TORTILLA FISH SOUP
I found this recipe on foodtv. This is fairly involved because it has you make the fish stock from scratch. I'm not sure if there is such thing as store bought fish stock, but if you can find it, use it!
Provided by Chef Jean
Categories South American
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the stock:.
- Remove the fillets from the fish (or have your fishmonger do it), wrap them, and set them aside in the refrigerator. Rinse the carcass well with water, chop it into 3 pieces, and place it in a stock pot.
- Add the onion, garlic, serrano, thyme, bay leaves, and peppercorns. Add cold water to cover the ingredients by 1-inch and put the pot over medium-high heat.
- Bring it to a boil, skimming off any scum that rises to the surface. Reduce the heat and simmer for 20 minutes. Strain and discard the solids, season it with salt. Makes about 6 to 7 cups stock.
- For the tortillas:
- Heat about 1/2-inch vegetable oil in a deep skillet over medium-high heat. Cut the tortillas into 1/2-inch wide strips. Fry the tortilla strips in batches and drain them on paper towels; season with salt and pepper while they are still hot.
- For the fish:
- Drizzle the fish filets with olive oil and lime juice and season with some salt. Cover the fish and put it back in the refrigerator to marinate for at least 15 minutes but no longer than 1 hour.
- For the soup:
- Heat the stock to simmering. Slice the marinated fish into thin strips. Place 3 pieces of fish into the bottom of a large soup bowl. Top with some onion, tomato, avocado, and cilantro leaves. Ladle in the hot stock and squeeze in a lime wedge. Top with tortilla strips and serve.
Nutrition Facts : Calories 477, Fat 18.5, SaturatedFat 2.9, Cholesterol 82.7, Sodium 154.7, Carbohydrate 28.5, Fiber 8.5, Sugar 4.7, Protein 50.5
CLASSIC TORTILLA SOUP
Provided by Marcela Valladolid
Time 56m
Yield 6 servings
Number Of Ingredients 14
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
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
- Pull the saucepan from the heat and stir in the tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges if using.
Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams
THE WORLD'S BEST TORTILLA SOUP
Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.
Provided by Velveteen Lion
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g
MEXICAN CHICKEN TORTILLA SOUP
A hearty Central American soup with complex flavours and textures. If you can make it the day before serving, the flavours will intensify
Provided by Cassie Best
Categories Main course, Soup, Supper
Time 2h
Number Of Ingredients 19
Steps:
- Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
- Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
- Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
- While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
- Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.
Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.4 milligram of sodium
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