Mauricios Tortilla Soup Recipes

LEMON CHICKEN TORTILLA SOUP

Steps:

• Start off by chopping up the raw chicken into small strips or roughly chop it into small, uneven pieces. In large pot, heat about 2 tablespoons of olive oil on medium-high. Throw chicken into the pot stirring occasionally.
• As the chicken cooks, finely chop the onion and garlic and throw into the pot once chicken is mostly white.
• Add oregano, cumin, and chili powder.
• Stir in to mix the ingredients.
• At this point what I do is add lemon juice so it's properly incorporated into the dish.
• Let chicken cook until finished (about 5 minutes at this point with frequent stirring).
• Roughly chop the cilantro and tomato and add to chicken.
• Let cook for about 5 minutes.
• You should start to notice a good amount of liquid in the pot from the oil, lemon, and tomato.
• This is when I add the tomato sauce and stir.
• Again, I let sit for about 5 minutes.
• Once it's all nicely incorporated, add the chicken broth.
• Bring to a boil, then reduce to a simmer.
• Add black beans.
• Simmer for about 15 minutes.
• The soup should be an deep red color when finished.
• Ladle into a bowl, add more fresh cilantro, cheese, and crushed tortilla chips. Enjoy!

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.

EASY MEXICAN TORTILLA SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
• Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
• Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
• Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

PASTOR TOM'S TORTILLA SOUP

Steps:

• Blend tomatoes, onion, garlic, cilantro and sugar.
• Add blended ingredients to a large pot.
• Add in chicken broth, chipotle pepper and adobe sauce.
• Bring to boil, cover and simmer for 20 minute.
• In individual soup bowls add: tortilla chips, cheese and sour cream.
• Ladle hot soup on top and serve immediatley.