SPICY TORTILLA SOUP
Warm up to a bowl of spicy tortilla soup by pureeing chiles, onion, tomatoes and garlic, and then simmering with shredded chicken and broth. Top this popular Mexican soup with crunchy tortilla strips, cheese, avocado, cilantro and lime juice.
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.
- See all 50 Easy Soups
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
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.
MEXICAN TORTILLA CHICKEN SOUP
Steps:
- Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
- Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
- Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
- Yield: 2 quarts
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.
TEXAS TACO DIP PLATTER
When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. -Kathy Young, Weatherford, Texas
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h50m
Yield 20 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next 7 ingredients; cover and simmer for 1-1/2 hours. , Add beans and heat through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. If desired, serve with picante sauce.
Nutrition Facts : Calories 522 calories, Fat 24g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 1200mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 8g fiber), Protein 27g protein.
TEXAS CHICKEN TORTILLA SOUP
This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!
Provided by Kim D.
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, heat butter and oil over medium heat.
- Add onions, jalapeno, garlic, carrots and raw chicken.
- Simmer 5 minutes.
- Stir in seasonings.
- Add tomatoes and chicken broth.
- Stir well and simmer for 1 hour, stirring occasionally.
- To serve, crumble tortilla chips in the bottom of individual soup bowls.
- Fill bowls with soup and top with cheese.
TEXAS THICK & SPICY TORTILLA SOUP
I came up with this after several attempts and still tweaking. Starting with a bland one I found in a cookbook and deleted and added until I got the taste and consistency I liked. Most of the ones I had tried were watery and bland. This is a hot soup. If you don't like hot and spicy, don't make it ,,, you won't like it. I'm from Texas where we like our women, chili and most everything else hot. To make it even hotter, add the whole can of Rotel and leave the Jalapeño seeds in. This will generously serve 6 people. Add garnish if you must or just pour it up and enjoy with a cool glass of iced tea or man beverage of your choice. You can use generic brands for the ingredients but if you are health conscious, check the labels for fat and cholesterol content. The generics I have looked at are usually higher in both compared to name brands.
Provided by Terpen
Categories Chicken Breast
Time 1h30m
Yield 3 quarts, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pour Chicken Broth into 6 quart stockpot.
- Drain water from chicken, break apart and add to the broth.
- Add 1/2 of the pkg of Taco Seasoning... save the rest for next time.
- Add 1/2 of the can of Beans.
- Add 1/2 of the can of Rotel.
- Add remaining ingredients except for the Corn Tortillas.
- Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
- Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
- Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.
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
SPICY CHICKEN TORTILLA SOUP
I have had a great tortilla soup at one of my favorite restaurants, and I combined a few recipes to make one of my own!
Provided by Chef Duhawk
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot, heat olive oil.
- Cook onion and garlic for a few minutes until translucent (be careful not to burn garlic).
- Add soup, mix together until smooth.
- Add chicken stock, red pepper flakes, beans, corn, and spices.
- Stir to mix.
- In a skillet or grill pan, cook chicken breasts until done, then dice.
- Add chicken to soup and cook for 20-30 minutes.
- Cut tortillas into strips or triangles, place in a baking dish and bake at 350 until brittle (approx. 10 minutes, but be careful not to burn!).
- Remove from oven (can dust with seasoning if desired).
- Serve soup garnished with tortilla strips.
Nutrition Facts : Calories 363.8, Fat 7.9, SaturatedFat 1.5, Cholesterol 39.6, Sodium 459.9, Carbohydrate 47.4, Fiber 9.5, Sugar 5.1, Protein 27.9
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.
TEXAS TACO SOUP
A quick and easy meal in the cold weather if you have a house full of kids. Once done, it can be left on the stove on simmer so those still hungry can graze from time to time. Serve with cornbread.
Provided by Ben Neel
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
- Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.
Nutrition Facts : Calories 605 calories, Carbohydrate 67.8 g, Cholesterol 82.4 mg, Fat 20.9 g, Fiber 16 g, Protein 40 g, SaturatedFat 7.7 g, Sodium 884.7 mg, Sugar 5.9 g
TEXAS TORTILLA SOUP
Make and share this Texas Tortilla Soup recipe from Food.com.
Provided by bssagman
Categories Stocks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat butter and oil in large kettle and saute onion, jalapeno, garlic, carrots, celery & chicken. Simmer 5 minutes.
- Combine all spices & Tabasco. Coat vegetable mixture withe spices. chicken stock and bay leaves. Simmer 1 hour, add lime juice. Serve over fried corn tortilla strips. (I just use tortilla chips like Tostitos.).
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