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
Enjoy this spicy version of tortilla soup featuring organic fire roasted tomatoes, chicken and chiles.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
- Heat oil remaining in saucepan over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
- To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls. Ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Nutrition Facts : Calories 490, Carbohydrate 31 g, Cholesterol 60 mg, Fat 4, Fiber 7 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 6 g, TransFat 0 g
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
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 :
TORTILLA SOUP
Steps:
- Heat the oil in a large pot and saute the onion until soft. Add the Basic Chicken Stock, garlic, bay leaf, oregano, peppercorns, and chiltepin and simmer for 1 hour.
- While the soup is simmering, fill a deep saucepan with corn oil to a depth of 2 inches and heat to 375 degrees F. (If you don't have an oil thermometer, heat the oil until a piece of tortilla dropped in the oil sizzles immediately, but don't let the oil start smoking.) Fry the tortillas strips until golden brown and crisp. Drain strips on paper towels. Alternative method: If you prefer not to deep-fry, brush the tortillas lightly with oil before cutting them into strips, and bake on a cookie sheet in a preheated 350 degree F oven until dry and crisp.
- When the soup has simmered 1 hour, puree 1 1/2 cups of the Salsa Fresca and add it to the soup. Remove from the heat. Season, to taste, with salt and pepper.
- Divide the fried tortilla strips into 6 wide soup bowls. Add 2 or 3 slices of avocado, a lime wedge, and some grated cheese to each bowl. Pour in the hot broth, add a dollop of salsa, and serve immediately, with the additional lime wedges on the side.
- Put all the ingredients in a large pot and add water to cover. Bring to a boil, skimming off the foam that comes to the surface. Reduce the heat and simmer, skimming occasionally, for 2 hours. Strain and discard the bones and vegetables. You may wish to refrigerate the broth and skim off fat before using in a recipe, or freezing.
- Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
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
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.
CHICKEN TORTILLA SOUP RECIPE BY TASTY
Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro
Provided by Crystal Hatch
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 16
Steps:
- In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
- Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
- Add broth, stir and bring to a simmer.
- Add chicken and allow to heat through.
- Serve with a sprinkle of tortilla strips and cilantro.
- Enjoy!
Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams
CHICKEN TORTILLA SOUP
Tortilla soup, or sopa Azteca or sopa de tortilla, is a classic central Mexican dish. It's often characterized by a brothy chicken base flavored with puréed roasted tomatoes, chiles and garlic, and is topped with fried tortillas. In this weeknight-friendly version, tomatoes, onion, garlic and chile are charred under the broiler, on a foil-lined sheet pan for easy cleanup. You can customize the recipe by adding sliced zucchini or epazote leaf with the chopped tomatoes, or stirring in fresh or frozen corn kernels at the end. For a vegetarian version, use cooked black beans instead of chicken. (You can also click here for the slow-cooker version of this recipe.)
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil and arrange the plum tomatoes on it, cut sides up. Add the onion, cherry tomatoes, jalapeños and garlic, distributing them evenly, then broil for 15 minutes, checking and rotating the pan every 5 minutes to ensure the vegetables char evenly. (You want the vegetables to be blackened in many spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) Let the vegetables sit 1 or 2 minutes, until just cool enough to handle.
- Warm the vegetable oil in a large pot or Dutch oven over medium-high. Transfer the charred onion to a cutting board, roughly chop it, and add it to the pot, along with the salt. Cook, stirring occasionally, until softened, about 5 minutes.
- Meanwhile, discard the garlic skins then chop the garlic, jalapeños and plum tomatoes. Lift two sides of the foil and tip the cherry tomatoes and any juices into a bowl; set aside for the salsa.
- Add the chopped garlic, jalapeño and plum tomatoes to the pot, and cook, stirring often, until slightly reduced and glossy, about 2 minutes. Add the tomato paste, cumin, oregano, onion powder and garlic powder, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add the chicken thighs, carrots and broth, and scrape the bottom of the pot to loosen any browned bits.
- Increase the heat to high, cover the pot and let the soup come to a boil. Uncover the pot, reduce the heat to medium-high for a medium-brisk simmer, and cook, stirring once or twice, until the chicken and carrots are tender, 15 to 20 minutes.
- Meanwhile, gently fold the avocado into the cherry tomatoes; add the juice of half the lime and season to taste with salt.
- With a slotted spoon or tongs, transfer the chicken to a bowl. Coarsely shred and break up the meat with a fork, then add it back into the pot. Squeeze in the juice of the remaining half lime, and add more salt if necessary.
- Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.
THE EASIEST AND BEST CHICKEN TORTILLA SOUP
Our family favorite chicken tortilla soup! Muy delicioso--very delicious--and so simple, quick, and easy to make using pantry items. Less than 45 minutes from start to finish, so a great weeknight meal. I sometimes add a can of petite diced tomatoes plus an extra can of corn to s-t-r-e-t-c-h this soup to feed a few extra guests, or you can simply double the recipe to feed a large group. Season to taste with salt & pepper, cumin and chili powder (I use a pinch of each). Don't skip the fresh garnishes of lime, avocado, cilantro, shredded cheese and sour cream---they really make this soup. This soup makes great leftovers. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
- Remove chicken from pot and place on a cutting board.
- Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
- Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
- Serve while hot. Also good reheated the next day.
- Garnish with a squeeze of fresh lime and your favorite toppings.
Nutrition Facts : Calories 291.2, Fat 6.9, SaturatedFat 1.3, Cholesterol 29.7, Sodium 559.5, Carbohydrate 40, Fiber 6.6, Sugar 4.3, Protein 19.7
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