JANE FOX'S FAMOUS TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F. Slice 6 of the tortillas into 1-inch strips, and then arrange them on a baking sheet in a single layer and spray with cooking spray. Bake until deeply golden, season with salt and reserve.
- Heat the corn oil in a soup pot or large Dutch oven over medium-high heat. Chop the remaining 6 tortillas into 1 to 1 1/2-inch squares, and then stir into the pot 1 minute. Add the chili powder, cumin, garlic, bay leaves, onions and cilantro, sprinkle with some salt and pepper and stir to toast the spices. Cook until the onions are translucent, 12 to 15 minutes.
- Pour in the stock with the tomatoes and chiles and bring to a boil. Add the chicken, reduce the heat a bit and simmer to cook through, 15 minutes. Remove the chicken, slice or chop the breasts, and then return to the soup. Remove the bay leaves before serving.
- To serve, dice the avocados and cut the limes into wedges. Place some avocado at the bottom of each soup bowl and douse with a healthy squeeze of lime juice before filling the bowls with soup. At the table, top the soup with the baked tortilla strips, jalapenos, red onions, queso fresco and sour cream.
TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
TORTILLA SOUP
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Combine the chicken legs and thighs, chicken stock, olive oil, garlic and chile in a pot over high heat. Season lightly with salt and bring just to a boil. Reduce to a simmer and cook until the chicken is cooked though, about 30 minutes.
- Meanwhile, put the tomatoes cut-side up on a baking sheet. Broil until tender and very caramelized, about 8 minutes.
- Remove the chicken from the soup and let cool slightly. Discard the skin and shred the meat.
- Add the tomatoes to the soup and simmer for 4 minutes, then blend the solids into the stock with an immersion blender. Add the shredded chicken back into the soup along with the onions. Simmer for another 4 minutes. Season with salt and pepper.
- Spoon the soup into bowls and garnish with tortilla strips, guacamole, cilantro and sour cream.
CLASSIC TORTILLA SOUP
Provided by Marcela Valladolid
Time 56m
Yield 6 servings
Number Of Ingredients 14
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.
EASY TORTILLA SOUP
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
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
MEXICAN TORTILLA SOUP
The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.
TORTILLA SOUP
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
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.
CHEESY TORTILLA SOUP
This quick video shows you how to make our cheesy (and oh-so-easy) tortilla soup. Find out firsthand why it's one of our top-rated recipes!
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
- Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
- Top with crushed chips. Serve with lime wedges.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 13.6 g, Cholesterol 60.1 mg, Fat 13.7 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 7.6 g, Sodium 841.4 mg, Sugar 5.7 g
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.
MARC ANN'S TORTILLA SOUP
This spicy soup is delicious for family meals and also works well for feeding a crowd. For big groups of people, I serve it in individual mugs rather than in bowls, with plenty of tortilla chips and cheese. Everyone always enjoys it!
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Saute onion, pepper and garlic in oil until soft. Add tomato, bouillon, broth, water, tomato juice, cumin, chili powder, pepper, Worcestershire and steak sauces. Bring to boil; lower heat and simmer 45 minutes to 1 hour. Add tortillas; simmer 10 minutes. Serve in bowls; sprinkle with cheese.
Nutrition Facts :
ARIZONA TORTILLA SOUP
Make and share this Arizona Tortilla Soup recipe from Food.com.
Provided by Jellyqueen
Categories Tex Mex
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cut tortillas into 1-inch-wide strips. Pour oil into a 5- to 6-quart pan over high heat. When oil is hot, add tortilla strips and stir often until crisp and lightly browned, 2 to 3 minutes. Transfer tortilla strips to towels to drain.
- Add onion and garlic to pan. Stir often over medium-high heat until onion is limp, 3 to 4 minutes. Add bay leaf, oregano, peppercorns, chili flakes, and broth. Bring to a boil over high heat and boil until reduced to about 6 cups, 20 to 25 minutes.
- Prepare Salsa Fresca while soup boils: Rinse and core tomatoes and cut into about 1/4-inch dice; put the tomatoes with their juices into a bowl. Rinse and stem the jalapeño; shake out seeds and cut out the veins. Finely chop the chili. Add it to the bowl, along with the onion, cilantro, and 3 tablespoons lime juice. Stir gently to mix, and add more lime juice and salt and pepper to taste.
- Coarsely puree half the salsa fresca in a blender. Pit, peel, and thinly slice the avocado. Cut lime crosswise into thin slices; discard ends.
- In wide soup bowls (at least 1 1/2-cup size), arrange equal portions of tortilla strips, remaining salsa, avocado slices, lime slices, and jack cheese.
- Pour puréed salsa into hot soup, season to taste with salt and pepper, and ladle over condiments into prepared bowls.
Nutrition Facts : Calories 336.3, Fat 19.9, SaturatedFat 5.3, Cholesterol 12.6, Sodium 1090.4, Carbohydrate 31.5, Fiber 9.5, Sugar 4.8, Protein 14
EASY MEXICAN TORTILLA SOUP
This easy Mexican tortilla soup features fried tortilla strips in a tomato-based broth seasoned with pasilla chiles. Delicious served as tradition dictates: with panela cheese and avocado.
Provided by Carlos Campos
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
- Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
- Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
- Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 24.5 g, Cholesterol 14.3 mg, Fat 16.9 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 1112.1 mg, Sugar 4.3 g
TORTILLA SOUP
This version of the classic Mexican soup calls for fried tortilla chips to be blended in with the broth and chiles. This yields an earthy bisque with a gentle, smoky heat. And it can be prepared in under a half hour.
Provided by Amanda Hesser
Categories easy, quick, soups and stews, appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, toast the chilies on all sides. (They are toasted when the skins bubble and turn color; don't let them burn.) Transfer to a bowl and cover with water (about 1/4 cup).
- Fill the saucepan with 1/4 inch oil and heat to 350 degrees, until the oil shimmers. Fry the tortilla strips in 3 batches until golden, about 2 minutes per batch. Drain on paper towels and set aside. Let the oil cool, then discard.
- Place the saucepan back over medium heat. Add 1 tablespoon corn oil. Add the onion and garlic and sauté until soft, about 5 minutes, then scrape into a blender. Drain the chilies and coarsely chop; add about half of each kind to the blender, along with all the tomatoes. Blend until smooth. Add about 4/5 of the fried tortillas and pour in 3 cups of the broth. Blend for a minute. Season to taste. The soup should have a gentle, smoky heat. If it is too mild, blend in the remaining chilies to taste.
- Pour the soup into the saucepan and simmer, continuing to stir in broth until the soup is like a light bisque. Season to taste with salt and lime juice. Ladle it into bowls, garnishing it with avocado and tortilla strips. Serve with a wedge of lime.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 1331 milligrams, Sugar 10 grams
LUCINDA'S TORTILLA SOUP
Fresh ingredients and a make-ahead broth are the keys to this low-fuss meal; serve with your favorite tortilla chips over top.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 6
Steps:
- Divide chicken broth between 4 bowls and top each with some shredded chicken, a few slices of avocado and radish, and a few cilantro leaves. Squeeze lime juice over soup, add a few tortilla chips, and serve hot.
TASTY TORTILLA SOUP
Play with this tortilla soup recipe a bit to find ingredients that match your own personal tastes. You can use packaged Mesquite flavored chicken, add more tomatoes and onions, or even get creative with the cheeses. -Jennifer Giles, Des Moines, Iowa
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 7 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and green onions in butter until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually add broth. Stir in the tomatoes, tomato sauce, chilies, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add chicken and cilantro; heat through. , For each serving, place 2 tablespoons chips in a soup bowl. Top with 1-1/2 cups soup. Garnish each serving with 1 tablespoon each of cheese and chips.
Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 654mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
THE WORLD'S BEST TORTILLA SOUP
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
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
TERRA COTTA TORTILLA SOUP
Steps:
- 1. Stack tortillas and cut into 1-inch-wide strips. Pour oil into a 5- to 6-quart pan over high heat. When oil is hot, add tortilla strips and stir often until crisp and lightly browned, 2 to 3 minutes. Remove from heat and, with a slotted spoon, transfer tortilla strips to towels to drain. 2. Add onion and garlic to pan. Stir often over medium-high heat until onion is limp, 3 to 4 minutes. Add bay leaf, oregano, peppercorns, chili flakes, and broth. Bring to a boil over high heat and boil until reduced to about 6 cups, 20 to 25 minutes. 3. Meanwhile, whirl half the salsa fresca in a blender until coarsely puréed. Pit, peel, and thinly slice the avocado. Rinse lime and cut crosswise into thin slices; discard ends. 4. In wide soup bowls (at least 1 1/2-cup size), arrange equal portions of tortilla strips, remaining salsa, avocado slices, lime slices, and jack cheese. 5. Pour puréed salsa into hot soup, season to taste with salt and pepper, and ladle equally around tortilla strips and garnishes in bowls.
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