MEXICAN GUMBO TORTILLA SOUP
Easily made vegetarian (exchange chicken broth for vegetable broth). The whole family enjoyed!
Provided by Christie Conway
Categories Other Soups
Time 45m
Number Of Ingredients 9
Steps:
- 1. Prepare Spanish rice as directed on package.
- 2. Cut chicken breast into chunks. Brown the meat until tender.
- 3. Combine salsa, chicken broth, black beans and Spanish rice together with the chicken breast. Simmer.
- 4. While the Gumbo is simmering, cut the corn tortillas into strips. Drop the strips into hot oil and cook until lightly browned and crispy. Drain on paper towels.
- 5. Slice and dice avocado.
- 6. After the Gumbo is thoroughly heated, serve with tortilla strips added to the top. Avocado and sour cream to taste.
- 7. ENJOY!
EASY MEXICAN TORTILLA SOUP
This easy Mexican tortilla soup features fried tortilla strips in a tomato-based broth seasoned with pasilla chiles. Delicious served as tradition dictates: with panela cheese and avocado.
Provided by Carlos Campos
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
- Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
- Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
- Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 24.5 g, Cholesterol 14.3 mg, Fat 16.9 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 1112.1 mg, Sugar 4.3 g
MEXICAN TORTILLA SOUP
The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.
Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.
MEXICAN CHICKEN GUMBO
Make and share this Mexican Chicken Gumbo recipe from Food.com.
Provided by Joanna_Allene
Categories One Dish Meal
Time 4h
Yield 12 12 quarts, 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
- Boil 3lbs of chicken. Let cool, then cube. Set aside.
- In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
- Dump both cans black beans into colander and rinse. Set aside.
- In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
- Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.
SPICY MEXICAN TORTILLA SOUP
This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
- Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g
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