MAURICIO'S TORTILLA SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
- Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
- Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
- Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
- For serving: Stir in most of the tortillas just before serving.
- Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.
TEX-MEX CHICKEN TORTILLA SOUP
I know there are a lot of tortilla soups out there, but this is my hubby's absolute favorite. This is a brothy type soup, but filling enough to be dinner!
Provided by Charmie777
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into 1-inch cubes.
- In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
- Bring to boiling.
- Add chicken; reduce heat.
- Cover and simmer for 10 minutes.
- Add corn and seasonings, salting to taste.
- Simmer, covered, for 10 more minutes.
- Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!
TEX-MEX TURKEY SOUP
Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!
Provided by SSTRAWDER
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g
TEX-MEX CHICKEN TORTILLA SOUP
Make and share this Tex-Mex Chicken Tortilla Soup recipe from Food.com.
Provided by barefootmommawv
Categories Chicken
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place the rinsed chicken in a 5-quart soup pot. Cover with water by 2 inches. Add the cumin, chili powder, onion, celery, carrot, garlic, oregano, and cilantro leaves. Bring to a boil and simmer the chicken for 30-45 minutes until tender and done.
- Remove chicken from the pot and cool slightly. Do not discard broth. While the chicken cools, soak the tortillas in 3 cups of the broth (inside the jar of the blender) for 5 minutes, then purée until smooth.
- Return the pureed tortillas to the pot and season with salt and pepper.
- When the chicken is cool enough to handle, remove the skin, bones, and any fatty pieces from the chicken meat. Cut or pull the meat into bite-sized pieces.
- Add the chicken back to the soup pot with the broth and heat until hot.
- Peel and seed the avocado, then grate the cheese. Thoroughly wash cilantro and mince; finely dice onions. Ladle the soup into bowl and garnish with the chips, cheese, avocado, cilantro, and onions. Serve and enjoy.
Nutrition Facts : Calories 305.1, Fat 21.2, SaturatedFat 7.8, Cholesterol 73.3, Sodium 210.3, Carbohydrate 10.5, Fiber 3.3, Sugar 1.7, Protein 18.9
TEX-MEX CHICKEN SOUP
We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
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