Best Tortilla Soup Food

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MEXICAN TORTILLA SOUP



Mexican Tortilla Soup image

The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 medium dried ancho pepper, seeded and chopped
1 cup water
Oil for deep-fat frying
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
1 small onion, sliced
4 garlic cloves, peeled
1 can (14-1/2 ounces) whole tomatoes, drained
6 cups vegetable or chicken broth
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional
1-1/2 cups shredded Monterey Jack cheese
1 large avocado, peeled and diced
1 medium lime, sliced and quartered

Steps:

  • In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.

BEST CHICKEN TORTILLA SOUP



Best Chicken Tortilla Soup image

Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. -Kathy Averbeck, Dousman, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 3-1/2 cups.

Number Of Ingredients 21

2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 teaspoons canola oil, divided
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
2 corn tortillas (6 inches)
1/2 cup diced zucchini
2 tablespoons chopped carrot
1 tablespoon minced fresh cilantro
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup reduced-sodium chicken broth
1/2 cup Spicy Hot V8 juice
1/3 cup frozen corn
2 tablespoons tomato puree
1-1/2 teaspoons chopped seeded jalapeno pepper
1 bay leaf
1/4 cup cubed or sliced avocado
1/4 cup shredded Mexican cheese blend

Steps:

  • Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.

Nutrition Facts : Calories 284 calories, Fat 14g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 617mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 18g protein.

THE BEST CHICKEN TORTILLA SOUP



The Best Chicken Tortilla Soup image

I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...

Provided by Jill4man

Categories     One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 21

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups cooked chicken, shredded (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onion
3 -4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the chipotle flavor)
1/2 teaspoon chipotle pepper (optional)
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

Steps:

  • Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
  • Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
  • Enjoy!
  • If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
  • Simmer for at least an hour so that the flavors mix together.

Nutrition Facts : Calories 398.1, Fat 20.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1729.4, Carbohydrate 25.6, Fiber 7.3, Sugar 10.1, Protein 31.7

THE BEST CHICKEN TORTILLA SOUP EVER



The Best Chicken Tortilla Soup Ever image

This is the best chicken tortilla soup I have ever eaten. I've tried countless versions and this is by far what chicken tortilla soup should be. I experimented with many recipes to come up with this one. Please try and see if you agree.

Provided by kat in ky

Categories     Chicken

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 whole chicken
3 tablespoons oil
1 onion, chopped
1/2 bunch cilantro, snipped
1 tablespoon cumin
1 tablespoon garlic pepper seasoning
2 teaspoons lemon pepper
1 tablespoon Worcestershire sauce
1 (10 ounce) can Rotel Tomatoes
2 (10 ounce) cans chicken broth or 2 (10 ounce) cans homemade chicken broth
2 beef broth
2 (14 ounce) cans stewed tomatoes
1 (14 ounce) can diced tomatoes
monterey jack cheese
tortilla chips
avocado

Steps:

  • In a large pot, boil chicken until done.
  • Cool and debone.
  • In a skillet, saute onion in oil.
  • Add remaining ingredients and simmer for 45 minute.
  • to mingle the seasonings.
  • Serve with monteray jack cheese and tortilla chips and avocado.

THE WORLD'S BEST TORTILLA SOUP



The World's Best Tortilla Soup image

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

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

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

CLASSIC MEXICAN TORTILLA SOUP



Classic Mexican Tortilla Soup image

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

2 large dried ancho chiles (*see notes)
1 can (14½-ounces) fire-roasted tomatoes (I strongly recommend and prefer Muir Glen brand)
2 tablespoons extra virgin olive oil
1 large yellow onion (medium dice)
4 large garlic cloves (roughly chopped)
2 quarts (8 cups) low-sodium chicken broth
5 ounces baby kale (or 1 bunch collard greens or curly kale, stems discarded and leaves chopped into small pieces)
1½ lbs boneless skinless chicken breasts (cut into ¾-inch cubes)
kosher salt (to taste)
freshly ground black pepper (to taste)
juice from half a lime
fresh lime wedges
corn tortilla chips (crushed)
freshly grated sharp cheddar cheese
diced ripe avocado
fresh cilantro leaves

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

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it's tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.

Provided by Mark Bittman

Categories     dinner, editors' pick, soups and stews, appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/2 pounds bone-in chicken thighs or legs
1 pound beef bones, or a cut of beef with a lot of bone in it like short ribs, optional
1 medium onion, quartered leave the skin on
1 head garlic, halved across the equator leave the skin on
1/4 cup vegetable oil, or more as needed
6 corn tortillas
Salt
2 tablespoons canned chipotle chilies in adobo, or to taste
1/2 cup chopped fresh cilantro
2 avocados, pitted, peeled and cubed
4 to 8 ounces plain melting cheese, like mozzarella not fresh, Oaxaca or Jack, shredded or cubed
Lime wedges for serving, optional

Steps:

  • Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
  • Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
  • When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
  • While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
  • Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN TORTILLA SOUP RECIPE



Chicken Tortilla Soup Recipe image

Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What's even better? It comes together in one pot.

Provided by Natalya Drozhzhin

Categories     Easy

Time 45m

Number Of Ingredients 18

1 Tbsp olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
1 jalapeno pepper (seeded and diced)
1 tsp ground cumin
1 tsp chilli powder
1 lb chicken breasts ((2 medium))
20 oz crushed tomatoes
32 oz chicken broth
14 oz black beans (drained and rinsed)
14 oz corn (drained and rinsed)
1/2 cup cilantro (chopped, divided (reserve 1/4 of it for garnish))
1 lime (juiced)
1 tsp salt (or to taste)
1/4 cup olive oil
8 corn tortillas ((6" tortillas))
1 large avocado (diced)
1 lime (cut into wedges, to serve)

Steps:

  • Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
  • Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
  • Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
  • Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
  • Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Nutrition Facts : Calories 540 kcal, Carbohydrate 62 g, Protein 32 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 673 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Provided by Danny Boome

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
One 14.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
One 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Steps:

  • In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

BEST EVER CHICKEN TORTILLA SOUP



Best Ever Chicken Tortilla Soup image

A long simmer time is key to this soup. You could simmer for 2 hours... we tasted it then and it was great. But after the additional time, the flavors just blended together even more. The soup's a bit spicy, yet all the flavors shine through. This will definitely warm you up on a cold day.

Provided by Deni Elwood

Categories     Chicken Soups

Time 2h15m

Number Of Ingredients 14

1 lb boneless skinless chicken breasts
1 box chicken stock or broth (32 oz)
1 can(s) ranch style beans (15 oz)
1 can(s) black beans, drained and rinsed (15 oz)
1 can(s) Mexi-corn, drained (11 oz)
1 can(s) mild green chiles (4 oz)
4 oz cream cheese, room temp
1 c shredded Pepper Jack cheese
2 Tbsp ground cumin
1 tsp cayenne pepper
salt and pepper, to taste
chopped green onions for garnish
tortilla chips, for garnish and thickening
shredded Pepper Jack cheese, for garnish

Steps:

  • 1. Season chicken with salt, pepper, garlic salt, and cumin. Cook in a frying pan with a splash of olive oil over medium heat. Turn as it browns. Cook through and then remove from heat.
  • 2. In a soup pot or crock pot add broth, drained beans, drained Mexi-corn, room temp cream cheese, and chiles. Season with cumin, cayenne pepper, salt and pepper and bring to a boil.
  • 3. Shred cooled chicken or cube. Add to the soup pot. Add shredded Pepper Jack cheese; season with salt and pepper to taste. Simmer for at least 2 hours for a great blending of flavors. I simmer mine for 4-8 hours.
  • 4. Chop the green onions, shred the Pepper Jack cheese. Sprinkle some crushed tortilla chips, then shredded cheese and onions on top of soup when serving.

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From smallscreennetwork.com


TORTILLA SOUP CREAM CHEESE - ALL INFORMATION ABOUT HEALTHY ...
10 Best Chicken Tortilla Soup Cream Cheese Recipes | Yummly. Chicken Tortilla SoupSugar Spun Run. olive oil, cream cheese, Cotija cheese, fresh lime juice, chopped onion and 21 more. Slow Cooker Creamy Chicken Tortilla SoupLite Cravings. boneless, skinless chicken breasts, cumin, shredded cheddar cheese and 17 more.
From therecipes.info


TORTILLA SOUP RECIPES - FOOD NETWORK
Simmer Trisha Yearwood's Chicken Tortilla Soup recipe, from Trisha's Southern Kitchen on Food Network, with a jar of salsa, fajita seasoning and canned veggies. All Tortilla Soup Recipes Ideas ...
From foodnetwork.com


CHICKEN TORTILLA SOUP RECIPE - BEST FOOD MONSTER
Best chicken tortilla soup recipe. January 20, 2022 BestfoodMonster Chicken Recipes; Spread the love. There is nothing better on a weeknight than chicken tortilla soup. In addition, this soup is a complete meal in its own right, with chopped chicken and more in homemade tortillas. Chicken Tortilla Soup is reassuring, complete, and hearty. As with the …
From bestfoodmonster.com


TORTILLA SOUP - THE BEST OF BRIDGE
Tortilla Soup. 2015-10-28 10:15:04. Print. Ingredients. Soup. 2 Tbsp. oil 30 mL ; 3 corn tortillas, cut into 1″ pieces 3; 1/2 cup finely chopped onion 125 mL; 3 garlic cloves, minced 3; 1 Jalapeno pepper, seeded & minced 1; 2 Anaheim chilies, roasted, peeled, seeded & finely chopped 2; 8 Roma tomatoes, seeded & diced 8; 2 Tbsp. tomato paste 30 mL; 2 tsp. cumin 10 mL; 1/4 tsp. …
From bestofbridge.com


BEST TORTILLA SOUP - RECIPES | COOKS.COM
Although this has a fair ... and it's the best darn Fajita Tortilla Soup you will ever have! Combine ... use leftover turkey at Thanksgiving. Ingredients: 14 (chilies .. chips .. finely ...) 8. DEE’S CHICKEN TORTILLA SOUP. Cook chicken with butter or ... serve. Top with tortilla strips, avocado, cheese, and green onions. (Add crumbled Cotija cheese for enhanced flavor.) …
From cooks.com


RESTAURANT CHICKEN TORTILLA SOUP - THERESCIPES.INFO
Five-Star Restaurant's Chicken Tortilla Soup Recipe - Food.com new www.food.com. Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes. Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar. Cook until the tortillas are dissolved. Use a blender and blend …
From therecipes.info


KETO CHICKEN TORTILLA SOUP RECIPE (EASY!) | WHOLESOME YUM
Saute veggies. Heat oil in dutch oven over medium-high heat. Add garlic, onion, and bell peppers. Saute the veggies until the onion is translucent and bell peppers have softened. Cook chicken. Add diced jalapeno, chicken broth, fire roasted tomatoes, chicken breast, sea salt, black pepper, cumin, and chili powder.
From wholesomeyum.com


INSTANT POT CHICKEN TORTILLA SOUP - MY ORGANIZED CHAOS
Heat the Instant Pot using the Sauté function. Add the olive oil, diced onion, and diced poblano. Cook, stirring occasionally, until the onions are soft and translucent– about 4 minutes. Next add the garlic, chili powder, cumin, paprika, and oregano. Stir and cook for an additional minute.
From myorganizedchaos.net


HOW TO MAKE THE BEST TORTILLA SOUP EVER? – FOOD & DRINK
The exact origins of tortilla soup don’t yet exist, but Mexican City sources have confirmed it to be from Mexico City area. Is Chicken Tortilla Soup Good For You? There are certain soups, especially chicken tortilla soups, which can be quite heavy and sugary, but this recipe is on the lighter side, so it becomes an excellent food for the whole family’s table.
From smallscreennetwork.com


CHICKEN TORTILLA SOUP – INSTANT POT RECIPES
Definitely one of our fevorute recipes to make! We added a can of black beans and it was great! MenaBee says: ... My husband proclaimed this is the best tortilla soup he had ever had. I made with fresh tomatoes instead of canned. InstantLance says: May 14, 2019 at 3:51 pm . Super easy. Really good. Maybe add some more broth. Yuchinski says: June 18, 2019 at 6:35 …
From recipes.instantpot.com


BEST TORTILLA SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES ...
The Best Chicken Tortilla Soup Recipe - Food.com top www.food.com. 1 jalapeno pepper, diced 1 ⁄ 2 cup diced onion 3 -4 large tomatoes, diced 2 garlic cloves, minced 2 tablespoons minced cilantro 1 tablespoon chili powder 2 teaspoons cumin 2 teaspoons pepper 1 teaspoon salt 2 teaspoons Tabasco sauce (I use the chipotle flavor) 1 ⁄ 2 teaspoon chipotle pepper (optional) …
From therecipes.info


THE BEST CHICKEN TORTILLA SOUP RECIPE! - CLEAN FOOD CRUSH
65 Clean, Simple, and Delicious Pumpkin Recipes! Available in Digital and Physical Formats! 27 Aug, 15. THE BEST Chicken Tortilla Soup recipe! Posted in Dinner, Lunch, Recipes, Sides by Rachel. Jump to recipe. THE BEST Chicken Tortilla Soup recipe! Crock-pot OR Stock-pot…THIS will make your life easy & delicious! Makes 6-8 servings Ingredients: 1 …
From cleanfoodcrush.com


TORTILLA SOUP | FOOD & WINE
Green Tortilla Soup. Go to Recipe. This fun variation on tortilla soup has a heavy dose of green, thanks to tomatillo sauce, green pepper, …
From foodandwine.com


FOOD: CHICKEN TORTILLA SOUP, AIR FRYER CRISPY (UN) FRIED ...
On baking sheet, arrange tortilla strips in single layer. Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 …
From yahoo.com


THE BEST TORTILLA SOUP RECIPES - 4 RECIPES - KEYINGREDIENT
The best tortilla soup recipes - 4 recipes. Google Ads. shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+. Top rated Tortilla soup recipes. Jim's Tortilla Soup. By JimMac, www.rovingculinarian.com. Method: Place all ingredients, except the tortilla chips, green onion and cheese, in a heavy pot. 2 quarts Imperial Broth or turkey stock ; …
From keyingredient.com


THE VERY BEST CHICKEN TORTILLA SOUP | FOODTALK
I love chicken tortilla soup, especially this recipe— the ingredients are simple, it comes together super fast and is delicious of course! Chicken tortilla soup is one of my favorite soups. I love the crunchy tortilla strips on top and the challenge of trying to get the perfectly balanced bite - a little crunchy tortilla, tender chicken, a green chile, a smidge of avocado. …
From foodtalkdaily.com


BEST TORTILLA SOUP RECIPES AND TORTILLA SOUP COOKING IDEAS
Chicken tortilla soup is a classic Tex-Mex dish that’s perfect comfort food on a cold evening. This recipe is from the Junior League of Dallas’ cookbook, “Stop and Smell the Rosemary,” and it has tons of flavor from onion, tomatoes and shredded chicken cooked in a spicy, smoky broth.
From thedailymeal.com


BEST CHICKEN TORTILLA SOUP RECIPE | BITRECIPES
This is the best chicken tortilla soup recipe to try when you’re out of cooking ideas and craving something wholesome (and spicy of course). But is it Healthy? This chicken tortilla soup recipe has an incredible flavor and is surprisingly healthy too. Although it doesn’t look exactly like a healthy meal, it’s packed with protein and doesn’t have much calories either. …
From bitrecipes.com


50+ COZY & DELICIOUS SOUP RECIPES
Avgolemono Soup is the best lemon chicken soup with fresh dill. This authentic Greek Avgolemono Soup recipe is delicious with a hint of lemony brightness to warm you up on chilly winter days! The BEST Instant Pot Chicken Tortilla Soup! It tastes like it’s been cooking all day, but it only takes minutes in your electric pressure cooker.
From platingsandpairings.com


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