JANE FOXS FAMOUS TORTILLA SOUP RECIPE - (4.6/5)
Provided by á-81356
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees fahrenheit. Arrange the tortilla strips on a baking sheet in a single layer; spray with cooking spray. Bake until deep golden, about 15 minutes. Season with salt. Meanwhile, in a soup pot or dutch oven, heat 3 tablespoons oil over medium heat. Add the tortilla squares and cook, stirring, until browned, 2 to 3 minutes. Add the remaining 1 tablespoon. oil, the yellow onion, garlic, cilantro, bay leaves, chili powder and cumin; season with salt and pepper. Cook, stirring, until the spices are toasted and the onion is softened, 7 to 8 minutes. Add the stock and tomatoes and bring to a boil. Add the chicken and lower the heat to a simmer until ready to serve. Peel, seed and dice the avocados. Place some at the bottom of each soup bowl and douse with a healthy squeeze of lime juice. Pour the soup into the bowls. At the table, top with the red onion, baked tortilla strips, jalapenos, queso fresco and sour cream. Serve with the remaining lime wedges.
TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
ANCHO CHICKEN TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat oven to 350 degrees F. Slice tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake to golden and crisp. Remove from the oven and reserve.
- While the tortillas crisp, add the ancho chiles and the stock a large saucepan over medium heat. Bring to a boil then reduce heat to low and simmer until the dried peppers are tender.
- While anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add corn and char at the edges, 2 to 3 minutes. Reduce the heat a little, then add the onions, peppers and garlic and season with the cumin, smoked paprika and cinnamon. Saute for 5 minutes, then add in the beer, cook for 1 minute and then stir in tomatoes. Puree the ancho chiles and stock in a processor, then add to the soup pot. Stir in the honey, then add the shredded chicken, and season with salt and pepper, to taste. Thin with 1 cup of water and simmer to combine flavors.
- Zest and juice 1 of the limes and add to the soup. Cut the avocados in half and remove the pit. Scoop the flesh onto a cutting board and dice. Put into a bowl and dress with the juice of the remaining lime.
- Pile the chips into a large soup bowl. Top the chips with diced avocado, then ladle in the soup. Garnish with sour cream and whole or chopped cilantro leaves before serving.
THE WORLD'S BEST TORTILLA SOUP
Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.
Provided by Velveteen Lion
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g
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