THE WORLD'S BEST TORTILLA SOUP
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
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
MEXICAN TORTILLA SOUP
The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.
MOLE TORTILLA SOUP
Make and share this Mole Tortilla Soup recipe from Food.com.
Provided by comethead
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Roux/Mole - fry flour in 1/4 cup of oil. Add chili powder and cook until golden color. Add 2 can of the chicken broth, chili mix, minced garlic, jalapeno, and chocolate. Cook for about 20 minutes until smooth/thick.
- In a seperate pot put the chicken, chopped onion, the other 2 cans of chicken broth, corn, tomatoes and jalapeno. Cook until starting to boil.
- Take 1/2 of the first step and mix with 1/2 of the second step and put into a blender. Mix well until it is fully blended. Add all ingredients together in a large pot and cook for another 15-20 minutes.
- Put in bowls, add 5 broken up tortilla chips and 1/4 cup of cheese to each bowl and serve.
- You can garnish with avocado slices.
Nutrition Facts : Calories 825.1, Fat 51.6, SaturatedFat 15.6, Cholesterol 147.1, Sodium 1377.5, Carbohydrate 46.4, Fiber 3.9, Sugar 10.5, Protein 45.4
QUICK CHICKEN MOLE IN TORTILLAS
Provided by Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste.
- Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven.
- To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro.
CHICKEN MOLE IN TORTILLAS
This is a delicious recipe I got from Michelle Urvater of Food Network. Something very different from our regular fare, that we really enjoy! I don't always use plain AND smoked chicken -- but often use all plain. The smoked chicken does add a special touch to this dish, however.
Provided by Pianolady
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Saute the onions and garlic in the oil for about 10 minutes until tender.
- Add the tomatoes, chicken broth and green chiles and simmer, uncovered, for 15 minutes, stirring frequently.
- Meanwhile, in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted; then add the cinnamon, cloves, cumin, oregano and chile powder and toast for just a few seconds.
- Remove and cool slightly, and then puree in a food processor or blender with the raisins to form a paste.
- Add the"plain" chicken to the sauce and simmer 3 minutes to cook through; then add the smoked chicken and simmer another 3 minutes to warm through.
- Add the chocolate and simmer a minute until melted.
- Stir in the paste and simmer until thickened.
- Meanwhile, warm the tortillas in the oven.
- To assemble: Put some spoonfuls of chicken and sauce in the middle of a warm tortilla and roll up.
- Top with sour cream (and cilantro, if desired).
- Enjoy!
Nutrition Facts : Calories 993.1, Fat 32.5, SaturatedFat 7.4, Cholesterol 32.9, Sodium 1702.4, Carbohydrate 139.7, Fiber 11.8, Sugar 15.3, Protein 37.4
SLOW-COOKER SWEET POTATO CHOCOLATE MOLE SOUP
This recipe is perfect for those days when you're craving something just a little bit different. It's spicy, flavorful and a great excuse to open up a bar of chocolate (if you're the type of person who needs an excuse!). -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and seasonings; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. If desired, add in tequila, stirring constantly., Transfer to a 4- or 5-qt. slow cooker. Add broths and sweet potatoes. Cook, covered, on low until potatoes are tender, 6-8 hours. Stir in chocolate until melted. Cool soup slightly. Process in batches in a blender until smooth. Serve with avocado and Cotija cheese., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 203 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 511mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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