Simply crumble a few of these chips over the top of your bowl of soup, and dive in. 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. The hard way makes the very best Islands tortilla soup recipe 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. As for the fried tortilla strip garnish that tops the soup, you can go the hard way or the easy way on that step. 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. The actual work involved is minimal - most of your time is spent chopping the vegetable ingredients. 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 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. Spoon each salad onto a serving plate, top with half the chicken, a chopped tomato, and sprinkle with green onion. Add 1/4 cup to 1/3 cup dressing to each salad and toss well. Assemble each salad by combining 2 cups of iceberg lettuce, 2 cups of romaine lettuce, 1/3 cup jicama, 1/4 cup black beans, 1/4 cup corn, 1/4 cup jack cheese, 1 teaspoon cilantro, and 1 teaspoon basil in a large mixing bowl. When your oil is hot enough, fry all of the tortilla strips until golden brown, then drain them on paper towels.Ĥ. Drop one strip into the oil as a test-it should bubble and fry to a nice golden brown in 2 to 3 minutes. Preheat oil in a medium saucepan over medium heat. When cool, chop chicken into 1/2-inch cubes, mix with barbecue sauce, and chill.ģ. Grill chicken for 3 to 5 minutes per side or until done. Rub some vegetable oil on each fillet, and sprinkle each with salt and pepper.
Cover the chicken breasts with plastic wrap, and use a kitchen mallet to pound them to about 1/2-inch thick. Make herb ranch dressing by whisking together all ingredients in a medium bowl.
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