I'm looking for a tortilla soup recipe.?

I cook tortilla soup every year at Christmas-with a chicken broth base. This year I want something different and would like a thicker base. Creamier, not creamier white, just not so liquid like broth. I don't like beans or peas. But like corn, tomatoes, squash, bell pepper, onions, cheese and tortillas. Any ideas?I'm looking for a tortilla soup recipe.?
I hate alot of work in the kitchen!


so try this:


make your regular soup exactly the same and thicken it by adding (a little at a time) instant mashed potatoes while it's boiling. BTW your list did not include green chilies..... and it has too have ortega green chilies I buy the small can and cut the whole green chilies into 1'; squares for soup.....I'm looking for a tortilla soup recipe.?
TORTILLA SOUP





6 (6-inch) corn tortillas


1/4 cup vegetable oil


1 small onion, chopped (1/3 cup)


2 cloves garlic, finely chopped


1 medium Anaheim, poblano or jalape帽o chile, seeded, chopped


1 carton (32 oz) reduced-sodium chicken broth


1 can (14.5 oz) Muir Glen庐 organic fire roasted diced tomatoes, undrained


1/2 teaspoon coarse salt (kosher or sea salt)


1 1/2 cups shredded cooked chicken


1 ripe medium avocado


1/2 cup shredded Monterey Jack cheese (2 oz)


Chopped fresh cilantro, if desired


1 lime, cut into wedges





Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.


Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.





To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.





Makes 4 servings (1 1/3 cups each).





Substitution: You can substitute another cheese for the Monterey Jack -- try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).






This is a hearty, thicker soup. Garnish w/ crushed tortilla chips and diced avocado.





Chili's Chicken Enchilada Soup





1/2 C. Vegetable oil


1/4 C. Chicken base


3 C. diced Yellow Onions


2 tsp. ground Cumin


2 tsp. Chili Powder


2 tsp. granulated Garlic


1/2 tsp. Cayenne pepper


2 C. Masa Harina


4 qt. Water (divided)


2 C. crushed Tomatoes


1/2 lb. processed American cheese, cubed


3 lb. cooked, cubed chicken





In large pot, place oil, chicken base, onion and spices. Saut茅 until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to saut茅ed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.


Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.





Makes 1 1/2 gallons or 16-20 servings.



Chicken Tortilla Soup --











INGREDIENTS


2 skinless, boneless chicken breasts


1/2 teaspoon olive oil


1/2 teaspoon minced garlic


1/4 teaspoon ground cumin


2 (14.5 ounce) cans chicken broth


1 cup frozen corn kernels


1 cup chopped onion


1/2 teaspoon chili powder


1 tablespoon lemon juice


1 cup chunky salsa


8 ounces corn tortilla chips


1/2 cup shredded Monterey Jack cheese (optional)











DIRECTIONS


In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.


Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.








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Slow-Cooker Chicken Tortilla Soup --











INGREDIENTS


1 pound shredded, cooked chicken


1 (15 ounce) can whole peeled tomatoes, mashed


1 (10 ounce) can enchilada sauce


1 medium onion, chopped


1 (4 ounce) can chopped green chile peppers


2 cloves garlic, minced


2 cups water


1 (14.5 ounce) can chicken broth


1 teaspoon cumin


1 teaspoon chili powder


1 teaspoon salt


1/4 teaspoon black pepper


1 bay leaf


1 (10 ounce) package frozen corn


1 tablespoon chopped cilantro


7 corn tortillas


vegetable oil











DIRECTIONS


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.


Preheat oven to 400 degrees F (200 degrees C).


Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.


Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.