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Islands Tortilla Soup Recipe
Islands Tortilla Soup
By Todd Wilbur

Recipe Type: Soup
Calories: 630
Cook Time: 2 hours 20 minutes
Recipe Rating: 4.8 (14 reviews)
The entire process for making this soup which Islands serves in "bottomless bowls" takes as long as 3 hours, but don't let that discourage you. Most of that time is spent waiting for the chicken to roast (up to 90 minutes -- although you can save time by using a precooked chicken, see Tidbits) and letting the soup simmer (1 hour). The actual work involved is minimal -- most of your time is spent chopping the vegetable ingredients. This recipe produces soup with an awesome flavor and texture since you'll be making fresh chicken stock from the carcass of the roasted chicken. As for the fried tortilla strip garnish that tops the soup, you can go the hard way or the easy way on that step. The hard way makes the very best clone and it's really not that hard: Simply slice corn tortillas into strips, fry the strips real quick, then toss the fried strips with a custom seasoning blend. The easy way is to grab a bag of the new habanero-flavored Doritos, which happen to be similar in spiciness to the strips used at the restaurant. Simply crumble a few of these chips over the top of your bowl of soup, and dive in.

Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.

4 to 5 pound whole roasting chicken
2 tablespoons butter, melted
Submitted on: 03/15/13
Just made this and it tastes exactly like the Islands one. Definitely making this over & over again...thanks for the recipe!
Submitted on: 11/29/09
This soup is amazing! It was a little hot/spicy and I wasn't expecting that, but still it was super delicious. I can't wait to make it again.
Submitted on: 08/19/09
This recipe is spot on and THE BEST!!!! Thank you! I used to live near an Islands and now I am far away... so great to be able to make this at home. It rocks!
Submitted on: 04/28/09
I've never had the original but the soup was very good. I did the roasted chicken myself for cost savings and only made two exceptions. I added chopped zuchinni and a teaspone of cumin.
Submitted on: 02/23/09
This soup was very yummy. It tastes just like the one at the restaurant. I roasted my own chicken a day ahead so it was ready for me when I made the soup, it was so worth the time. Thank you for taking the time to clone this.
Submitted on: 01/20/08
YUM YUM YUM! Dead on, and sooooo delicious. It was so easy, only time consuming, which even then.. wasn't that bad. I didn't scrape the seeds out of the anaheim peppers, so it was a little hot for me. Also, couldn't find the right onion, so I just used a yellow onion. Thanks so much!!
Submitted on: 03/02/06
This was so good that I made it for a group of ladies for a baby shower! They raved at how good it was! Roasting your own chicken is definitly cheaper but buying one already roasted saves a lot of time!
Submitted on: 02/28/06
I made this the other day and shared it with neighbors...we all loved it. Warms you on these chilly days.
Submitted on: 02/22/06
Couldn't follow the instructions to the letter since couldn't find corn tortillas at two grocery stores, but followed as best I could and it made a wonderful soup that we all enjoyed. Definitely will make it again.
Submitted on: 02/20/06
It was great!! This was even better the next day. I used the roast chicken from the market and had to substitute flour for corn tortillas.
Submitted on: 02/15/06
WOW!!! This is fantastic. The smell it puts through your house when it is cooking is just out of this world.
Mary Lu  
Submitted on: 02/11/06
This is an excellent recipe. I even had to make a couple substitutes...didn't have exactly the right peppers, had to use flour tortillas instead of corn and colby cheese rather than montery jack. In spite of all that, it was just great.
Submitted on: 02/10/06
EXCELLENT! Using the short cut by buying roasted already done chicken didn't matter in taste, made it both ways. This was outstanding!
Submitted on: 02/07/06