Pureed Tortilla Soup Recipes

TORTILLA SOUP

Steps:

• Heat 1 tablespoon of oil in a large soup pot.
• Add onion and cook until softened.
• Add garlic, cook 30 seconds.
• Add all chopped peppers cook until soft.
• Add cumin, oregano, red chili pepper, tomatoes.
• Add stock.
• Bring mixture to a simmer and cook 10 minutes.
• Puree the soup in blender.
• Add pureed soup back to soup pot.
• Add chopped chicken to mixture.
• Simmer this for 10 minutes.
• Add milk, and stir until heated through.
• Stir in the lime juice.
• Taste for seasoning, add salt as needed.
• Cut tortillas into 1/4 inch strips and fry them in 1 tablespoons of oil.
• To serve, ladle soup into 4 soup bowls.
• Top with tortilla strips, sour cream and cilantro.

PUREED TORTILLA SOUP

Steps:

• In a large saucepan or other cooking vessel put 1 diced oion, 1-2 minced green chilies and 3 Table. oil. Stir-fry over medium heat until the onion has browned on the edges.
• Add 2 diced tomatoes, 1/2 bunch chopped cilantro, 1/2 teaspoons minced garlic and 1/2 teaspoons ground cumin. Stir-fry for 3-4 minutes.
• Add the chicken or vegetable broth, water, and 4 diced corn tortillas. You can also just tear the corn tortilla's into pieces with your hands if desired. Increase heat to high, bring mixture to a boil, lower heat and cook 10-15 more minutes. Set aside for about 10 minutes to allow the soup to cool somewhat.
• Puree the mixture in batches in a food processor or blender.
• Return mixture to the stove top and reheat. Check for salt.
• Ladle into bowls and if desired, garnish with diced avocado, grated cheese and fried corn tortilla strips.

CLASSIC TORTILLA SOUP

Steps:

• For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
• For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

TORTILLA SOUP

Steps:

• Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.
• Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.
• In a large soup pot, heat the oil over medium-high heat and sear the chicken until just browned on both sides. Add the tortilla squares, and cook over low heat until they are slightly crisp. Stir in the chopped vegetable mixture and pasilla pepper and simmer just until the vegetables are coated with the oil. Do not brown.
• Add the tomatoes, tomato paste and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock and cook over low heat until the soup is reduced by 1/3 and the chicken breast is cooked through.
• Remove the chicken breast and set aside. When cool enough to handle, slice chicken into very thin strips. Meanwhile, puree the soup, in batches, in a blender* or food processor until smooth. At this point, the soup can be passed through the fine strainer if desired.
• Ladle the soup into soup bowls and garnish with tortillas, avocados, chicken, cheese, and cilantro.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

TORTILLA SOUP

Steps:

• In a large saucepan combine the chicken breast, the broth, and 3 cups water, bring the liquid to boil, and simmer the chicken, covered, for 20 minutes, or until it is cooked through. Let the chicken cool in the broth. Transfer the chicken to a bowl, reserving the broth, discard the skin and bones, and shred the meat. In a heavy skillet cook the onion and the garlic in 2 tablespoons of the oil over moderate heat, stirring, until the onion is golden and in a blender or food processor purée the mixture with the tomatoes. Stir the purée into the reserved broth with the lime juice and the chilies and simmer the soup for 5 minutes.
• While the soup is simmering, in the skillet, cleaned, heat 1/4 inch of the additional oil over moderately high heat until it is hot but not smoking, in it fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp, and transfer them as they are fried with a slotted spoon to paper towels to drain. Add the shredded chicken and the tortilla strips to the soup and simmer the soup for 1 to 2 minutes, or until it is heated through. Ladle the soup into heated bowls and garnish it with the coriander.

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.