Spicy Salmon Tortilla Soup Recipes

SPICY SALMON TORTILLA SOUP

Steps:

• Drain and chunk Alaska salmon, removing skin and bones.
• In large saucepan, add all ingredients except salmon and tortilla chips.
• Bring to boil over medium heat, stirring occasionally.
• Reduce heat to simmer and cook 5 minutes.
• Stir salmon into soup, heat through.
• Ladle into soup bowls.
• Top each bowl with ½ cup tortilla chips.

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.

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.

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.

CHICKEN TORTILLA BOWL SOUP RECIPE BY TASTY

Steps:

• Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
• Place the chicken breasts on top of the veggies.
• Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
• Set slow cooker to high and cook for 3 hours.
• Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
• Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
• When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
• Place fried tortilla bowl in a soup bowl and fill it with the soup.
• Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
• Enjoy!!