SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)
Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.
Provided by jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h14m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
- Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
- Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
- Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
- Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.
Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g
SOPA DE TORTILLA
Steps:
- Put the oil in a saucepan over medium-high heat; a couple of minutes later, when the oil is hot, begin to fry the tortilla strips in batches until golden brown and crisp, turning after a minute or two, for a total of 2 to 4 minutes. Drain on paper towels and set aside.
- Discard all but 2 tablespoons of the oil. Turn the heat to medium, add the garlic and onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the chiles, tomatoes, and half the tortilla strips and cook for another 5 minutes. Pour in the chicken stock and bring the mixture to a boil, then simmer for 20 minutes. (You can prepare the soup up to this point and let sit for a few hours or cover and refrigerate for up to a day before proceeding.)
- Cool slightly. Using an immersion blender or an upright blender (be careful to prevent spattering), puree the mixture until smooth. Return to the stove over medium heat, stir in the chicken, and heat through. Season with the lime juice, salt, and pepper. Garnish with the cilantro, cheese, avocado, and remaining tortilla strips and serve.
SOPA DE TORTILLA
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp. , Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain., In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice. , Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired.
Nutrition Facts : Calories 354 calories, Fat 24g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 1133mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.
SOPA DE FRIJOLES CON HUEVOS (BEAN AND EGG SOUP)
This recipe is very simple and budget friendly. Many of the basic kitchen staples used in many central american countries are included in this recipe. During cold winter months, I always use this recipe as a back up in case I get stumped as to what to make for lunch or dinner
Provided by Chef Sarita in Aust
Categories Beans
Time 25m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
- Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
- Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
- Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
- To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.
Nutrition Facts : Calories 459.3, Fat 12.9, SaturatedFat 3.7, Cholesterol 372, Sodium 473.4, Carbohydrate 59.6, Fiber 11.1, Sugar 2, Protein 25.6
SOPA DE TORTILLA
Make and share this Sopa de Tortilla recipe from Food.com.
Provided by Sackville
Categories Chicken
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano.
- Season to taste and bring to boil.
- Simmer 25 minutes.
- Add zucchini, tomatoes and shredded chicken breast pieces.
- Bring to boil, then simmer 10 minutes before removing from heat.
- Cut tortillas into matchstick size strips.
- Sauté in hot oil until crisp.
- Drain on paper towels and set aside.
- To serve, place tortilla strips in individual bowls.
- Cover with shredded cheese and ladle in soup.
- Top with slice of avocado and cilantro sprig.
Nutrition Facts : Calories 218.1, Fat 8.5, SaturatedFat 4.6, Cholesterol 36, Sodium 894.2, Carbohydrate 17.1, Fiber 3.2, Sugar 4.9, Protein 18.7
More about "egg tortilla soup sopa de tortilla de huevos recipes"
SOPA DE BOLITAS DE TORTILLA (TORTILLA BALL SOUP) RECIPE
From latimes.com
HOW TO MAKE EGG TORTILLA SOUP RECIPE (DELICIOUS AND EASY)
From recetatipica.net
Servings 6Total Time 45 minsCategory SoupsCalories 188 per serving
EGG SOUP - SOPA DE HUEVO RECIPE - MEXGROCER.COM
From mexgrocer.com
EGG TORTILLA SOUP (SOPA DE TORTILLA DE HUEVOS) - DINING AND COOKING
From diningandcooking.com
SOPA DE TORTILLA RECIPE - RECIPES.NET
From recipes.net
EL TORITO'S SOPA DE TORTILLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
SOPA DE TORTILLA - TORTILLA SOUP RECIPE - YOUTUBE
From youtube.com
EGG TORTILLA SOUP (SOPA DE TORTILLA DE HUEVOS)
TORTILLA DE HUEVOS ~ EGG OMELET - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
SOPA DE TORTILLA (TORTILLA SOUP) - EDIBLE AUSTIN
From edibleaustin.com
EGG TORTILLA SOUP (SOPA DE TORTILLA DE HUEVOS)
From slamrecipes.blogspot.com
{SOPA DE TORTILLA} CREAMY CHICKEN TORTILLA SOUP RECIPE
From saltandwind.com
PUNK RECIPE SWAP: EGG TORTILLA SOUP (SOPA DE TORTILLA DE HUEVOS)
From punkrecipeswap.blogspot.com
SOPA DE TORTILLA/ TORTILLA SOUP AN AUTHENTIC MEXICAN RECIPE
From youtube.com
TORTILLA SOUP (SOPA DE BOLITAS) : RECIPE - EASY RECIPES
From recipegoulash.cc
CHICKEN TORTILLA SOUP - SOPA DE TORTILLA - GLEBE KITCHEN
From glebekitchen.com
15 SWANSON RECIPES CHICKEN TORTILLA SOUP - SELECTED RECIPES
From selectedrecipe.com
EGG TORTILLA SOUP SOPA DE TORTILLA DE HUEVOS RECIPES
From tfrecipes.com
You'll also love