TORTILLA FISH SOUP
I found this recipe on foodtv. This is fairly involved because it has you make the fish stock from scratch. I'm not sure if there is such thing as store bought fish stock, but if you can find it, use it!
Provided by Chef Jean
Categories South American
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the stock:.
- Remove the fillets from the fish (or have your fishmonger do it), wrap them, and set them aside in the refrigerator. Rinse the carcass well with water, chop it into 3 pieces, and place it in a stock pot.
- Add the onion, garlic, serrano, thyme, bay leaves, and peppercorns. Add cold water to cover the ingredients by 1-inch and put the pot over medium-high heat.
- Bring it to a boil, skimming off any scum that rises to the surface. Reduce the heat and simmer for 20 minutes. Strain and discard the solids, season it with salt. Makes about 6 to 7 cups stock.
- For the tortillas:
- Heat about 1/2-inch vegetable oil in a deep skillet over medium-high heat. Cut the tortillas into 1/2-inch wide strips. Fry the tortilla strips in batches and drain them on paper towels; season with salt and pepper while they are still hot.
- For the fish:
- Drizzle the fish filets with olive oil and lime juice and season with some salt. Cover the fish and put it back in the refrigerator to marinate for at least 15 minutes but no longer than 1 hour.
- For the soup:
- Heat the stock to simmering. Slice the marinated fish into thin strips. Place 3 pieces of fish into the bottom of a large soup bowl. Top with some onion, tomato, avocado, and cilantro leaves. Ladle in the hot stock and squeeze in a lime wedge. Top with tortilla strips and serve.
Nutrition Facts : Calories 477, Fat 18.5, SaturatedFat 2.9, Cholesterol 82.7, Sodium 154.7, Carbohydrate 28.5, Fiber 8.5, Sugar 4.7, Protein 50.5
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
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.
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
EASY TORTILLA SOUP
This soup comes together in no time! Crunchy tortilla strips add some great texture for a perfect lunch or dinner.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Cut tortillas into 1/2-inch strips. Place on ungreased cookie sheet; spray tortilla strips with cooking spray. Bake 5 to 6 minutes or until golden brown and crunchy. Set aside to cool.
- Meanwhile, in 3-quart nonstick saucepan, cook onion over medium heat 2 to 3 minutes or until soft. Add enchilada sauce and chicken broth. Heat to simmering. Add chicken. Simmer until onion is cooked through. Remove from heat; add cilantro. Serve with tortilla strips and garnishes.
Nutrition Facts : Calories 150, Carbohydrate 12 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 2 g, TransFat 0 g
10-MINUTE SHRIMP AND TORTILLA SOUP
Try cod, tilapia, or shredded chicken breast instead of the shrimp in this quick and delicious soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.
Nutrition Facts : Calories 344 g, Fat 12 g, Fiber 4 g, Protein 28 g
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