Martha Rose Shulmans Tortilla Soup Recipes

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MARTHA ROSE SHULMAN'S TORTILLA SOUP



Martha Rose Shulman's Tortilla Soup image

Although the authentic version of this comforting Mexican soup is traditionally made with chicken stock, I love the garlic broth adaptation. Instead of frying the tortilla strips, I crisp them in the microwave. It's a great nonfat way to make chips.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
1 teaspoon mild chili powder
2 plump garlic cloves, minced
1 (14-ounce) can chopped tomatoes, drained
Salt to taste
1 1/2 quarts garlic broth
8 corn tortillas, cut in strips
3 tablespoons chopped cilantro
Pinch of cayenne (optional)
2 tablespoons freshly squeezed lime juice
1/4 cup grated Gruyère or crumbled queso fresco
Lime wedges for garnish

Steps:

  • Heat 1 tablespoon of the oil in a heavy soup pot over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chili powder and stir together for a minute, then add the garlic and continue to cook, stirring, for another minute, until fragrant. If the pan seems dry and the ingredients look like they may scorch, add the remaining oil. Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add the garlic broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
  • While the soup is simmering, toast the tortilla strips in the microwave. Place as many as will fit in a single layer on a plate and microwave at full power for 1 minute. Turn the strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside. Repeat with remaining tortilla strips.
  • Using an immersion blender, blend the soup until smooth. Bring back to a simmer and stir in the cilantro. Simmer for 1 minute. Taste the broth and adjust salt. Add cayenne if you want more heat. Stir in the lime juice.
  • Distribute the toasted tortilla strips among soup bowls and top with the grated or crumbled cheese. Ladle in the soup. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1220 milligrams, Sugar 4 grams, TransFat 0 grams

LUCINDA'S TORTILLA SOUP



Lucinda's Tortilla Soup image

Fresh ingredients and a make-ahead broth are the keys to this low-fuss meal; serve with your favorite tortilla chips over top.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 6

1 recipe Chicken Broth Elixir, cooked chicken meat removed from bones and shredded
1 avocado, thinly sliced
2 radishes, thinly sliced
Fresh cilantro leaves, from about 4 sprigs
1 lime, cut into wedges
Tortilla chips

Steps:

  • Divide chicken broth between 4 bowls and top each with some shredded chicken, a few slices of avocado and radish, and a few cilantro leaves. Squeeze lime juice over soup, add a few tortilla chips, and serve hot.

MARC ANN'S TORTILLA SOUP



Marc Ann's Tortilla Soup image

This spicy soup is delicious for family meals and also works well for feeding a crowd. For big groups of people, I serve it in individual mugs rather than in bowls, with plenty of tortilla chips and cheese. Everyone always enjoys it!

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6 servings.

Number Of Ingredients 16

1 small chopped onion
1 hot chili pepper or 1 can (4 ounces) green chilies, seeded and chopped
2 cloves garlic, crushed
1 tablespoon vegetable oil
1 large tomato, peeled and chopped
1 can (10-1/2 ounces) beef bouillon
1 can (10-3/4 ounces) chicken broth
1-1/2 cups water
1-1/2 cups tomato juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon pepper
2 teaspoons Worcestershire sauce
1 tablespoon bottled steak sauce
3 flour tortillas, cut in 1/2-inch strips
1/4 cup shredded cheddar cheese

Steps:

  • Saute onion, pepper and garlic in oil until soft. Add tomato, bouillon, broth, water, tomato juice, cumin, chili powder, pepper, Worcestershire and steak sauces. Bring to boil; lower heat and simmer 45 minutes to 1 hour. Add tortillas; simmer 10 minutes. Serve in bowls; sprinkle with cheese.

Nutrition Facts :

MAURICIO'S TORTILLA SOUP



Mauricio's Tortilla Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 22

6 boneless, skinless chicken thighs, cut into bite-size pieces
1 mounded tablespoon Tex-Mex seasoning
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons salted butter
3 cloves garlic, minced
2 red bell peppers, diced
1 medium yellow onion, diced
3 tablespoons tomato paste
4 cups low-sodium chicken stock
4 cups hot water
One 10-ounce can fire-roasted tomatoes and green chiles
One 3.5-ounce can green chiles
2 chipotles in adobo, minced, plus 2 tablespoons adobo sauce
Two 15-ounce cans black beans, drained
3 tablespoons masa harina
1 lime, juiced
5 small corn tortillas, cut into 2-inch strips
3 scallions, sliced
1 cup sour cream
1 cup pico de gallo (store-bought)
1 cup crumbled queso fresco

Steps:

  • For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
  • Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
  • Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
  • Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
  • For serving: Stir in most of the tortillas just before serving.
  • Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.

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