Does anyone have recipe for yardhouse chicken tortilla soup?

this recipe is pretty close to the real thing, which i loooove!





Ingredients


1 (46 ounce) can chicken broth





1 (15 ounce) can tomato sauce


1 (15 ounce) can diced tomatoes


3 cups shredded cooked chicken (I use rotisserie from the deli)


2 anaheim chilies, diced


1 jalapeno pepper, diced


1/2 cup diced onion


3-4 large tomatoes, diced


2 garlic cloves, minced


2 tablespoons minced cilantro


1 tablespoon chili powder


2 teaspoons cumin


2 teaspoons pepper


1 teaspoon salt


2 teaspoons Tabasco sauce (I use the chipotle flavor)


1/2 teaspoon chipotle pepper (optional)


GARNISH


1 cup shredded cheddar cheese


1 avocado, chopped


1/4 cup cilantro, pulled from stem


1 lime, cut into wedges


2 cups crushed tortilla chips





Directions


Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.


Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!


Enjoy!


If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.


Simmer for at least an hour so that the flavors mix together.Does anyone have recipe for yardhouse chicken tortilla soup?
CHICKEN, LIME AND TORTILLA SOUP





1/2 lb. chicken breast, boneless and skinless


4 cups chicken stock


juice of 3 limes


1/2 cup tomato juice


1/2 cup chopped red bell pepper


1 tsp. chopped green chilies


1 jalapeno, chopped


1/4 cup cilantro, chopped


2 tsp. Worcestershire sauce


3 green onions, chopped


1/4 cup rice


1/4 cup corn


1 avocado per each bowl (diced small)


1 cup mixed Mexican cheese (shredded)


1 tsp. minced garlic


1/2 tsp. ground black pepper


salt to taste


tortilla strips





Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.


While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.





Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.





Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)





OR





CHICKEN TORTILLA SOUP





6 corn tortillas, cut into 1/2'; strips


1 sm. onion, chopped


1 clove garlic, crushed


2 tbsp. vegetable oil


1 (4 oz.) can chopped green chiles, undrained


2 cans chicken broth


1 can beef broth


2 cans cream of chicken soup, undiluted


3 (6 3/4 oz.) cans chunk style chicken or 1-1 1/2 lb. cooked cubed chicken


1 c. water


2 tsp. Worcestershire sauce


1 tsp. ground cumin less or more to taste


1 tsp. chili powder less or more to taste


12 oz. Velveeta cheese





Saute onion and garlic in hot oil in a Dutch oven or large saucepan. Add remaining ingredients except cheese and tortilla strips; bring to a boil. Cover, reduce heat and simmer 15-20 minutes. Add cheese and tortilla strips; simmer uncovered until cheese melts





JM