DKS TEXAS TORTILLA SOUP
This came from The Houston Chronicle on Wednesday, January 17, 1990. My US Navy husband was being transferred overseas to Brechin, Scotland and we were visiting with family in Houston before flying out. Found this recipe and have been carrying it around ever since. It's become my signature dish! Don't be put off by the list of ingredients. This soup goes together really quickly. I always double this and have even tripled it. We always make WAAYYY more chips than the recipe calls for. My one tip would be don't settle for bagged tortilla chips. Take the time to fry up some fresh; it makes all the difference in the world.
Provided by D2thaK
Categories < 4 Hours
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter and oil in large kettle, and saute chopped onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Add cumin, chili powder, salt, lemon pepper, Tabasco sauce and flour. Add tomatoes and chicken stock. Simmer one hour.
- Drop tortilla strips into oil or melted shortening heated to 375* and fry until crisp; drain on paper towels.
- To serve, put a few tortilla strips in the bottom of 6-8 soup cups, ladle soup on top and add a spoon of each of sour cream, avocado, cheese and cilantro.
Nutrition Facts : Calories 639.2, Fat 50, SaturatedFat 14.1, Cholesterol 80.1, Sodium 849.1, Carbohydrate 29.3, Fiber 4.5, Sugar 5.7, Protein 19.1
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 STYLE CHICKEN TORTILLA SOUP
My own recipe adapted from two or three separate recipes to make this one unique and delicious soup. This recipe is on my "most often requested list." Don't let the amount of ingredients scare you, it really is quite easy to make!
Provided by SReiff
Categories Clear Soup
Time 1h
Yield 10-15 serving(s)
Number Of Ingredients 19
Steps:
- In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
- Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
- Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.
Nutrition Facts : Calories 156.1, Fat 6, SaturatedFat 1.2, Cholesterol 21.1, Sodium 639, Carbohydrate 15.8, Fiber 2.5, Sugar 7, Protein 11.4
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.
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.
BEEF TORTILLA SOUP FROM THE MENGER HOTEL
Beef tortilla soup is the incredible specialty of the historic (and haunted!) Menger Hotel in San Antonio, Texas. This tex mex recipe is beefy and delicate, and is enhanced by garnishing with queso fresco, fresh cilantro, and fried tortilla strips.
Provided by Sarah Penrod
Categories Soup & Salad
Time 30m
Number Of Ingredients 19
Steps:
- In a heavy-bottomed large stockpot or dutch oven, brown the beef over medium-high heat, breaking it up with a wooden spatula. Sprinkle with salt.
- When the meat is browned, add the diced onions and poblanos, stirring them in well. Cook 4-5 minutes, reducing the heat if necessary to soften the vegetables.
- Add the garlic and tomatoes, stir well and continue to cook down for 4-5 minutes. Add the cumin, chili powder, Mexican oregano, and additional salt and pepper.
- Add in the tomato paste and stir well to incorporate. Cook 1 min. Add in the beef stock. Stir well, add cilantro and place the lid on the stockpot. Heat to medium and cook 12-20 minutes, stirring twice during cooking.
- Prepare the garnishes now.
- For the tortilla strips: Cut the corn tortillas into thin ribbons. Heat the oil over medium-high heat. Fry one handful at a time in the oil until the strips are crispy and golden brown. Remove to a plate lined with paper towels to drain and salt well. Repeat with the remaining tortilla strips.
- Remove the lid and stir well. Stir in the cornstarch slurry, whisking well. If the mixture is not boiling let the soup return to a boil, so that it may thicken with the slurry.
- Finish with the juice of a lime and season to taste.
- Serve in individual bowls topped with the fried tortilla strips, and any additional garnishes of your choosing.
Nutrition Facts : Calories 2957 calories, Carbohydrate 225 grams carbohydrates, Cholesterol 345 milligrams cholesterol, Fat 173 grams fat, Protein 137 grams protein, SaturatedFat 53 grams saturated fat, ServingSize 1, Sodium 10135 grams sodium, Sugar 46 grams sugar
TORTILLA SOUP
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
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
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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- To make the chicken and broth, place the chicken in a large pot, along with the onion, garlic, salt, pepper, allspice, jalapeño, cilantro, and bay leaf. Cover with water, bring to a boil and then turn down the heat and simmer uncovered for 45 minutes.
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- Place the tomatoes, onion, jalapeño, cumin, oregano, epazote, salt, and allspice in the blender with the garlic. Pour 1/4 cup of water in the skillet and while scraping the bottom swirl the water then pour into the blender.
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- Heat oil in stockpot over medium heat until hot. Place beef Brisket in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired. Add onions, cumin and garlic to stock pot; cook and stir 3 to 5 minutes or until onions are crisp-tender. Return brisket, fat-side up, to stockpot. Add broth, Herdez® Casera Salsa and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork tender.
- To prepare the Crunchy Tortilla Strips, cut 2 corn tortillas in half, then crosswise into 1/4-inch-wide strips. Place strips in single layer on baking sheet. Spray tortillas strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400°F or until crisp. Set aside to cool.
- Remove brisket. Skim fat from cooking liquid. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Return beef to stockpot. Add corn and pepper sauce; cook 20 to 25 minutes. Stir in chopped cilantro. Season with salt and pepper, if desired.
- Ladle soup into bowls. Garnish each serving with tortilla strips, cilantro sprigs, avocado and cheese, as desired.
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