Chicken Tortilla Soup - Sopa de Tortilla con Pollo

Something buzzing, folks, and it ain't my butt. What is it? Oh, excuse me, got to take this call

Hell, Jim Cantori, how are you? What? Yup. Well, I appreciate that, my friend, I do, but I got something that'll warm them up better

Folks, Jim Cantori say it's going to come a big blizzard and it's going to get cold, but I have got something to warm you up. What is it

It is an authentic chicken tortilla soup. Keep your warm all winter

Hey, thank y'all for stopping by Camp. My name is Cowboy Kent Rollins and we're going to do a whole lot of cooking and whew, I don't

know if y'all know it, but wintertime is here and what warms you up more than wintertime

Hey, chicken tortilla soup. Homemade. I'm not talking just throw a bunch of stuff in there by the can like some of that enchilada sauce

and some of this and that. We're going to make a homemade red sauce that goes with this that, whew, it is so good

So this red sauce and I'm telling you. Now I'm telling you this stuff is so good. This is what makes the soup

It is, I promise you that. So first of all, we're going to put us some water in a stock pot and get it to warming up

We're going to add about a teaspoon of salt in there, let it get to going

And then what are we going to do? We're going to put two garlic cloves and one onion, big old white onion, cut it right in

half, throw her in there. Then we're going to take two of them dried ancho chilies, split them down through there

shake the seeds out of them, drop them in there. we're going to go ahead and take them Cascavella red peppers

Oh, take me back. I'm going to take four of them because I love them I do, and I'm going to put them over

in there after we shake the seeds out of them. And then a new chili that I've been really loving, whew, them things got some good, good taste

to them. Three of them little rascals, chunk them over in there. Core that tomato, okay

Slice it in half, chunk it in there too. We're going to let all this get good and tender, bring it to a bowl, and we're going

to let it boil for about 20 minutes until everything's just about to fall apart

Then we're going to strain it out of there, put it in one of the one of them blenders and we are going to blend it smooth to where it is good and creamy consistency

Put a little more salt in there if you had to. We added about one teaspoon more after that

Folks, this stuff will go on pancakes. It is so good. Now, while that's just sitting over our mind

in its own business, y'all seen me, I had three chicken breast, water in a stock pot

a teaspoon of salt, one garlic clove, or was it two? We better fish

We put us three of them chicken breast in there, and then we put one garlic clove and a serrano pepper

Now, I didn't cut it, I didn't do nothing to it, but it's going to flavor that chicken stock water

to where it's oh, so good. Now, I'm fixing to take that chicken out of there

because it's tender, and we're going to slice it and dice it and shred it and everything else

So let's get that done, and we'll turn this chicken stock on down there to low

Now, when we take that chicken out and lay it over here on this cutting board, I ask you

to bring out there Serrano Pepper back with you because he has done his job

If I can find him in amongst all the fog, that garlic clove will be all right

Thank you for your hard work. I appreciate it. Now while we got that out of there you see that beautiful red sauce right there We going to add all this red sauce into that chicken stock so it can go ahead and be getting good and warm And guess what folks The wind blow the fire out So

we'll take our ingenious fire egg and light it back one more time. So, well, that broth is

coming back to a good hard bowl there. Let's take us a fork and go ahead and go to shredding

this chicken. Now you can cut it up in chunks but I sort of like to shred it. It makes it

a whole lot better to me. Now if you think them bites is a little big for you, cut them

in half. I don't care. Big, he likes a whole bite. So where is quality control, Shann

Oh, he's quit early today, has he? He must have done punched out

whew that'll burn your fingers and the hair off what y'all know it i've said it many

time burn the hair off of frog's butt y'all didn't know it's on there did you well you pick

a frog up sometime and you look i'll guarantee he done that hair burnt off a him he has

cowboy kent rawlins what has happened to you chicken recipes in one week have you got soft well

If you live in this camp like I do, and you had all them black cows around you every night saying

if you don't cook more chicken, we will stampede your teepee. I want Shan to turn you around there and let her look at what they did to my teepee while I was cooking

So they do mean business. Okay, it has come back to a little simmer there

So let's get this yard bird in there. Uh-oh, the big ain't even here to pick up that crumb

Another one fell out. Hey, you need to get back on the clock

Come on, you gotta go back to work. I don't you look over here

Look at what you missed, fell on the ground there. Look you there. But I do love to put me some black beans in my chicken tortilla soup

We ain't draining them, we ain't doing nothing to them. We just adding them in there

And everything needs to come back to a low bowl and just sit there and love all over that chicken

until all them flavors get incorporated. And we got a little secret to go with it

because if you call it chicken tortilla soup, where's the tortillas? Well, hang on because we're fitting to make them here

in just a minute, but let me stir this soup in. While that soup is getting all that loving

spread out there together and everything is going good, I take me six or seven of them tortillas

and you can use how many you think accordingly as to how many people you're wanting to feed

So I got me a 10-inch Dutch oven over on this propane fire I do

and I put me about two cups a good Mantec of Lard in there

because I do like to fry these in that lard, and it is getting hot as we speak

So take you a knife, and you can cut these as thin or as thick as you want them

I like them about that size right there, so they fry up and they're really good and crisp

and whew, you can even cut them in half do you want to. These little fellers at the end here sure don get cut in half the first two rows of people that sitting on the bus get a pass The rest of them they easier for me to cook this way Make sure they all tender and we got to have a volunteer We do We throw him in the grease

We'll wait until he goes to sizzling really well and then we'll know that they're done

Well, you can tell the grease is hot because that little feller, he doesn't got him a sun tan all over he did

So we're going to chunk him right over there. I'm getting enough that I can get in and out of there

Pretty easy, like, that's a good sound. You just got to pay attention and watch these little rascals and stir them

It do not take them long to crisp up. And if you like them, when you pull them out of there

hit you a little salt on them or some of that good Red River Ranch original. It will help things out, I promise

You can see, folks, it don't take long at all. Now, I like to check one of them and see

He is crunchy and he is hot. Hang on big, that's pretty hot, buddy

I wouldn't be wrapping my lip around it just yet. Here come the last of the participants

All right, folks, that last batch is in

It's going to take them just a little bit. Won't be long. So I got me two tablespoons of cornstarch

and you don't have to thicken it, but you can. Now, I'm going to add three-fourths cup of cold water

Take a spoon, give it a good stirring. Let the magic begin

We'll give it a stir. Well, we do this a stir. This is when it helps to be ambidextrous

I don't want it to get it so thick. I can't stand it, but I do want it to thicken it just a little

Now, if we're frying these tortillas here, you can cut up corn tortillas versus flour if that's what you want to use

and drop them in there. That's fine with me. Or you can even mix and match

Hey, more the merrier. Well, let's do it in that. Let me just test out this crunch

Uh-huh. Well, it's come to that point to where the little tortilla crisp is done

And folks, you can serve them as they cool, warm right out of the fire either way

but we're going to put them back in this hot soup so it don't matter do they be sitting out there

Now, we need to taste this broth just to make sure do it need a little salt pepper or something else

But you know, folks, we don't want it through a whole video and we ain't used none of that Red River Ranch original

But if it needs something that what I going to put in it Folks you just need a little tad of this and everything will be good in a world

Well, folks, I hope you got to see that good, rich, dark red it is, and I mean this stuff has so

much flavor. The chicken meat in there, the black beans. I ain't even got to taste you, taste it

to tell you that it is good. So you can take these and you can crumble them in there. You can just

stick them in there, whatever you want to do. Now, a lot of folks are going to put us some of that

there cheese on there of any flavor you might want to use. Now you can use a casso fresco. You can

use anything you want to. And then you can even put a dollop of sour cream and put you some

avocados all across it. Me? Ha, uh, I'm going to eat it. Just this

And while that's cooling off, I think I need to tell y'all something. I get a lot of questions sometimes, what is this cowboy doing making all this Mexican food

Folks, I don't never judge people, I feed them. And what me and Shan and the Beagle do here is we try to celebrate history of food to bring people together at a table

That's what my mother told me it was always for. Get people to the table, I don't care what they are

We all God's children, and we're going to enjoy some good eating and some fine dining and it's going to be good

Before we go any further, folks, I need to see if the beagle does approve of a fried tortilla chip

He never had one, so this might be something new. What do you think about this

I don't know if you noticed or not. It didn't get no tail wagons. It ain't got no meat on it

So this is what I call, we'll warm you up on a cold day, and the flavors are outstanding

Lord have. mercy, praise God, pass the biscuits, and give me a whole bunch more of this because this is a meal all in itself. It will bring the family together. It will warm your heart, your soul, and your stomach, because it got just a little bit of bite in it. Now, if you think it's a little too hot for you when you make this or you think it's going to be, leave you out one of them little chili or don't. Don't take him in there. Just use two or something. You don't have to use them all. But folks, this stuff right here put a little warm in your belly. It'll fight off the coldest of days

The smokiness of the Chipotle peppers and then the taste of those others

blended with the onion and garlic and the tomato as the base to give it that rich color

This is fine dining, all in its own. You take them black beans, dump them in there, and you get these little crispy rascals to go with them right here

It's a happy meal. Don't come in a sack. No, it come in a bowl. That's what it's for

It is all in the eating, and the eating is good. We thank you so much for stopping by here. Me and Shannon the Beagle, it means the world to us

We never take it for granted that you watch these videos. these videos and we ask you to always be sure and share the food and the video be sure

you hit the subscribe button if you ain't subscribed thank our veterans and all our servicemen

and women for keeping that flag flying over that wagon so that I can do exactly what I

want to out here and be free and safe from our camp to yours God bless you each and everyone

and we'll see you down the chicken tortilla crunchy trail