Tortilla Soup This Is The One Recipe 385 Food

TORTILLA SOUP - THIS IS THE ONE! RECIPE - (3.8/5)

Steps:

• Heat oil in large saucepan over medium heat. Add chopped tortillas, garlic and onion. Saute 2-3 minutes. Add cumin and chili powder. Saute additional minute to bring out the flavor of the spices (and make the house smell good). Add bay leaves and chicken stock and pepper. Return to a boil, reduce heat and simmer for 30 minutes. Add salt if necessary depending on saltiness of stock. While soup simmers it's a good time to fry the tortillas for garnish. Preheat 1/2-3/4 cups of vegetable oil in a small skillet. Cut tortillas in strips. When oil is hot enough to bubble when tortillas hit the oil, put in enough strips to cover the bottom. Strips are done when they start to turn a golden brown color. Remove from oil with a slotted spoon and repeat process with remaining strips. Remove and discard bay leaves. Using an immersion blender, pulse to blend but don't completely puree. You're doing this to thicken the soup but you still want to be able to identify some bits of onion. Stir in chicken pieces. Simmer for 30 minutes then add 3 Tbsp chopped fresh cilantro and heat for another 5 minutes before serving. Garnish soup with shredded cheeses, avocado and tortilla strips.

TORTILLA SOUP

Steps:

• Heat a large pot over medium-high heat, add oil, the onions and ground turkey. Saute until turkey is just cooked; stirring frequently to break up clumps.
• Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top; stir to combine. Top with cheese, crushed chips and sour cream. Garnish with cilantro.

TORTILLA SOUP

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.

TORTILLA SOUP

Steps:

• Heat the oil in a large pot and saute the onion until soft. Add the Basic Chicken Stock, garlic, bay leaf, oregano, peppercorns, and chiltepin and simmer for 1 hour.
• While the soup is simmering, fill a deep saucepan with corn oil to a depth of 2 inches and heat to 375 degrees F. (If you don't have an oil thermometer, heat the oil until a piece of tortilla dropped in the oil sizzles immediately, but don't let the oil start smoking.) Fry the tortillas strips until golden brown and crisp. Drain strips on paper towels. Alternative method: If you prefer not to deep-fry, brush the tortillas lightly with oil before cutting them into strips, and bake on a cookie sheet in a preheated 350 degree F oven until dry and crisp.
• When the soup has simmered 1 hour, puree 1 1/2 cups of the Salsa Fresca and add it to the soup. Remove from the heat. Season, to taste, with salt and pepper.
• Divide the fried tortilla strips into 6 wide soup bowls. Add 2 or 3 slices of avocado, a lime wedge, and some grated cheese to each bowl. Pour in the hot broth, add a dollop of salsa, and serve immediately, with the additional lime wedges on the side.
• Put all the ingredients in a large pot and add water to cover. Bring to a boil, skimming off the foam that comes to the surface. Reduce the heat and simmer, skimming occasionally, for 2 hours. Strain and discard the bones and vegetables. You may wish to refrigerate the broth and skim off fat before using in a recipe, or freezing.
• Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)

TORTILLA SOUP

Steps:

• 1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder, and 2 teaspoons salt and cook until onion softens, about 5 minutes. Add chicken broth, bring to a boil, reduce heat to a simmer and cook uncovered, for 10 minutes. Add corn and cook for 5 minutes more.
• 2. Remove soup from heat and stir in tomato, chicken, cilantro, and lime juice. Divide tortilla chips among 4 warmed bowls, ladle soup on top, and serve. Serve with lime wedges, if desired.

TORTILLA SOUP

Steps:

• Heat 1 tablespoon of oil in a large soup pot.
• Add onion and cook until softened.
• Add garlic, cook 30 seconds.
• Add all chopped peppers cook until soft.
• Add cumin, oregano, red chili pepper, tomatoes.
• Add stock.
• Bring mixture to a simmer and cook 10 minutes.
• Puree the soup in blender.
• Add pureed soup back to soup pot.
• Add chopped chicken to mixture.
• Simmer this for 10 minutes.
• Add milk, and stir until heated through.
• Stir in the lime juice.
• Taste for seasoning, add salt as needed.
• Cut tortillas into 1/4 inch strips and fry them in 1 tablespoons of oil.
• To serve, ladle soup into 4 soup bowls.
• Top with tortilla strips, sour cream and cilantro.

SUPER EASY TORTILLA SOUP

Steps:

• Puree the tomatoes in a blender or food processor.
• Pour soup and tomatoes into a stockpot and warm over medium heat.
• To serve, top with chips and cheese.
• I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.

TOM BROWN'S TORTILLA SOUP RECIPE

Steps:

• In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
• Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.

PASTOR TOM'S TORTILLA SOUP

Steps:

• Blend tomatoes, onion, garlic, cilantro and sugar.
• Add blended ingredients to a large pot.
• Add in chicken broth, chipotle pepper and adobe sauce.
• Bring to boil, cover and simmer for 20 minute.
• In individual soup bowls add: tortilla chips, cheese and sour cream.
• Ladle hot soup on top and serve immediatley.

THE BEST CHICKEN TORTILLA SOUP EVER

Steps:

• In a large pot, boil chicken until done.
• Cool and debone.
• In a skillet, saute onion in oil.
• Add remaining ingredients and simmer for 45 minute.
• to mingle the seasonings.
• Serve with monteray jack cheese and tortilla chips and avocado.