PUREED TORTILLA SOUP
This soup can either be made vegetarian or with chicken broth. It is a different twist on Mexican soup, but is easy and delicious. This doesn't make much, so you will probably need to double the recipe for company.
Provided by Andtototoo
Categories Mexican
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan or other cooking vessel put 1 diced oion, 1-2 minced green chilies and 3 Table. oil. Stir-fry over medium heat until the onion has browned on the edges.
- Add 2 diced tomatoes, 1/2 bunch chopped cilantro, 1/2 teaspoons minced garlic and 1/2 teaspoons ground cumin. Stir-fry for 3-4 minutes.
- Add the chicken or vegetable broth, water, and 4 diced corn tortillas. You can also just tear the corn tortilla's into pieces with your hands if desired. Increase heat to high, bring mixture to a boil, lower heat and cook 10-15 more minutes. Set aside for about 10 minutes to allow the soup to cool somewhat.
- Puree the mixture in batches in a food processor or blender.
- Return mixture to the stove top and reheat. Check for salt.
- Ladle into bowls and if desired, garnish with diced avocado, grated cheese and fried corn tortilla strips.
Nutrition Facts : Calories 388.6, Fat 28.3, SaturatedFat 8.3, Cholesterol 25.1, Sodium 852, Carbohydrate 21.5, Fiber 6.3, Sugar 4.2, Protein 14.8
CLASSIC TORTILLA SOUP
Provided by Marcela Valladolid
Time 56m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
- For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
- To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.
CHICKEN TORTILLA SOUP
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
- Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
- Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.
TORTILLA SOUP
A delightful, creamy, with a little kick tortilla soup. No using canned anything here! Easy soup to put together, with items on hand. Note: Chicken can be made ahead of time, or alongside of soup.
Provided by Andi Longmeadow Farm
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon of oil in a large soup pot.
- Add onion and cook until softened.
- Add garlic, cook 30 seconds.
- Add all chopped peppers cook until soft.
- Add cumin, oregano, red chili pepper, tomatoes.
- Add stock.
- Bring mixture to a simmer and cook 10 minutes.
- Puree the soup in blender.
- Add pureed soup back to soup pot.
- Add chopped chicken to mixture.
- Simmer this for 10 minutes.
- Add milk, and stir until heated through.
- Stir in the lime juice.
- Taste for seasoning, add salt as needed.
- Cut tortillas into 1/4 inch strips and fry them in 1 tablespoons of oil.
- To serve, ladle soup into 4 soup bowls.
- Top with tortilla strips, sour cream and cilantro.
Nutrition Facts : Calories 395.3, Fat 17.3, SaturatedFat 3.9, Cholesterol 43.5, Sodium 1698.4, Carbohydrate 34.8, Fiber 4.5, Sugar 6.1, Protein 25.5
CHICKEN TORTILLA SOUP
Tortilla soup, or sopa Azteca or sopa de tortilla, is a classic central Mexican dish. It's often characterized by a brothy chicken base flavored with puréed roasted tomatoes, chiles and garlic, and is topped with fried tortillas. In this weeknight-friendly version, tomatoes, onion, garlic and chile are charred under the broiler, on a foil-lined sheet pan for easy cleanup. You can customize the recipe by adding sliced zucchini or epazote leaf with the chopped tomatoes, or stirring in fresh or frozen corn kernels at the end. For a vegetarian version, use cooked black beans instead of chicken. (You can also click here for the slow-cooker version of this recipe.)
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil and arrange the plum tomatoes on it, cut sides up. Add the onion, cherry tomatoes, jalapeños and garlic, distributing them evenly, then broil for 15 minutes, checking and rotating the pan every 5 minutes to ensure the vegetables char evenly. (You want the vegetables to be blackened in many spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) Let the vegetables sit 1 or 2 minutes, until just cool enough to handle.
- Warm the vegetable oil in a large pot or Dutch oven over medium-high. Transfer the charred onion to a cutting board, roughly chop it, and add it to the pot, along with the salt. Cook, stirring occasionally, until softened, about 5 minutes.
- Meanwhile, discard the garlic skins then chop the garlic, jalapeños and plum tomatoes. Lift two sides of the foil and tip the cherry tomatoes and any juices into a bowl; set aside for the salsa.
- Add the chopped garlic, jalapeño and plum tomatoes to the pot, and cook, stirring often, until slightly reduced and glossy, about 2 minutes. Add the tomato paste, cumin, oregano, onion powder and garlic powder, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add the chicken thighs, carrots and broth, and scrape the bottom of the pot to loosen any browned bits.
- Increase the heat to high, cover the pot and let the soup come to a boil. Uncover the pot, reduce the heat to medium-high for a medium-brisk simmer, and cook, stirring once or twice, until the chicken and carrots are tender, 15 to 20 minutes.
- Meanwhile, gently fold the avocado into the cherry tomatoes; add the juice of half the lime and season to taste with salt.
- With a slotted spoon or tongs, transfer the chicken to a bowl. Coarsely shred and break up the meat with a fork, then add it back into the pot. Squeeze in the juice of the remaining half lime, and add more salt if necessary.
- Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.
THE MANSION'S CHICKEN TORTILLA SOUP
This soup is almost addictive! Tried to find something to match the Puerto Vallarta but I think this may be better! LOVE IT!!!!
Provided by Marsha Hamner
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
- Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
- Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.
Nutrition Facts : Calories 592.1, Fat 29.8, SaturatedFat 9.8, Cholesterol 64.6, Sodium 928, Carbohydrate 52.2, Fiber 8.7, Sugar 13.4, Protein 32
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CREAMY CHICKEN TORTILLA SOUP | THE COZY APRON
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Reviews 4Category SoupCuisine AmericanTotal Time 40 mins
- Begin by gathering and prepping all of your soup ingredients according to the soup ingredient list above, to have organized and ready for use.
- To prepare the soup, place a large soup pot over medium-high heat, and drizzle in about 4 tablespoons of avocado oil; once hot, add in the onions, and allow those to saute for a few minutes until translucent. Add in the garlic, along with a good couple of pinches of salt, some black pepper, and the cumin, coriander and cayenne, and stir together for a moment or two.
- Next add in the chopped roasted red peppers and corn kernels, along with the tomato paste, and stir together to combine.
- Add in the canned diced tomatoes, along with the cilantro leaves, the chicken stock, and the white corn tortilla chips, and stir. Bring to the boil, then reduce heat and allow to gently simmer, covered, for 20 minutes.
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- Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
- Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
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