Quick Tortilla Soup Recipes

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.

Steps:

• In dutch oven or stock pot, heat olive oil and add onions, garlic, poblano pepper, salt, cumin and coriander and cook for 5 minutes.
• Add tomato paste and cook for 1 minute.
• Add chicken broth, chicken, cilantro and lime juice.
• Simmer for 20 minutes.
• Bake tortilla strips sprayed with Pam and sprinkled with 1 teaspoon Emeril's Essence at 350 degrees for 5 to 10 minutes or until crisp.
• Ladle soup into bowl and top with baked tortilla strips, avocado and chipotle/sour cream mixture.

Steps:

• Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1 1/2 teaspoons of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5-6 minutes. Transfer to a plate and cut (or shred when cool enough) into bite-size pieces.
• Heat remaining tablespoon of oil in the hot empty pot; add onions and saute until softened, 4 to 5 minutes. Add garlic and peppers; continue to saute until fragrant about a minute longer. Add chicken broth, tomatoes and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat.
• Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime.
• Toppings:.
• grated pepper jack cheese.
• diced avocados.
• light sour cream.
• chopped fresh cilantro.
• hot red pepper sauce.
• Make it quick: To speed cooking, heat the broth in the microwave while the onions and garlic are cooking.

Steps:

• In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

Steps:

• Saute first 4 ingredients until the onion is tender.
• Add remaining ingredients and simmer for 30 minutes to 1 hour.
• Garnish with tortilla chips and cheese.

Steps:

• Put chicken, corn, chicken broth, black beans, and diced tomatoes in large sauce pan.
• Simmer on medium heat until chicken is is heated.
• Serve with tortillas on the side.

Steps:

• Open the cans of corn, chicken broth, black beans, and salsa.
• Pour everything into a large saucepan or stock pot.
• Add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes.
• Place 1/4 cup crushed tortilla chips per serving bowl, top with soup.
• Garnish with sour cream, cheese, avocado, black olives, and/or cilantro.