Best Tortilla Soup Recipes

THE WORLD'S BEST TORTILLA SOUP

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.

THE BEST CHICKEN TORTILLA SOUP

Steps:

• Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
• Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
• Enjoy!
• If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
• Simmer for at least an hour so that the flavors mix together.

THE BEST CHICKEN TORTILLA SOUP EVER

Steps:

• In a large pot, boil chicken until done.
• Cool and debone.
• In a skillet, saute onion in oil.
• Add remaining ingredients and simmer for 45 minute.
• to mingle the seasonings.
• Serve with monteray jack cheese and tortilla chips and avocado.

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

MEXICAN TORTILLA SOUP

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.

BEST CHICKEN TORTILLA SOUP

Steps:

• Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.