Spicy Mexican Tortilla Soup Recipes

SPICY MEXICAN TORTILLA SOUP

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
• Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

GINA'S HOT AND SPICY TORTILLA SOUP

Steps:

• In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
• Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.

SPICY TORTILLA SOUP

Steps:

• Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy.
• In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors.
• Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.

MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.
• Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.
• Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

MEXICAN TORTILLA SOUP

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.

SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES

Steps:

• Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
• Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
• Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

SPICY TORTILLA SOUP

Steps:

• Cut tortillas into 1/4 inch strips.
• Bake at 400 degrees until golden brown and crisp.
• Add oil to a saucepan and heat.
• When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
• Remove and drain on paper towels.
• Add garlic and onion to the oil.
• Reduce heat and cook them until golden.
• Add them along with chiles to a food processor.
• Add tomatoes to the food processor.
• Blend all into a smooth puree.
• Set a saucepan over medium heat.
• Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
• Now add the broth, cumin and epazote to the paste.
• Mix well.
• Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
• Season with salt.
• Divide cheeses and avocado among soup bowls.
• Add a ladle of soup and top with some tortilla chips and cilantro.
• Serve lime slices alongside.

SPICY MEXICAN TORTILLA SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add onions, jalapeños and garlic; cook and stir 5 min. or until onions are crisp-tender. Add chicken breasts, broth, diced tomatoes, tomato sauce and seasonings; bring to boil. Reduce heat; simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally.
• Remove chicken from saucepan; shred with fork. Return chicken to soup; stir. Simmer 25 min., stirring occasionally.
• Add corn and cilantro; stir. Simmer 10 min. Serve topped with cheese and crushed tortilla chips.

SUPER EASY TORTILLA SOUP

Steps:

• Puree the tomatoes in a blender or food processor.
• Pour soup and tomatoes into a stockpot and warm over medium heat.
• To serve, top with chips and cheese.
• I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.