SPICY MEXICAN TORTILLA SOUP
This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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 crushed tortilla chips or strips, if desired.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g
SPICY TORTILLA SOUP
This recipe is from 'Mexico- One plate at a time' by Rick Bayless. It is very different from the usual tortilla soups. The soup is quite thin but so flavorful & spicy. I added cumin although the actual recipe does not call for it.
Provided by daisy M
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut tortillas into 1/4 inch strips.
- Bake at 400 degrees until golden brown and crisp.
- Add oil to a saucepan and heat.
- When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
- Remove and drain on paper towels.
- Add garlic and onion to the oil.
- Reduce heat and cook them until golden.
- Add them along with chiles to a food processor.
- Add tomatoes to the food processor.
- Blend all into a smooth puree.
- Set a saucepan over medium heat.
- Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
- Now add the broth, cumin and epazote to the paste.
- Mix well.
- Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
- Season with salt.
- Divide cheeses and avocado among soup bowls.
- Add a ladle of soup and top with some tortilla chips and cilantro.
- Serve lime slices alongside.
GINA'S HOT AND SPICY TORTILLA SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
- Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.
SPICY TORTILLA SOUP
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy.
- In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors.
- Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.
SPICY MEXICAN TORTILLA SOUP
Discover the jalapeño-fueled heat of our Spicy Mexican Tortilla Soup. This Spicy Mexican Tortilla Soup recipe is topped with cheese and crushed chips.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 8 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Heat dressing in large saucepan on medium heat. Add onions, jalapeños and garlic; cook and stir 5 min. or until onions are crisp-tender. Add chicken breasts, broth, diced tomatoes, tomato sauce and seasonings; bring to boil. Reduce heat; simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally.
- Remove chicken from saucepan; shred with fork. Return chicken to soup; stir. Simmer 25 min., stirring occasionally.
- Add corn and cilantro; stir. Simmer 10 min. Serve topped with cheese and crushed tortilla chips.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
SPICY PORK TORTILLA SOUP
Make and share this Spicy Pork Tortilla Soup recipe from Food.com.
Provided by Dancer
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown pork and onion over medium-high heat in large saucepan, stirring occasionally.
- Add remaining ingredients except tortilla strips.
- Cover and simmer 20 minutes.
- Stir tortilla strips into soup and simmer for 5 to 10 minutes more, until tortilla strips are softened.
- Serve hot.
Nutrition Facts : Calories 292.5, Fat 14.1, SaturatedFat 4.9, Cholesterol 40.8, Sodium 1403.2, Carbohydrate 27.5, Fiber 5.3, Sugar 9.6, Protein 16.7
SPICY CHICKEN TORTILLA SOUP
Quick and easy chicken tortilla soup.
Provided by frankp
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
- Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
- Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
- Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
- Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
- Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
- Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 31.4 g, Cholesterol 70.1 mg, Fat 26.2 g, Fiber 4.1 g, Protein 25.2 g, SaturatedFat 11.4 g, Sodium 2739.5 mg, Sugar 5.4 g
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