Today’s Krazy in the Kitchen is inspired by the cool fall air, cheap chicken at Albertsons and upcoming Pillsbury Sales at Safeway and Albertsons!  Cause what are you gonna eat your biscuits with but a warm bowl of soup?
I have searched desperately for years for the perfect Chicken Tortilla Soup recipe and I’ve yet to find it.  I included one below that looks yummy, but has a lot of unfamiliar ingredients.  Does anyone have a tried and true Tortialla Soup recipe you want to share?  I’d love to hear them!

CREAMY CHICKEN NOODLE SOUP
by Heather’s mom

13 cups chicken stock ( 2 large cans + 1 cup)


1/8 cup vinegar
¼ cup butter
1 cup heavy cream
12 oz pkg. frozen noodles
¾ cup flour
1 ¼ cup water
2 cups diced cooked chicken
Salt and pepper to taste
Sliced carrots
Chopped parsley

Combine 1 cup stock, vinegar and butter.  Bring to a boil and boil rapidly until mixture is reduced to ¼ cup.  Stir in cream and set aside.  Heat remaining stock to a boil, add noodles and cook just until tender.  Blend water and flour until smooth.  Stir into noodles.  Stir until mixture boils, 1-2 minutes.  Add carrots.  Add cream mixture and chicken.  Season to taste.  Makes 15 servings.

ASIAN CHICKEN NOODLE SOUP
by Cooking Light

1  tablespoon  vegetable oil
1  tablespoon  bottled minced garlic
1  tablespoon  bottled grated ginger
2  stalks fresh lemongrass, peeled
2  cups  water
2  (14-ounce) cans fat-free, less-sodium chicken broth
1  pound  chicken breast tenders, cut into bite-sized pieces
4  ounces  uncooked angel hair pasta
1/4  cup  chopped fresh cilantro
1  tablespoon  fresh lime juice
1/2  teaspoon  salt
2  green onions, thinly sliced
1  red chile pepper, finely chopped

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

MEXICAN CORN CHOWDER
by Heather’s Aunt Ilene

1 1/2 lb. bonless chicken breast


1/2 cup chopped onion
1-2 cloves garlic, minced
3 Tbsp. butter or margarine
2 chicken bouillon cubes
1/2-1 tsp. ground cumin
2 cups half & half
2 cups shredded Monterey Jack Cheese
1 16 oz can creamed corn
1 4 oz can chopped green chilies, undrained
1/4-1 tsp hot pepper sauce
1 medium tomato, chopped

Cut chicken into bite size pieces.  In a soup pot, brown chicken, onion and garlic in butter.  Dissolve the bouillon in hot water.  Add to pan along with cumin and bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Add cream, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until cheese is melted.  Stir in tomato.  Serve immediately.  If desired, crush tortilla chips into each serving.

TORTILLA SOUP WITH DRIED CHILE, FRESH CHEESE, & AVOCADO
by Cooking Light
Epazote is a pungent wild herb frequently used in Mexican cooking and sold in Latin markets. If you can’t find it, substitute two teaspoons chopped fresh cilantro.

6  (6-inch) corn tortillas

Cooking spray
1 3/4  cups  vertically sliced onion
6  cups  fat-free, less-sodium chicken broth
4  garlic cloves, peeled
2  cups  chopped tomato
2  stemmed dried seeded pasilla (or 1 dried ancho) chiles
1  teaspoon  dried crumbled epazote leaves
3/4  cup  (3 ounces) queso fresco
1/3  cup  cubed peeled avocado
1  large lime, cut into 6 wedges

Preheat oven to 400°.

Cut tortillas into 1/4-inch-wide strips. Place strips on a baking sheet. Bake at 400° for 8 minutes or until golden. Set strips aside.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 7 minutes or until golden. Place onion mixture and tomato in a blender or food processor; process until smooth.

Recoat pan with cooking spray. Add chiles, and sauté 60 seconds or until fragrant. Remove chiles; cool completely. Remove and discard stems; chop chiles.

Place pan over medium-high heat. Add tomato mixture, and cook 15 minutes or until mixture is very thick (consistency will resemble tomato paste), stirring frequently. Add broth and epazote; bring to a boil. Partially cover, reduce heat to medium-low, and cook 30 minutes. Strain mixture through a fine-mesh sieve over a bowl. Discard solids.

Ladle soup into bowls. Divide the cheese, tortilla strips, and avocado evenly among bowls. Sprinkle each serving with crumbled toasted chile. Serve with lime wedges.