MEXICAN SOUP WITH TORTILLA CHIPS
Say 'hola' to a tasty Mexican soup! With salsa, tortilla chips, ground beef and shredded cheese, our Mexican Soup with Tortilla Chips es muy fantastica.
Provided by My Food and Family
Categories Soup Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Brown meat in large saucepan; drain.
- Add broth, salsa and corn; stir. Bring to boil; simmer on low heat 5 min. or until heated through.
- Serve topped with crushed chips and cheese.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 940 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 3 g, Protein 17 g
MEXICAN TORTILLA SOUP
The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.
Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.
AZTECA (TORTILLA CHIP) SOUP
I haven't made this recipe yet, but my family loves tortilla soup when we are in Mexico. I found this recipe on the back of a tortilla chip bag.
Provided by Elcowgirl
Categories Mexican
Time 25m
Yield 1 Litre
Number Of Ingredients 12
Steps:
- Place tomatoes in boiling water for about 2 minutes.
- Remove tomatoes and in a food processor, blend them with the onion and garlic.
- Heat 2 tablespoons of the vegetable oil in a 2 Litre sauce pan. Add the blended tomato mixture. Cook until it changes colour and has a pleasant cooked taste.
- Add the broth and heat until it just starts to boil. Simmer and add the Epazote leaves, salt and pepper.
- In a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken. If burnt, the chillies will taste bitter and unpleasant.
- To serve, use deep bowls. Pour or ladle in the very hot broth mixture. Place a handful of chips in the soup and garnish with grated cheese, avocado, and sour cream. Serve immediately so the chips do not get soggy.
- Serve the grilled chillies on the side for individuals to use to their taste.
Nutrition Facts : Calories 1902.9, Fat 161.7, SaturatedFat 62.4, Cholesterol 201.8, Sodium 2887.1, Carbohydrate 68.1, Fiber 26.5, Sugar 16.9, Protein 60
PORK TORTILLA SOUP
Add something spicy to your family's Mexican night! Serve this pork soup with tortilla chips at the bottom of the bowls.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 6
Number Of Ingredients 7
Steps:
- Mix all ingredients except tortilla strips in 3 1/2- to 4-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until pork is tender. Stir gently before serving. Place some tortilla strips into bottom of each of 6 bowls. Ladle soup over tortilla strips.
Nutrition Facts : Calories 365, Carbohydrate 56 g, Cholesterol 40 mg, Fiber 11 g, Protein 35 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1180 mg
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