2 Mug Tortilla Soup Mix Recipes

EASY TORTILLA SOUP

Steps:

• Heat oven to 400°F. Cut tortillas into 1/2-inch strips. Place on ungreased cookie sheet; spray tortilla strips with cooking spray. Bake 5 to 6 minutes or until golden brown and crunchy. Set aside to cool.
• Meanwhile, in 3-quart nonstick saucepan, cook onion over medium heat 2 to 3 minutes or until soft. Add enchilada sauce and chicken broth. Heat to simmering. Add chicken. Simmer until onion is cooked through. Remove from heat; add cilantro. Serve with tortilla strips and garnishes.

CHICKEN TORTILLA SOUP II

Steps:

• In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
• Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

ROUND 2 RECIPE: TORTILLA SOUP

Steps:

• In a large pot over medium-high heat, combine the broth with the chicken, onion, tomatoes, red pepper flakes, and salt to taste. Bring to a simmer.
• While soup is heating, heat the oil in a medium skillet over medium-high heat.
• Cut the tortillas into thin strips and fry them in batches until they are golden brown. Drain on paper towels or a paper bag and season with salt. When the soup is hot, taste and adjust the seasoning. Serve it in bowls topped with the tortilla strips, chopped cilantro, and lime wedges.
• In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water. Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour.
• While the chicken is cooking, make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.
• Remove the chicken and allow it to cool. Strain the cooking liquid and reserve it and the onion. When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. Save 1 cup of meat.
• Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat.
• Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa.

SPEEDY TORTILLA SOUP

Steps:

• Heat oil in a 4-quart saucepan over medium-high heat. Saute onion, garlic, and parsley in hot oil until slightly browned, about 5 minutes. Add chicken and stir until well heated, about 2 minutes.
• Pour chicken broth into the saucepan; bring to a boil. Stir in corn, diced tomatoes, and taco seasoning. Reduce heat, cover, and simmer for 5 minutes. Uncover and stir in tostada chip pieces. Remove from heat and ladle into bowls.
• Garnish bowls with Cheddar cheese and dollops of sour cream.

CHICKEN TORTILLA SOUP (VITA MIX)

Steps:

• First 14 ingredients blend at high speed in Vita-Mix for 4-5 minutes.
• No need to peel any of the vegies, you can even leave the skin of the garlic on.
• Then the last 6 ingredients blend 5-10 seconds on #1 variable speed.