CLASSIC MEXICAN TORTILLA SOUP
This authentic Mexican Tortilla Soup recipe, adapted from Rick Bayless, is the best chicken tortilla soup that I've ever had. Bright and acidic with smoky and spicy undertones. The trick? A flavor-packed soup base made from toasted dried ancho chiles and fire-roasted tomatoes. Top with chopped avocado, grated cheddar, cilantro, crushed tortilla chips, and a squeeze of lime juice and serve as a healthy main course.
Provided by Laura / A Beautiful Plate
Categories Soups and Stews
Time 1h
Number Of Ingredients 16
Steps:
- Using metal tongs, toast the chiles carefully over an open flame (using a gas burner-or alternatively, in a dry cast-iron skillet over medium heat) until they are pliable, slightly blistered, and very fragrant. Set aside on a cutting board to cool. Cut in half, and scrape out and discard the seeds and stems. Cut the chilis into small pieces and place in a high-powered blender (such as a Vitamix) along with the canned fire-roasted tomatoes and their juices. Set aside for later.
- Heat the olive oil in a large soup pot over medium-low heat. Add the chopped onion and a large sprinkle of kosher salt. Sauté for 8 to 10 minutes, stirring frequently, or until the onions are soft and translucent. Add the chopped garlic and sauté for an additional 30 seconds to 1 minute, stirring continuously, until fragrant. Remove from the heat.
- Transfer the cooked onion and garlic mixture to the blender with the chilis and fire-roasted tomatoes. Puree the ingredients together, scraping down the blender if necessary, until the chilis have been fully integrated and the mixture is completely smooth and dark orange-red in color.
- Return the empty soup pot to high heat. Once the pot is very hot, add the pureed tomato chili mixture all at once-it should sizzle immediately when it hits the pan. Continue to cook over high heat for about 4 to 5 minutes, stirring constantly with a spatula, until the mixture thickens and concentrates substantially. It will splutter and bubble a bit. Once ready, the mixture should be slightly darker in color and resemble the thickness of a loose tomato paste.
- Add the chicken broth to the pot and combine thoroughly using a spoon or whisk. Bring the mixture to a boil. Reduce the heat to low and allow the broth to lightly simmer, uncovered, for 20 minutes, stirring occasionally. Season the broth with salt and pepper. If the broth tastes at all flat, you most likely haven't added enough salt.
- Over low heat, add the greens and stir until fully incorporated. Allow the greens to cook at a low simmer (baby kale will take just a minute or two; collards or curly kale may take 5 to 7 minutes total), until they are very tender. Add the chicken and stir to distribute. Cook for an additional 2 to 3 minutes over very low heat, stirring once or twice, until the chicken has just cooked through (this will not take long, so watch the pot carefully to avoid overcooking it). Just before serving, add the juice of half a lime. Taste once again, seasoning with additional salt and pepper if necessary.
- Serve hot and garnish with toppings (or alternatively, place desired toppings in the empty soup bowls and ladle the soup directly over them).
Nutrition Facts : ServingSize 1 serving, Calories 333 kcal, Carbohydrate 25 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 393 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 11 g
AUTHENTIC TORTILLA SOUP
I was looking here for a recipe for Tortilla Soup recently, and most of the ones I found were either a recreation of a chain restaurant in the midwest, or use Campbell's Soup as a base. I finally found one on another site, but had to modify it for ingredients on hand (sorry, no epazote in my kitchen). The result is pretty good. Give it a try!
Provided by profken
Categories Chicken Breast
Time 55m
Yield 12 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a stock pot to medium-high. Add the onion & garlic cloves. Cook, stirring frequently, until onion is translucent (5 - 10 minutes).
- Add the cooked onions & garlic into a blender along with the tomatoes. Blend until smooth.
- Return the pan to medium-high heat and add the puree from the blender. Cook, stirring constantly, until it reaches the consistency of tomato paste, about 10 minutes.
- Add the stock and chili powder to the pan and bring to a boil. Reduce hear to medium-low and simmer for 15 minutes. Add chicken, cilantro, salt & pepper and simmer for an additional 10 minutes until chicken is fully cooked.
- Just before serving, divide the chips, cheese, and avocado between serving bowls. Ladle soup into the bowls, and garnish with sour cream.
- Enjoy!
Nutrition Facts : Calories 452.7, Fat 29.5, SaturatedFat 9.6, Cholesterol 60.6, Sodium 1401.3, Carbohydrate 21.6, Fiber 4.7, Sugar 4.1, Protein 26.8
CLASSIC TORTILLA SOUP
Provided by Marcela Valladolid
Time 56m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
- For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
- To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.
AUTHENTIC CHICKEN TORTILLA SOUP
I received this recipe from a friend at work who got it from a lady in Texas. It is exceptionally good authentic tortilla soup. I use already cooked rotisserie chicken from the store to make it quicker to put together.
Provided by Chris from Kansas
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion and garlic in oil. Stir in 2 tablespoons flour.
- While simmering, whisk the rest of the flour with water and add to the onion and garlic sauté. Simmer 10 minutes.
- Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
- Stir in sugar and Tabasco. Simmer 10 minutes.
- Add cheese and let it melt (low heat).
- Crumble tortilla chips into soup and let it set for 15 minutes before serving.
- Serve with additional cheese and tortilla chips, if desired.
Nutrition Facts : Calories 305.7, Fat 15.3, SaturatedFat 6.8, Cholesterol 64, Sodium 538.3, Carbohydrate 19.3, Fiber 1.9, Sugar 3.1, Protein 23.1
AUTHENTIC TORTELLINI SOUP
This soup only takes 30 minutes and is awesome on a cold night.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
- Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 38.4 g, Cholesterol 45 mg, Fat 12.9 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 4.8 g, Sodium 2200.1 mg, Sugar 7.3 g
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