Jamaican Tortilla Soup Food

MEXICAN TORTILLA SOUP

Mexican Tortilla Soup image

[DRAFT]

Provided by Food Network

Time 30m

Yield 8 Servings

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil
1 large onion, diced (about 1 cup)
2 large jalapeno peppers, seeded and chopped (about ½ cup)
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
1 carton (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Tortilla chips or strips

Steps:

1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
2. Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with the crushed tortilla chips or strips.

SOPA DE TORTILLA A LA MEXICANA: TORTILLA SOUP, MEXICAN STYLE

Sopa de Tortilla a la Mexicana: Tortilla Soup, Mexican Style image

Provided by Food Network

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil
2 chiles anchos, washed, seeded, deveined and fried in a little oil
4 medium tomatoes, peeled
1 white onion, sliced
4 cloves garlic, chopped
2/3 cup olive oil or corn oil
2 sprigs epazote or cilantro
6 quarts chicken broth
Salt
2 cups vegetable oil
24 tortillas, sliced in thin strips and dried for 1 day
8 chiles pasillas, fried in a little oil or lard
2 avocados, finely chopped
2 cups fresh cheese, such as panela or feta, finely crumbled
1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half

Steps:

In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.
Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.

JAMAICAN TORTILLA SOUP

Jamaican Tortilla Soup image

This rich chicken soup has a hint of coconut milk and Jamaican spices to give it a unique island flavor. Serve topped with mozzarella, crispy tortilla strips and a wedge of lime.

Provided by Marie Johnston

Categories Tortilla Soup

Time 40m

Yield 8

Number Of Ingredients 15

Ingredients

3 skinless, boneless chicken breast halves
8 cups water
8 teaspoons chicken bouillon granules
1 cup chopped carrot
¼ teaspoon ground allspice
½ teaspoon chopped fresh thyme
⅛ teaspoon ground cinnamon
1 tablespoon chopped fresh ginger
1 tablespoon minced garlic
1 cup chopped tomato
1 cup coconut milk
1 teaspoon hot pepper sauce
1 cup shredded mozzarella cheese
2 cups crispy tortilla strips
2 limes, cut into wedges

Steps:

Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.
In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.
Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.6 g, Cholesterol 34.5 mg, Fat 11.3 g, Fiber 1.9 g, Protein 14.6 g, SaturatedFat 7.3 g, Sodium 540.4 mg, Sugar 2.2 g

JAMAICAN TORTILLA SOUP

Jamaican Tortilla Soup image

This rich chicken soup has a hint of coconut milk and Jamaican spices to give it a unique island flavor. Serve topped with mozzarella, crispy tortilla strips and a wedge of lime.

Provided by Marie Johnston

Categories Tortilla Soup

Time 40m

Yield 8

Number Of Ingredients 15

Ingredients

3 skinless, boneless chicken breast halves
8 cups water
8 teaspoons chicken bouillon granules
1 cup chopped carrot
¼ teaspoon ground allspice
½ teaspoon chopped fresh thyme
⅛ teaspoon ground cinnamon
1 tablespoon chopped fresh ginger
1 tablespoon minced garlic
1 cup chopped tomato
1 cup coconut milk
1 teaspoon hot pepper sauce
1 cup shredded mozzarella cheese
2 cups crispy tortilla strips
2 limes, cut into wedges

Steps:

Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.
In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.
Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.6 g, Cholesterol 34.5 mg, Fat 11.3 g, Fiber 1.9 g, Protein 14.6 g, SaturatedFat 7.3 g, Sodium 540.4 mg, Sugar 2.2 g

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