SUMMER CORN TORTILLA SOUP
Take advantage of local fresh corn and whip up this 40-minute Mexican-inspired summer soup recipe. It's topped with creamy avocado slices and crispy corn tortillas, but you can make it next-level by adding a dollop of nonfat plain yogurt, a bit of grated Cheddar, and/or chopped scallions.
Provided by EatingWell Test Kitchen
Categories Healthy Pork Loin Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Cook onion and garlic in hot oil in a 4-quart pot for about 5 minutes or until tender. Stir in corn, tomatoes, squash, beans, and pork loin. Cook and stir until heated through. Chop two of the corn tortillas. Stir the chopped tortillas, broth, chili powder, and cumin into the mixture in pot. Cook and stir for about 5 minutes or until the tortillas are dissolved and the meat is done. Stir in cilantro.
- Meanwhile, preheat broiler. Place the remaining two tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time. Using a long knife, cut the tortillas into thin strips. While still warm, gently ruffle the strips to create wavy tortilla strips. Carefully place on a paper towel; cool.
- To serve, spoon soup into serving bowls. Top with tortilla strips and avocado slices.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 27.3 g, Cholesterol 17.3 mg, Fat 7 g, Fiber 6.6 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 595.4 mg, Sugar 4.2 g
POBLANO CORN CHICKEN TORTILLA SOUP
This soup is perfect for when you are after a big bowl of comfort!
Provided by Tieghan Gerard
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- 1. Heat the olive oil in a large pot over medium high heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until fragrant. Stir in the tomatillos, carrots, and poblano peppers, and continue cooking another 5 minutes or until the tomatillos release their juices and soften. 2. Pour in the enchilada sauce and chicken broth and bring the soup to a boil. Add the chicken and corn, cover and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.3. Remove from the heat and stir in the cilantro. Divide the soup among bowls and top with tortilla chips, avocado, and cheese. Squash a lime over top. EAT!
Nutrition Facts : Calories 455 kcal, Carbohydrate 52 g, Protein 35 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 917 mg, Fiber 9 g, Sugar 23 g, ServingSize 1 serving
TORTILLA CORN SOUP
I do not like chicken, and get tired of picking it out of chicken based soups. So I came up with this version of tortilla soup, which I love. It is hearty and you can use more or less of the ingredients, to taste. This is definitely easily adaptable. You can add zucchini, black beans, etc.
Provided by chia2160
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 425°F.
- On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
- Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
- After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
- Cook 10 minutes more.
- Ad lime juice, cilantro and and stir.
- For tortilla chips:.
- Spray a baking sheet and spray 4 tortillas with cooking spray.
- Sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
- Place several strips over soup.
- Garnish with crema, avocado, salsa, hot sauce, etc to taste.
SIMPLE SUMMER CORN SOUP
Steps:
- To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
- Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
- Add most of the corn, reserving a little for garnish, and stir.
- NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.
- Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5-10 minutes.
- If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
- Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
- To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.
Nutrition Facts : ServingSize 1 serving, Calories 220 kcal, Carbohydrate 26 g, Protein 3.5 g, Fat 11 g, SaturatedFat 1 g, Sodium 412 mg, Fiber 4 g, Sugar 5 g
CORN TORTILLA SOUP
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro.
- To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes
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5/5 (1)Category SoupCuisine MexicanTotal Time 1 hr
- Note: I find this soup is best to use with leftover pork or chicken. To make it, I used pork that had been in my slow-cooker the day before. It adds a ton of flavor!
- Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, peppers, garlic, cumin, paprika, salt and pepper. Cook until the onions soften, about 5 to 6 minutes. Pour in the chicken stock and add the tortilla pieces. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 5 minutes. Stir in the 1/3 cup of fresh cilantro.
- Carefully transfer the mixture to a blender and puree until smooth. You could also use an immersion blender, but I find that they spray everywhere. Pour the soup back into the pot and heat it over low heat. Stir in the pork (or chicken) and the fresh corn. Cook on low until the soup is heated through. Taste and season additionally if needed. You might need a little more salt or pepper depending on the saltiness of your meat!
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From foodandwine.com
5/5 Total Time 30 minsServings 6
- In a large pot, heat the oil. Add the onion, poblanos, garlic and cumin and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the broth and tortilla strips, cover and bring to a boil. Simmer over moderately low heat for 5 minutes. Add 1/4 cup of the cilantro and, using an immersion blender, puree the soup until smooth. Add the meat and fresh corn and simmer for 5 minutes.
- In a mini food processor, puree the sour cream with the remaining 2 tablespoons of cilantro. Ladle the soup into shallow bowls and garnish with the cilantro crema, cilantro leaves and tortilla chips.
SUMMER CORN CHOWDER - SUGAR SPUN RUN
From sugarspunrun.com
4.9/5 (50)Calories 362 per servingCategory Soup
- Add bacon to a large pot or Dutch oven. Turn heat to medium and cook until bacon is crispy and browned. Remove bacon from pot and reserve for later. Do not drain bacon grease.
VEGETARIAN TORTILLA SOUP - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
Reviews 6Category SoupCuisine MexicanTotal Time 40 mins
- In a soup pot heat olive oil, add tomato paste, and cook at medium-high heat for 2 minutes, stirring frequently, until the tomato paste darkens in color.
- Add onion and jalapeño and cook for about 5 minutes, adding about 1/4 cup of water at a time to prevent the onions and jalapeños from burning.
- Add the rest of the ingredients except for the cilantro ( if using), bring to a boil. Reduce the heat to low, cover the pot and simmer for 20-30 minutes.
CHICKEN-CORN TORTILLA SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 Total Time 4 hrs 45 minsAuthor KmoteCalories 207 per serving
- Combine onion, Anaheim (or jalapeño) pepper, bell pepper and garlic in a 5- to 6-quart slow cooker. Arrange chicken over the vegetables. Add broth, water, tomatoes, cumin, oregano, coriander, salt and bay leaves. Cover and cook on High for 3 1/2 hours or on Low for 8 hours.
- Meanwhile, stir tortilla chips and corn into the slow cooker. If using the Low setting, turn to High. Cover and cook for 30 minutes more.
- Stir the soup, breaking up any remaining pieces of tortilla chips. Stir in the chicken, lime zest and lime juice. Serve the soup with more tortilla chips, avocado, cheese, sour cream and/or lime wedges, if desired.
89 CORN RECIPES TO ENJOY ALL SUMMER LONG - EPICURIOUS
From epicurious.com
Estimated Reading Time 8 minsPublished 2015-08-18
- Grilled Corn with Herb Butter. Corn recipes need not be fancy. For a simple take on grilled corn, chop up some kitchen herbs (think parsley, cilantro, chives), mix them with softened butter and a pinch of cayenne pepper, and spread generously over grilled corn on the cob.
- Esquites con Salsa de Totopos. If you can’t eat just one tortilla chip, this is the salsa of your dreams. Spoon it over a cup of Mexican-style street corn, which is best eaten while standing up.
- Corn Cacio e Pepe. In this easy recipe, classic cacio e pepe pasta morphs into something a little more summery with the addition of fresh corn—figure about three ears to yield three cups of kernels.
- Corn Waffles with Strawberry Syrup. Grating corn on a box grater squeezes as much flavor as possible out of the cob, and makes the kernels practically melt into these sweet and savory waffles.
- Pasta with Clams, Corn, and Basil Pesto. Briny clams tangle with sweet corn in this simple pesto pasta dish. (Want to make it even simpler? Use store-bought pesto instead of making your own—we won't tell anyone.)
- Tamale Pie with Fresh Tomato and Corn. Juicy ripe tomatoes perk up this sweet corn casserole, which gets substance and spice from fresh chorizo, cumin, and sliced jalapeño peppers.
- 3-Ingredient Elotes. Sometimes the best corn recipes are the ones with the fewest ingredients—and that's certainly the case with this easy rendition of elotes, or Mexican street corn, which you can make at home with the help of flavor-packed chipotle mayonnaise and crumbly Cotija cheese.
- Blueberry and Corn Crisp. What do you get when corn muffins cross paths with the freshest, sweetest blueberry jam? This ingenious dessert, which couldn't be easier to put together, requiring just a few minutes of active time in the kitchen.
- Shrimp With Chochoyotes in Smoky, Herby Broth. This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, fresh corn kernels, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.
- Chilled Coconut Corn Soup. This refreshing cold soup is exactly what you want for a light meal on a hot summer day. Cooked corn and potatoes get blitzed in the blender, bringing sweetness and body to the soup.
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- Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden.
- Add 5 cups water plus the remaining ingredients except the cilantro, salt and pepper. Bring to a slow boil, then lower the heat, cover, and simmer gently for 10 minutes.
- Adjust the consistency with a little more water if the soup is too crowded. Stir in the cilantro (leave a little for garnish if you’d like) and season with salt and pepper.
- While the soup is cooking, cut the tortillas into strips about 1/4 inch wide by 2 inches long. Heat a large skillet (spray with a little cooking oil spray or coat with a little olive oil) and add the tortilla strips. Toast on the skillet over medium-high heat, turning frequently, until dry and crisp, then remove to a plate to cool.
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