SPICY TORTILLA SOUP
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
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.
TORTILLA AND BEAN SOUP
Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.
Provided by Margie C.
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
- Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 29.6 g, Cholesterol 22.8 mg, Fat 1.4 g, Fiber 8.6 g, Protein 16.9 g, SaturatedFat 0.2 g, Sodium 1091.2 mg, Sugar 1.8 g
GINA'S HOT AND SPICY TORTILLA SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
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 MEXICAN TORTILLA SOUP
This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g
SPICY TORTILLA SOUP
This recipe is from 'Mexico- One plate at a time' by Rick Bayless. It is very different from the usual tortilla soups. The soup is quite thin but so flavorful & spicy. I added cumin although the actual recipe does not call for it.
Provided by daisy M
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
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.
SPICY BLACK BEAN & CORN TORTILLA SOUP
This recipe is a spicy & hearty soup with a tex-mex taste. I was looking for a filling, good-enough-to-be-a-meal soup that was big on taste and light on fat/dairy. It is best when served with all the garnishes so that each bite has a slightly different mix of the fresh flavor. It can be easily modified to be vegetarian/vegan by using vegetable broth (or base) and soy cheese.
Provided by Ashleybakes
Categories Stocks
Time 50m
Yield 8 bowls or more, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Saute' onion, garlic, & chopped peppers in oil until translucent.
- Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
- Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
- Simmer at a low boil for 10 minutes until thickened.
- Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.
Nutrition Facts : Calories 412.9, Fat 19.9, SaturatedFat 8.2, Cholesterol 33.9, Sodium 1340.9, Carbohydrate 40.5, Fiber 8.6, Sugar 9, Protein 19.6
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