Mean Green Tortilla Soup Recipes

TORTILLA SOUP

Tortilla Soup image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Steps:

Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

PASTOR TOM'S TORTILLA SOUP

Pastor Tom's Tortilla Soup image

So, I have no idea who Pastor Tom really is...but let me tell you, he can make a MEAN tortilla soup. This recipe was given to me from my mom and it has become a family favorite. I will never make tortilla soup another way. It's got great heat and flavor. You can add leftover shredded chicked as well. A little of the adobo sauce goes a LONG way. Suggestion: remove pepper if storing leftovers, otherwise it gets spicier!

Provided by QueenB3143

Categories Spicy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can tomatoes, undrained
1/2 medium onion, cut up
1 garlic clove
2 tablespoons snipped cilantro
1/4 teaspoon sugar
4 cups chicken broth
1 chipotle chile in adobo, and a little
adobo sauce (to taste)
tortilla chips, crunched
monterey jack cheese, shredded
sour cream
shredded chicken (optional)

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.

Nutrition Facts : Calories 64.4, Fat 1.6, SaturatedFat 0.4, Sodium 769, Carbohydrate 6.8, Fiber 1.4, Sugar 4.2, Protein 5.9

THE WORLD'S BEST TORTILLA SOUP

The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

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.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

MEAN GREEN TORTILLA SOUP

Mean Green Tortilla Soup image

Make and share this Mean Green Tortilla Soup recipe from Food.com.

Provided by SLTowne

Categories Chowders

Time 1h

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups chicken stock
2 cups water
3 ears corn, kernels removed (reserve shaved corn cobs)
1 (8 ounce) package corn tortillas, cut into strips
4 tablespoons extra virgin olive oil, divided
1 lb chicken thighs or 1 lb chicken breast
1 onion, chopped
2 garlic cloves, grated
2 teaspoons cumin
1 jalapeno pepper, seeded and chopped
10 -12 tomatillos, husks removed
2 cups fresh cilantro, chopped
2 limes, juice and zest of
2 cups monterey jack cheese, shredded
3 avocados, chopped (optional)

Steps:

In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.
Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.
Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips. (I'd just cook the chicken in the same pot I'll cook the soup in- why mess up another pan?).
Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.
While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.
Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.

Nutrition Facts : Calories 855.5, Fat 53.3, SaturatedFat 18.4, Cholesterol 149.4, Sodium 595.4, Carbohydrate 55.5, Fiber 7.8, Sugar 11.8, Protein 43.9

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