Tortilla Corn Soup Recipes

SUMMER CORN TORTILLA SOUP

Steps:

• Cook onion and garlic in hot oil in a 4-quart pot for about 5 minutes or until tender. Stir in corn, tomatoes, squash, beans, and pork loin. Cook and stir until heated through. Chop two of the corn tortillas. Stir the chopped tortillas, broth, chili powder, and cumin into the mixture in pot. Cook and stir for about 5 minutes or until the tortillas are dissolved and the meat is done. Stir in cilantro.
• Meanwhile, preheat broiler. Place the remaining two tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time. Using a long knife, cut the tortillas into thin strips. While still warm, gently ruffle the strips to create wavy tortilla strips. Carefully place on a paper towel; cool.
• To serve, spoon soup into serving bowls. Top with tortilla strips and avocado slices.

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.

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.

BLUE CORN TORTILLA SOUP

Steps:

• Chop vegetables and place into a 4-quart pot.
• Sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
• Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
• Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
• Add heavy cream, and salt and pepper.
• Remove from the heat place soup into a blender& blend until smooth.
• Watch not to fill the blender to high.
• The soup can scald you.

TORTILLA CORN SOUP

Steps:

• Preheat oven to 425°F.
• On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
• Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
• After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
• Cook 10 minutes more.
• Ad lime juice, cilantro and and stir.
• For tortilla chips:.
• Spray a baking sheet and spray 4 tortillas with cooking spray.
• Sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
• Place several strips over soup.
• Garnish with crema, avocado, salsa, hot sauce, etc to taste.

CHICKEN TORTILLA SOUP V

Steps:

• In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
• Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.