Pureed Tortilla Soup Recipes

CHICKEN TORTILLA SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
• Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
• Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

TORTILLA SOUP

Steps:

• Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

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.

PUREED TORTILLA SOUP

Steps:

• In a large saucepan or other cooking vessel put 1 diced oion, 1-2 minced green chilies and 3 Table. oil. Stir-fry over medium heat until the onion has browned on the edges.
• Add 2 diced tomatoes, 1/2 bunch chopped cilantro, 1/2 teaspoons minced garlic and 1/2 teaspoons ground cumin. Stir-fry for 3-4 minutes.
• Add the chicken or vegetable broth, water, and 4 diced corn tortillas. You can also just tear the corn tortilla's into pieces with your hands if desired. Increase heat to high, bring mixture to a boil, lower heat and cook 10-15 more minutes. Set aside for about 10 minutes to allow the soup to cool somewhat.
• Puree the mixture in batches in a food processor or blender.
• Return mixture to the stove top and reheat. Check for salt.
• Ladle into bowls and if desired, garnish with diced avocado, grated cheese and fried corn tortilla strips.

THE WORLD'S BEST TORTILLA SOUP

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.