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
TORTILLA SOUP WITH CHILES AND TOMATOES
Provided by Ruth Cousineau
Categories Cheese Garlic Onion Tomato Dinner Winter Tortillas Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 (main course) servings
Number Of Ingredients 15
Steps:
- Toast chiles in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and slightly changed in color, about 30 seconds. Coarsely crumble 1 pasilla chile and set aside.
- Purée tomatoes, onion, garlic, chiles de á:rbol (including seeds), and remaining 3 pasilla chiles with 1/2 cup stock in a blender.
- Heat lard in a large heavy pot over medium heat until it shimmers, then cook purée, stirring frequently, until reduced by half and beginning to stick to pot, 15 to 20 minutes. Stir in remaining 7 1/2 cups stock, epazote, and 1 teaspoon salt, then simmer, uncovered, 45 minutes.
- While soup simmers, heat 1 inch oil to 350°F in a deep 10-inch heavy skillet, then fry tortilla squares, a handful at a time, until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and season lightly with salt.
- Divide tortillas and avocado among soup bowls and ladle in soup. Sprinkle with cheese, drizzle with crema, and top with crumbled chile.
TORTILLA TOMATO SOUP
This smooth soup is big on flavor! Low fat, low carbs, but you would never know it! Can substitute vegetable stock to make it vegetarian.
Provided by Vicki in CT
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
- Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
- Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
- Pour back in pan and reheat.
- Serve with crispy tortilla strips, sliced avacado, grated cheese.
Nutrition Facts : Calories 180.3, Fat 8, SaturatedFat 1.5, Cholesterol 7.2, Sodium 355.3, Carbohydrate 19.8, Fiber 2.2, Sugar 6.6, Protein 7.8
TOMATO AND TORTILLA CHIP SOUP
Steps:
- Heat oil in heavy large pot over medium high heat. Add onions and celery; saute until onions are tender and golden, about 15 minutes. Add garlic and jalapenos and saute 2 minutes. Add cumin and saute 1 minute. Add 6 cups chicken stock, tomato sauce and 1 cup cilantro; simmer 20 minutes. Stir in chips; simmer until chips are very soft, about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return to pot. Bring to simmer. Add more broth to thin soup if desired. Season with salt and pepper. Sprinkle with 1/2 cup cilantro; serve with lime.
TORTILLA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
- Pull the saucepan from the heat and stir in the tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges if using.
Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams
TOMATO-TORTILLA SOUP
Provided by Ellie Krieger
Categories main-dish
Time 53m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
- Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
- Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
CREAMY TOMATO TORTILLA SOUP
This recipe is from "Eating Well" magazine, February/March 2006. This is an excellent variation to regular tomato soup. Delicious!
Provided by SouthernBell2627
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place beans and tomatoes in a blender and puree until creamy.
- Pour into a medium saucepan, add sea salt and milk.
- Increase heat to medium, stirring frequently and bring to an almost boil.
- Reduce the flame to low and simmer 5 minutes.
- Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.
Nutrition Facts : Calories 160, Fat 1.6, SaturatedFat 0.6, Cholesterol 3.4, Sodium 1222.4, Carbohydrate 29.4, Fiber 9, Sugar 0.3, Protein 9
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5/5 (2)Total Time 30 minsCategory Dinner, Lunch, SoupCalories 84 per serving
- To get started, heat 1 Tbsp of olive oil in a large heavy skillet over medium heat. Add the onion and cook, stirring frequently for about 5 minutes, or until it's soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook about 1 minute more.
- Add the chicken stock (you can substitute vegetable stock) and tomatoes and bring to a boil. Reduce the heat to low and simmer for about 10 minutes to allow the flavors to develop.
- While your soup simmers preheat your oven to 375 degrees. Brush each side of the tortillas lightly with the remaining olive oil. Cut the tortilla into thin strips about 1/4 inches wide. Arrange the strips on a baking sheet lined with foil, sprinkle lightly with Kosher salt and bake until crisp and golden which should take about 12 minutes. Remove from the oven to cool.
- When you are ready to serve the soup, remove the pan from the heat and stir in the lime juice. Taste and add a small amount of salt if needed. Use an immersion blender to partially puree the soup leaving some chunky tomato pieces.
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