Texas Tortilla Soup Food

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TEXAS CHICKEN TORTILLA SOUP



Texas Chicken Tortilla Soup image

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

4 tablespoons butter
1/4 cup vegetable oil
1 large onion, chopped
1 jalapeno, seeded and chopped
4 garlic cloves, minced
2 cups baby carrots
1 lb raw boneless skinless chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon lemon pepper
1 (14 ounce) can tomatoes
3 (14 ounce) cans chicken broth
tortilla chips
1 cup grated monterey jack cheese

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.

CLASSIC TORTILLA SOUP



Classic Tortilla Soup image

Provided by Marcela Valladolid

Time 56m

Yield 6 servings

Number Of Ingredients 14

4 cloves garlic, unpeeled
4 large plum tomatoes
1 small white onion, or a 1-inch-thick slice of a large white onion, peeled
1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces
2 corn tortillas, torn into 1-inch pieces
6 cups chicken broth
Salt and freshly ground black pepper
Vegetable oil, for shallow frying
6 corn tortillas, cut into 1/2-inch-wide strips
Mexican sour cream or regular sour cream
2 avocados, peeled and diced into 1/2- inch cubes or slices
Queso fresco or mild feta, crumbled
Fresh cilantro
Lime wedges

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.

TORTILLA SOUP



Tortilla Soup image

Like any soup, tortilla soup tastes best when made with fresh ingredients. Serve tortilla soup before a meal or as a main course.

Time 1h

Yield 4

Number Of Ingredients 17

3 tablespoons olive oil
4 corn tortillas, torn into spoon-sized pieces
5 garlic cloves, minced
1 large onion, puréed
3 large, ripe tomatoes, peeled and puréed
1/4 cup canned tomato purée
1/4 cup fresh lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon canned chipotle chiles in adobo sauce
1/2 cup fresh cilantro leaves, chopped
8 cups chicken stock
salt and pepper, to taste
1 skinless, boneless chicken breast, cooked and chopped
1 ripe Haas avocado, peeled, seeded and chopped
1 cup shredded cheddar cheese
crispy tortilla chips, cut into strips like noodles

Steps:

  • Preparation: The onion and tomato may be puréed together in your blender or food processor. Heat the olive oil in a large soup pot. Sauté the tortilla pieces with the garlic until tortillas soften. Add the puréed onion and tomato and bring to a boil. Add the canned tomato purée, lime juice, chili powder, cumin, chipotle chiles in adobo sauce, and chicken stock. Bring to a boil again, then reduce heat, cover and simmer for 30 minutes. Check seasonings, and add salt and pepper as desired. Serve hot, and garnish each serving with cooked chicken breast, avocado, cheddar cheese and crisp tortilla strips.

TEXAS TORTILLA SOUP



Texas Tortilla Soup image

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

2 tablespoons butter
1/4 cup oil
1 large onion, chopped
2 large jalapeno peppers, chopped and seeded
6 garlic cloves, minced
2 large carrots, diced
6 celery ribs, diced
1 1/2 lbs chicken breasts (i use boiled chicken and a lot more)
2 teaspoons lemon pepper
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon thyme
1 teaspoon parsley
2 tablespoons cilantro
2 teaspoons Tabasco sauce
2 bay leaves
1/4 cup lime juice
4 cups chicken stock
tortilla chips

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.).

TEXAS TACO SOUP



Texas Taco Soup image

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

3 pounds ground beef
2 onions, chopped
2 (15 ounce) cans pinto beans
2 (16 ounce) packages frozen corn kernels
3 (10 ounce) cans diced tomatoes with green chile peppers
6 serrano peppers, crushed
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

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

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