On The Border Style Tortilla Soup Recipes

COPYCAT ON THE BORDER TORTILLA SOUP RECIPE

Steps:

• In a Dutch Oven, heat half of your oil over medium heat. Saute your red onions until translucent.
• Add the garlic and ground cumin. Saute briefly.
• Add in your broth, tomatoes, beans, and corn. Stir continuously then cover the pot. Raise the heat to high and bring to a boil.
• Add On The Border Salsa and rice in the Dutch oven. Cook until rice is tender, about 15 minutes.
• Turn off heat and transfer the contents of Dutch oven onto separate bowls for serving.
• Lightly crush the tortilla chips. Garnish the dish with chopped onion, cilantro, Monterey Jack cheese, and tortilla chips.

ON THE BORDER TORTILLA SOUP RECIPE - (4.2/5)

Steps:

• Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook. Remove chicken and cut into bite-size pieces. Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes. Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes. Before serving, add remaining onion and cilantro. To serve, garnish soup with tortilla chips.

TORTILLA SOUP WITH CHICKEN AND LIME

Steps:

• Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
• Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
• Ladle soup into bowls. Sprinkle with tortilla strips and serve.