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Tortilla Soup

DrZaiusDrZaius Posts: 1,481
edited November -1 in EggHead Forum
I did not cook any of this meal on the egg. But I thought I would share what for several years now has been a winter time favorite at my house. We eat until we are stuffed and then I container up the rest and in to the freezer for quick hot meals later. Anyways, enjoy!

First I season 6 Chicken Breasts with Salt, Pepper, and Cayenne...
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Then brown the breasts in the soup pot (20qt) with 1 stick of butter...
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Once browned add 300oz. of Swanson Chicken Broth and poach the chicken until done. Pull out the chicken and shred...
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Once the meat is added back you then add the rest of the ingredients. Onions, Cilantro, Celery, Rotel, Garlic, Salt and Pepper...
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After cooking several hours, you can serve with Monterrey Jack cheese and Tortilla chips...
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I hope you guys enjoyed the show. See Ya!
This is the greatest signature EVAR!
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Comments

  • Man - that soup would hit the spot for me right now...I can't get warm! Hey - my company is Buford...right down the road from you. What time you want me to stop by tomorrow for lunch? :)

    LJ
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  • looks good. i love tortilla soup. i'll try that soon
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  • Went to visit my daughter in Richmond, VA on Friday...this is what she served for lunch. First time I've had it and it was really good. Only thing she did different was add a can of black beans and a touch of cumin. Thanks for sharing.
    Best,
    WA
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  • Lawn RangerLawn Ranger Posts: 5,466
    Slurp!
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  • Little StevenLittle Steven Posts: 26,917

    Steve 

    Caledon, ON

     

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  • DrZaiusDrZaius Posts: 1,481
    Little Steven wrote:

    Hey Steven I will give that a try too. Thanks
    This is the greatest signature EVAR!
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  • HossHoss Posts: 14,587
    Best lookin turtle soup I've seen in a while! :huh: Really looks like GREAT,YUMMEE comfort food! ;)
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  • Really looks yummy !

    Did you put all of those cans of Rotel in the soup? How many fire trucks did it take to put out the fire? :laugh:
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • BobSBobS Posts: 2,485
    WOW, that is one serious pot of soup!

    I lived in Mexico for 10 years and I love tortilla soup. That looks like a good recipe, but I am going to cut back to about to about one breast half or even shred some leftover chicken cooked on the Egg.
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  • BuxwheatBuxwheat Posts: 727
    How about posting full recipe for those of us OCD eggers that have to have details? :laugh:
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  • Desert FillyDesert Filly Posts: 1,042
    Glad to see you post this. I made my first batch (after living here for 27 years) of Chicken tortilla soup the week before Christmas. Practically the same recipe....with the addition of black beans, and corn nibblets. I also buy the corn tortillas, slice them about 1/2 inch wide and deep fry them for toppings. Yummmmmy. Trying to figure out if I can convert all this to the BGE, and do at a fest. Of course...it would have to be a cooler weather fest.
    Great post.

    The Filly
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  • Bux,
    You didn't ask for mine, but we like this recipe. Not saying it's better or worse, just different ...

    1 ½ lbs. Chicken, boneless, cooked, shredded
    1 15 oz. can Tomatoes , whole
    1 10 oz. can Enchilada sauce, Old El Paso medium
    1 medium Onion , chopped
    1 4 oz. can Green chiles, chopped
    1 clove Garlic, minced
    2 cups Water
    1 14.5 oz. can Chicken broth
    1 teaspoon Cumin
    1 teaspoon Chili powder
    1 teaspoon Salt
    1 Bay leaf
    1 10 oz. pkg Corn, frozen
    1 tablespoon Cilantro, chopped
    Cheese, Parmesan, for garnish
    1 bag Tostada chips or corn tortillas

    In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chiles and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

    If using corn tortillas, preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2" x 1/2" squares. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes.

    Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings.


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    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • I think it would be a great show of the egg's versatility. Begin by roasting the tomatoes right on the coals. Toast the chiles, etc. Would have to find the electricity for the blender, though. That's a lot of on-site work for a fest.

    Here's a description of a batch I made a few months ago. It's closer to the type Little Steven posted, than to Dr. Seuss's, but fantastic! http://we3hardings.blogspot.com/2009/10/happy-birthday-cori.html
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  • vidalia1vidalia1 Posts: 7,091
    Doug that looks great...how many ounces of chicken broth????? :pinch:
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  • That is a Great Meal this time of year
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  • BuxwheatBuxwheat Posts: 727
    Duplicate post, sorry.
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  • BuxwheatBuxwheat Posts: 727
    Thnx!
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