Quick Tortilla Soup Recipes

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EMERIL'S FAVORITE TORTILLA SOUP



Emeril's Favorite Tortilla Soup image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 29

1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
1/8 teaspoon salt

Steps:

  • In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for about 10 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
  • Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
  • Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

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

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

QUICK TORTILLA SOUP



Quick Tortilla Soup image

Easy and light Chicken Tortilla Soup. Got it out of the Sunday paper submitted by Pam Anderson from her cookbook, Perfect One Dish Dinners. It has become a favorite!

Provided by SallyG

Categories     Clear Soup

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 large boneless chicken breasts, halved crosswise to form two thin cutlets
1 1/2 tablespoons olive oil, separated
1/2 teaspoon salt
1 tablespoon chili powder
1 large onion, cut into medium dice
4 large garlic cloves, crushed
2 tablespoons chipotle chiles in adobo, minced
2 quarts low sodium chicken broth
14 1/2 ounces diced tomatoes (fire-roasted, if you can find)
2 (15 ounce) cans black beans, not drained
6 ounces corn tortilla strips
1 lime, cut into 8ths

Steps:

  • Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1 1/2 teaspoons of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5-6 minutes. Transfer to a plate and cut (or shred when cool enough) into bite-size pieces.
  • Heat remaining tablespoon of oil in the hot empty pot; add onions and saute until softened, 4 to 5 minutes. Add garlic and peppers; continue to saute until fragrant about a minute longer. Add chicken broth, tomatoes and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat.
  • Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime.
  • Toppings:.
  • grated pepper jack cheese.
  • diced avocados.
  • light sour cream.
  • chopped fresh cilantro.
  • hot red pepper sauce.
  • Make it quick: To speed cooking, heat the broth in the microwave while the onions and garlic are cooking.

Nutrition Facts : Calories 332.3, Fat 10.7, SaturatedFat 2.5, Cholesterol 30.9, Sodium 348.2, Carbohydrate 35.8, Fiber 11, Sugar 3.6, Protein 26.8

EASY TORTILLA SOUP



Easy Tortilla Soup image

A friend passed this on to me. It is wonderful besides being so easy.

Provided by SIKES

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

Yield 2

Number Of Ingredients 5

2 (10.5 ounce) cans condensed chicken and rice soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
8 ounces tortilla chips
4 ounces shredded Cheddar cheese

Steps:

  • In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

Nutrition Facts : Calories 976.9 calories, Carbohydrate 103.6 g, Cholesterol 74.4 mg, Fat 50.2 g, Fiber 10.5 g, Protein 34 g, SaturatedFat 16.3 g, Sodium 3959.5 mg, Sugar 6.4 g

TORTILLA SOUP



Tortilla Soup image

Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 medium tomato, quartered
1 can (14-1/2 ounces) whole tomatoes, undrained
1 small onion, quartered
1 garlic clove
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 corn tortillas (6 inches)
1/4 cup canola oil
Sour cream
Shredded cheddar or Monterey Jack cheese

Steps:

  • Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

Nutrition Facts : Calories 269 calories, Fat 16g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1018mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

QUICK TORTILLA SOUP



Quick Tortilla Soup image

This is a version of Emeril's quick tortilla soup. Easy tortilla soup with chicken broth base!!! Very yummy! I can't find fresh poblano chiles so have been using one Penzey's dried ancho pepper, seeded and chopped. Also have been using 4 tablespoons dried onion and 1-2 teaspoons garlic powder if fresh not available. If you have fresh cilantro, use 1/4 cup chopped in place of dried. The seasoning for the tortilla strips is #rz.243095. It is Emeril's creole seasoning recipe.

Provided by buzzsau

Categories     Mexican

Time 36m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 cup onion, chopped
2 teaspoons garlic, minced
1 poblano pepper, seeded and chopped
1/4 teaspoon salt
1 1/2 teaspoons cumin
1/2 teaspoon coriander
1 tablespoon tomato paste
6 cups chicken broth
1 lb cooked chicken, shredded
2 tablespoons cilantro, dried
2 teaspoons lime juice
6 corn tortillas, cut into 1/4-inch strips and sprayed with Pam and seasoned with 1 teaspoon Emeril's Essence creole s
1 avocado, peeled, seeded and chopped
1 cup light sour cream
1/4-1/2 teaspoon dried chipotle powder

Steps:

  • In dutch oven or stock pot, heat olive oil and add onions, garlic, poblano pepper, salt, cumin and coriander and cook for 5 minutes.
  • Add tomato paste and cook for 1 minute.
  • Add chicken broth, chicken, cilantro and lime juice.
  • Simmer for 20 minutes.
  • Bake tortilla strips sprayed with Pam and sprinkled with 1 teaspoon Emeril's Essence at 350 degrees for 5 to 10 minutes or until crisp.
  • Ladle soup into bowl and top with baked tortilla strips, avocado and chipotle/sour cream mixture.

Nutrition Facts : Calories 388.2, Fat 20.9, SaturatedFat 5.8, Cholesterol 70.2, Sodium 982.8, Carbohydrate 22.6, Fiber 5, Sugar 2.7, Protein 28

SKINNY TORTILLA SOUP



Skinny Tortilla Soup image

"Chock-full of healthy ingredients, this tasty soup makes a warming lunch or dinner," Sharon Adams of Columbus, Ohio suggests. "Plus, it's so quick and easy to fix."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 9

1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups shredded reduced-fat cheddar cheese, divided
28 tortilla chips, divided

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.

Nutrition Facts : Calories 295 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 900mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

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