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
TOMATO TORTELLINI SOUP
No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.
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
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.
BOBBY FLAY'S MESA GRILL TOMATO-TORTILLA SOUP
Make and share this Bobby Flay's Mesa Grill Tomato-Tortilla Soup recipe from Food.com.
Provided by monicazel
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat oil in a medium sauce pan over high heat. Add onions and cook until soft, add the garlic and cook for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and enough water just to cover the tomatoes. Bring to a boil, lower heat to medium and simmer until tomatoes are very soft and start to break down, approximately 30 minutes.
- 2. Carefully transfer the mixture to a food processor and process (in batches if needed) until smooth. Return to the saucepan, season with cayenne, salt and pepper and cook for 5 minutes. Ladle into bowls and garnish with cheese, avocado, cilantro and a few fried tortillas.
Nutrition Facts : Calories 166.9, Fat 7.3, SaturatedFat 1.1, Sodium 16.5, Carbohydrate 14.5, Fiber 3.4, Sugar 8.2, Protein 2.6
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ROASTED TOMATO TORTILLA SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Calories 149 per servingServings 8
- Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise; discard seeds and membranes. Place chiles, skin sides up, on baking sheet; flatten with hand. Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles; place in a small bowl. Place onion and garlic on baking sheet; lightly coat with cooking spray. Broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to tomatoes in bowl. Discard foil.
- Arrange tortilla strips in a single layer on a baking sheet; coat with cooking spray. Broil 9 minutes or until lightly browned, stirring occasionally.
- Place tomatoes, chiles, onion, and garlic in a food processor. Process 1 minute or until blended. Spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes, stirring constantly. Reduce heat to low; cook 6 minutes, stirring occasionally. Stir in cilantro and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Ladle 1 cup soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.
TOMATO TORTILLA SOUP - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 40 mins
- In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.
TOMATO TORTILLA SOUP – A QUICK AND EASY RECIPE
From gritsandpinecones.com
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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