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 :
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.
MAURICIO'S TORTILLA SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
- Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
- Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
- Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
- For serving: Stir in most of the tortillas just before serving.
- Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.
NEIMAN MARCUS CAFE CHICKEN TORTILLA SOUP
Love their soup? Don't want the uppity atmosphere? Here you go! Makes about a gallon. It was great for something different. My family loves soup but have exhausted all of our recipes. We loved it, tell me what you think. I found this on a "secret recipe" forum. Chef's name is Robert Metz.
Provided by xDAVEx
Categories < 4 Hours
Time 1h30m
Yield 1 gallon, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Sauté first 7 ingredients in large stockpot until tender.
- Stir in garlic and taco seasoning.
- Add chicken stock, corn tortillas and cooked chicken breast.
- Bring to a boil, then simmer 15 minutes.
- Add tomatoes, cilantro and Cheddar cheese spread, then simmer 30 minutes, stirring occasionally.
- Add baking soda; stir well.
- When foaming subsides, add heavy cream and simmer 30 minutes more.
- Garnish with baked tortilla strips.
Nutrition Facts : Calories 1535.9, Fat 133.3, SaturatedFat 78.1, Cholesterol 439.8, Sodium 1109.2, Carbohydrate 46.9, Fiber 5.7, Sugar 14.1, Protein 43.1
PASTOR TOM'S TORTILLA SOUP
So, I have no idea who Pastor Tom really is...but let me tell you, he can make a MEAN tortilla soup. This recipe was given to me from my mom and it has become a family favorite. I will never make tortilla soup another way. It's got great heat and flavor. You can add leftover shredded chicked as well. A little of the adobo sauce goes a LONG way. Suggestion: remove pepper if storing leftovers, otherwise it gets spicier!
Provided by QueenB3143
Categories Spicy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blend tomatoes, onion, garlic, cilantro and sugar.
- Add blended ingredients to a large pot.
- Add in chicken broth, chipotle pepper and adobe sauce.
- Bring to boil, cover and simmer for 20 minute.
- In individual soup bowls add: tortilla chips, cheese and sour cream.
- Ladle hot soup on top and serve immediatley.
Nutrition Facts : Calories 64.4, Fat 1.6, SaturatedFat 0.4, Sodium 769, Carbohydrate 6.8, Fiber 1.4, Sugar 4.2, Protein 5.9
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