SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)
Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.
Provided by jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h14m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
- Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
- Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
- Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
- Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.
Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g
SOPA DE MAIZ (MEXICAN CORN SOUP)
Make and share this Sopa De Maiz (Mexican Corn Soup) recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
- In a big soup pot over med heat; melt the butter.
- Add in corn mixture, cumin, salt, and white pepper.
- Simmer, covered, for 5 minutes.
- Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
- Add in chiles, Tabasco, chicken, tomato, and cilantro.
- Lower heat to med-low; simmer, uncovered, for 30 minutes.
- Add in remaining 1/2 cup stock if soup is too thick.
- Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
- Note: to crisp corn tortillas: preheat oven to 400°; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.
Nutrition Facts : Calories 332.1, Fat 10.5, SaturatedFat 4.3, Cholesterol 42.4, Sodium 501.6, Carbohydrate 45.7, Fiber 5.9, Sugar 10.5, Protein 19.2
SOPA DE MAIZ (MEXICAN CORN SOUP)
This is a meal-in one soup that can be made with fresh or frozen corn.It's garnished with tortilla squares and is great with my recipe for Mexican corn bread.
Provided by Leslie in Texas
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine corn and chicken stock in blender or food processor and puree.
- In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
- Add milk, garlic, oregano,salt and pepper and bring to a boil.
- Reduce heat, add chilies and simmer 5 minutes.
- *May be frozen or refrigerated at this point.
- To serve:.
- If refrigerated, reheat soup slowly.
- Divide chicken and tomatoes among 6 bowls.
- Remove soup from heat, add cheese and stir until cheese is melted.
- Ladle into bowls,top with tortilla squares, and serve.
- Tortilla Squares:.
- Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
- Stack tortillas on cutting board and slice into 1/2 inch squares.
- Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
- Drain well on paper towels.
- These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.
Nutrition Facts : Calories 365.4, Fat 19.2, SaturatedFat 10.9, Cholesterol 61.9, Sodium 289.8, Carbohydrate 34.8, Fiber 4.4, Sugar 4.7, Protein 17.4
CIMA MEXICANA MAIZ
Make and share this Cima Mexicana Maiz recipe from Food.com.
Provided by Joe Turner
Categories Mexican
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 13-by-9-inch baking dish and set it aside.
- In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree,.
- With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.
- With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes.
- Add butter and process until smooth. Transfer to a large bowl.
- In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.
- Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese.
- Stir in can of Green Chilis.
- Pour into the prepared baking dish and bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 414.9, Fat 19, SaturatedFat 10.5, Cholesterol 181.5, Sodium 1159.4, Carbohydrate 51.3, Fiber 3.4, Sugar 14.3, Protein 14.5
MEXICAN CORN SOUP
This is perfect for a cold day! The cheese and sour cream make this soup delicious and if you want to make it extra special add some avocado! Recipe courtesy Ingrid Hoffmann.
Provided by cookiedog
Categories Corn
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
- In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
- Add tomato-corn puree to saucepan with remaining 2 cups of broth and cayenne pepper if desired. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
- If using parsley or cilantro mix that in along with the cream, and heat through.
- To serve, garnish with crumbled bacon, remaining parsley or cilantro, crumbled cheese, tortilla chips or strips and avocado.
Nutrition Facts : Calories 341.7, Fat 23.8, SaturatedFat 10.8, Cholesterol 56.2, Sodium 980.6, Carbohydrate 23.4, Fiber 3.5, Sugar 5.8, Protein 11.8
SOPA DE ELOTE (MEXICAN CORN SOUP)
Posted from a Sparkpeople challenge for healthy recipes. I've made this but not recently. About time since corn is in season again! From: Steven Raichlen's Healthy Latin Cooking Epazote- I haven't had this and it turned out OK. Other names for it: Pigweed, wormseed, lamb's quarters, goosefoot and Jerusalem oak. He claims there is no substitute but I'm guessing thyme or oregano would work.
Provided by Chef Tweaker
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
- As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
- Using plastic gloves, scrape as much skin off the pepper as you can.
- Finely chop the pepper, onions and garlic.
- In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
- Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
- Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
- Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
- Serve each with a lime wedge for squeezing into the soup.
Nutrition Facts : Calories 213.9, Fat 3.1, SaturatedFat 0.7, Sodium 788.8, Carbohydrate 42.4, Fiber 5.9, Sugar 2.9, Protein 10.9
MEXICAN CORN SOUP
Make and share this Mexican Corn Soup recipe from Food.com.
Provided by La Gypsy
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in the soup pot. Add the chopped onions, celery, & cilantro and cook in butter until the celery is soft. Add the frozen corn and immediately add a bit of the chicken broth to create some steam. Then add the rest of the broth, the chopped chipotle pepper and the can of creamed corn. Heat through.
- If you're using canned chipotle peppers like I do, just scoop up the tip of a tsp full. This should make it spicy enough. Here's a tip for the rest of the can of chipotle peppers. Just put the unused portion in a container and keep stored in the freezer. The peppers keep a good long time and are always soft enough to use immediately. No thawing.
Nutrition Facts : Calories 127.1, Fat 2.3, SaturatedFat 0.9, Cholesterol 2.5, Sodium 613.1, Carbohydrate 24.9, Fiber 2.2, Sugar 3.7, Protein 5.2
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