TORTILLA AND BEAN SOUP
Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.
Provided by Margie C.
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
- Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 29.6 g, Cholesterol 22.8 mg, Fat 1.4 g, Fiber 8.6 g, Protein 16.9 g, SaturatedFat 0.2 g, Sodium 1091.2 mg, Sugar 1.8 g
TORTILLA CHICKEN BEAN SOUP
Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. -Michelle Larson, Greentown, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream.
Nutrition Facts : Calories 193 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 869mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA)
It's not possible to get tired of this traditional recipe for Mexican bean and tortilla soup, or sopa tarasca, from the state of Michoacan. Besides delicious, it is easy, fast, and economical.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
- Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
- Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 55.4 g, Cholesterol 11.2 mg, Fat 15.5 g, Fiber 19.7 g, Protein 19 g, SaturatedFat 3.9 g, Sodium 1098.7 mg, Sugar 1.1 g
TORTILLA SOUP WITH BLACK BEANS
Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
- Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.
Nutrition Facts : Calories 277 g, Fat 6 g, Fiber 8 g, Protein 13 g
THREE BEAN TORTILLA SOUP
Hearty soup to serve with Mexican food. The tortillas are baked instead of fried to keep this low in fat.
Provided by Ginny Sue
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a small non-stick skillet over medium-high heat until hot.
- Add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently.
- Cool tomato slightly and coarsely chop.
- In a large saucepan, combine tomato, onion, and garlic.
- Cook over medium heat until onion and garlic are softened, about 5 minutes.
- Stir in beans and broth, and bring to a boil.
- Reduce heat, simmer 15 to 20 minutes.
- Meanwhile, heat oven to 425°F Cut tortillas into strips and place in a single layer on a large baking sheet.
- Bake for 5 to 8 minutes or until crisp.
- To serve, ladle soup into bowls and top with tortilla strips and cheese.
Nutrition Facts : Calories 511.4, Fat 7.2, SaturatedFat 3.6, Cholesterol 14.8, Sodium 696.6, Carbohydrate 82.7, Fiber 19.4, Sugar 2.9, Protein 31.6
BLACK BEAN TORTILLA SOUP
I found this in the January 2009 Good Housekeeping. I cooked chicken thighs to make homemade broth so I'd have more chicken broth for other recipes instead of using reduced-sodium chicken broth, and I didn't have poblano chilies so I used jalapenos. I had black beans already cooked in the freezer so I didn't use canned. The cilantro and lime juice make the recipe very flavorful...the soup would be bland without them. There are other recipes for Black Bean Tortilla Soup posted, but this one is another variation. Hearty and filling...
Provided by AmyZoe
Categories Stocks
Time 1h
Yield 11 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a 6-quart saucepan, heat oil on medium-high until hot.
- Sprinkle chicken with 1/2 teaspoon salt.
- Add chicken to saucepot in 2 batches, and cook 5 minutes per batch or until lightly browned, stirring occasionally.
- With slotted spoon, remove chicken to medium bowl once it is browned.
- After all chicken is browned, add onion, poblanos, and garlic to saucepot.
- Cook on medium 10 minutes or until vegetables are lightly browned and tender, stirring occasionally.
- Stir in cumin and coriander and cook 1 minute.
- Add broth and water. Cover and heat to boiling.
- Return chicken and any juices in bowl to saucepot.
- Stir in frozen chicken and black beans.
- Heat to boiling on medium-high and reduce heat to medium-low.
- Simmer uncovered 10 minutes to blend flavors.
- Stir in lime juice and cilantro.
- Ladle soup into bowls.
- Serve with tortilla chips for sprinkling on top of soup.
Nutrition Facts : Calories 320.2, Fat 16, SaturatedFat 4.3, Cholesterol 71.6, Sodium 104, Carbohydrate 22.7, Fiber 5.7, Sugar 1.7, Protein 22.9
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BLACK BEAN TORTILLA SOUP - COOKING CLASSY
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5/5 (8)Total Time 45 minsCategory Main CourseCalories 407 per serving
- Heat 1 1/2 Tbsp olive oil in a large pot over medium-high heat. Add onion, bell pepper, carrot and jalapeno and saute 4 minutes, add galic and saute 1 minute longer.
- Pour in broth, tomatoes, corn, chili powder, cumin and season lightly with salt and pepper to taste.
TORTILLA-BEAN SOUP - BETTER HOMES & GARDENS
From bhg.com
Servings 9Calories 280 per servingTotal Time 45 mins
- In a 5- to 6-qt. Dutch oven heat oil over medium. Add onion, chile pepper(s), garlic, and cumin; cook 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in broth, tomatoes, tomato sauce, and oregano. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in beans, hominy, and, if desired, cream; heat through.
- Meanwhile, preheat oven to 375°F. Halve tortillas; cut each half crosswise into 1/2-inch strips. Place tortilla strips on a baking sheet. Bake 10 to 12 minutes or until crisp.
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