Best Don Pablos Chicken Tortilla Soup Copycat Recipes

Don Pablo Tortilla Soup image

Provided by Diana Adcock

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans chicken broth
1 cup mild salsa
1 cup sun-dried tomato, snipped into thin strips
1 teaspoon cumin
1/4 cup chopped cilantro
2 teaspoons lime juice
2 cups broken tortilla chips
1 (7 ounce) can vacuum-packed corn kernels (go with frozen if you can't find the vacuum type)
1 small avocado, peeled, pitted and chopped into 1/2 inch dice
1/2 cup shredded monterey jack cheese

Steps:

In a large saucepan mix broth, salsa, dried tomatoes and cumin.
Bring to a boil, reduce and simmer for 10 minutes or until tomatoes are tender.
Mix in 2 tsp of the cilantro and 2 tsp of lime juice.
Ladle into 4 bowls.
Divide equally among the 4 bowls the remaining cilantro, tortilla chips, corn, avocado and cheese.
Offer sour cream if you wish.

Don Pablo's Tortilla Soup Recipe image

Provided by á-170456

Number Of Ingredients 17

3 chicken breasts split
1 gallon water
3 carrots cut 1/4" slices
3 celery stalks cut 1/4" slices
1/2 cup chopped onion
2 tablespoons minced garlic
4 teaspoons salt
1 teaspoon freshly-ground white pepper
1 teaspoon freshly-ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 cup chopped cilantro
1 can mild Rotel tomatoes
1/2 pint heavy whipping cream
1/2 can corn (or equivalent of fresh corn)
1 bag corn tortillas
12 ounces fancy Monterey Jack cheese

Steps:

Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1 to 2 hours. Remove chicken and let cool. Add Rotel, celantro, corn, and cumin to the pot. Stir well. Remove chicken from the bone and add to the pot. Add cream just to get color and thickness. Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top. This recipe yields ?? servings.

Chicken Tortilla Soup - Max and Erma's Copycat image

Provided by ACTanksley

Time 2h8m

Yield 4-8 serving(s)

Number Of Ingredients 16

2 (15 ounce) cans cream of mushroom soup
2 (15 ounce) cans cream of chicken soup
2 (15 ounce) cans cream of celery soup
2 (15 ounce) cans chicken broth
2 (15 ounce) cans cheddar cheese soup
1 (15 ounce) can diced tomatoes
4 1/2 ounces green chilies
1 cup salsa
1 medium onion
1/4 cup fresh cilantro, chopped (optional)
4 garlic cloves, minced
1 teaspoon chili powder (to taste)
salt and pepper
4 chicken breasts
8 ounces tortillas
vegetable oil

Steps:

In a large pot mix all soups until they appear to be somewhat smooth and well mixed.
Then add the remainder of the ingredients to the salt and pepper. Bring the soup to a full boil and reducing heat to simmer for 1 hour stirring occasionally.
While the soup is simmering cut the four chicken breasts in to small chunks. Cook them in a separate pan. Once the soup has simmered for an hour add the pieces of the cooked chicken to the soup. Let the soup remain on simmer for another hour. (This is a good time to see if you need to add more chili powder). Continue to stir the soup making sure nothing sits at that bottom of the pan for a long period of time.
While the soup cooks the last hour, cut however many tortillas you want into thin slices. Take about 1/3 of them and throw them into the soup and allow them to cook with the soup. The remaining you can lightly fry in the oil until they are golden to place on top of the soup when it's done.
Enjoy.