Torito's Sopa de Tortilla (Tortilla Soup)


Ingredients


For soup:





7 cups chicken broth


1 medium yellow onion, diced


2 carrots, peeled and diced


2 stalks celery, diced


1/2 bell pepper, seeded and diced


1 potato, peeled and diced


1/4 cup tomato paste


1 bay leaf


2 cloves garlic, peeled and chopped


1 teaspoon dried Mexican oregano


Salt to taste


White ground pepper to taste


1 zucchini, diced


2 medium tomatoes, diced


2 medium boneless, skinless chicken breasts, poached and shredded





For presentation:


3 corn tortillas


Vegetable oil


1-1/2 cups shredded Jack cheese


8-10 slices avocado


Cilantro sprigs








Instructions


In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano. Season to taste and bring to boil. Simmer 25 minutes.





Add zucchini, tomatoes and shredded chicken breast pieces. Bring to boil, then simmer 10 minutes. Remove from heat.





Cut tortillas into matchstick size strips. Saute in hot oil until crisp. Drain on paper towels and set aside.





To serve, place tortilla strips in individual bowls. Cover with shredded cheese and ladle in soup. Top with slice of avocado and cilantro sprig.





Yield: 8-10 servingsEl Torito Tortilla Soup -- anyone have the recipe?
Tortilla Soup





INGREDIENTS


9 cups chicken broth


6 cloves roasted garlic


1/2 cup chopped tomatoes


1/2 yellow onion, chopped


2 fresh jalapeno peppers, sliced into rings


1 teaspoon dried oregano


1/2 yellow onion, sliced


2 cups shredded, cooked chicken meat


1 lime, juiced


6 (6 inch) corn tortillas, cut into strips and toasted for garnish


DIRECTIONS


In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.


Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.


Place toasted tortilla strips in each bowl and pour soup over strips.
El Torito Chicken Tortilla Soup:





Recipe from El Torito Mexican restaurant, Los Angeles, CA. Source Los Angeles Times.





1录 hours 25 min prep


8 servings





2 boneless skinless chicken breasts


3 quarts chicken broth


1 red onion, diced


2 carrots, diced


1 boiling potato, diced


1/4 cup tomato paste


1 bay leaf


2 garlic cloves, chopped


1/2 teaspoon chipotle chiles in adobo, pureed


1 teaspoon pickled jalapeno peppers, chile seeded chopped


1 teaspoon dried Mexican oregano


1/8 teaspoon cumin


salt, to taste


white pepper, to taste


1 zucchini, diced


1 yellow squash, diced


1/2 red bell pepper, diced


1 lime, juice of


2 tablespoons sweet sherry (preferably Harvey's Bristol Cream)


1 tablespoon fresh cilantro, chopped


1 tablespoon fresh mint, chopped


Garnishes


4 corn tortillas (cut into thin strips)


oil


1/2 lb monterey jack cheese, shredded


12 slices avocados


fresh cilantro leaves





1. Poach chicken breast in simmering chicken broth until done through, about 10 minutes.


2. Set aside until cool enough to handle and shred.


3. Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.


4. Bring to boil, reduce heat and simmer 20 minutes.


5. Correct seasoning, if necessary.


6. Add zucchini, squash, pepper, lime juice and Sherry.


7. Bring again to boil.


8. Reduce heat and simmer 15 minutes.


9. Add cilantro and mint.


10. Stir, then remove from heat.


11. To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.


12. Ladle soup into each bowl.


13. Sprinkle with shredded cheese and tortilla strips.


14. Garnish each bowl with avocado slice and sprig cilantro. Serve at once.
I just posted my Tortilla Soup on my blog! How funny!





Tortilla Soup











Ingredients


2 tablespoons lard


1 medium white onion, sliced


2 cloves garlic, peeled


1 tomato, roasted, cored and peeled


1 1/2 quarts chicken stock [Kitchen Basics recommended]


coarse salt


4 to 6 corn tortillas


1/3 cup vegetable oil


1 to 2 dried chiles pasillas, stemmed, seeded and deveined


2 cups cubed Mexican queso fresco or Monterey Jack


1 lime, cut into 6 wedges





Method


In a medium skillet, heat 1 tablespoon of lard over medium-low. Add onion and whole garlic cloves; fry until deep golden 鈥?brown, 12 to 15 minutes. Scoop into blender or food processor, add tomato; process until smooth. Heat remaining tablespoon of lard over medium 鈥?high; when hot, add tomato mixture, stir constantly until thick and considerably darker, about 5 minutes. Scrape into large saucepan.





Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over medium-low heat; season with salt.





If tortillas are fresh or moist, let them dry out for a few minutes in single layer. Slice in half; slice the halves crosswise into strips 1/4 inch thick. Heat vegetable oil in a medium-small skillet over medium 鈥?high. When hot, add tortilla strips and fry, turning frequently, until crisp. Drain on paper towels. Cut chiles into 1 inch squares and fry in hot oil very briefly, 3 or 4 seconds; immediately remove and drain; place in small serving bowl.





Just before serving, divide the cheese among 6 bowls; top with fried tortilla strips. Ladle on hot soup and serve right immediately. Pass lime and toasted chiles separately.