Spicy Salmon Tortilla Soup Recipes

SPICY TORTILLA SOUP

Steps:

• Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy.
• In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors.
• Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.

SPICY MEXICAN TORTILLA SOUP

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
• Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

SPICY SALMON TORTILLA SOUP

Steps:

• Drain and chunk Alaska salmon, removing skin and bones.
• In large saucepan, add all ingredients except salmon and tortilla chips.
• Bring to boil over medium heat, stirring occasionally.
• Reduce heat to simmer and cook 5 minutes.
• Stir salmon into soup, heat through.
• Ladle into soup bowls.
• Top each bowl with ½ cup tortilla chips.

GINA'S HOT AND SPICY TORTILLA SOUP

Steps:

• In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
• Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.

SPICY TORTILLA SOUP

Steps:

• Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.
• See all 50 Easy Soups

SPICY TORTILLA SOUP

Steps:

• Cut tortillas into 1/4 inch strips.
• Bake at 400 degrees until golden brown and crisp.
• Add oil to a saucepan and heat.
• When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
• Remove and drain on paper towels.
• Add garlic and onion to the oil.
• Reduce heat and cook them until golden.
• Add them along with chiles to a food processor.
• Add tomatoes to the food processor.
• Blend all into a smooth puree.
• Set a saucepan over medium heat.
• Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
• Now add the broth, cumin and epazote to the paste.
• Mix well.
• Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
• Season with salt.
• Divide cheeses and avocado among soup bowls.
• Add a ladle of soup and top with some tortilla chips and cilantro.
• Serve lime slices alongside.

TEXAS THICK & SPICY TORTILLA SOUP

Steps:

• Pour Chicken Broth into 6 quart stockpot.
• Drain water from chicken, break apart and add to the broth.
• Add 1/2 of the pkg of Taco Seasoning... save the rest for next time.
• Add 1/2 of the can of Beans.
• Add 1/2 of the can of Rotel.
• Add remaining ingredients except for the Corn Tortillas.
• Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
• Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
• Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.

SPICY TORTILLA SOUP

Steps:

• Sauté first 3 ingredients. Then add remaining ingredients and simmer for 1 hour stirring occasionally. Thats it:).
• When serving add crushed up tortilla chips and shredded Mexican Cheese along with the meat (ground meat with taco seasoning or fajita meat) of your choice.