SOPA DE TORTILLA A LA MEXICANA: TORTILLA SOUP, MEXICAN STYLE
Steps:
- In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
- To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.
- Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.
SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)
Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.
Provided by jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h14m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
- Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
- Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
- Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
- Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.
Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g
TORTILLA SOUP ( SOPA DE TORTILLA)
A delicious soup from central Mexico. I found this in Betty Crocker's International Cookbook. For Zaar World Tour 8
Provided by pammyowl
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut the tortillas into 1/2 " strips. Heat oil in a 10' skillet, fry strips in batches until golden brown. stirring occasionally, about 3 minutes. Drain.
- 2. Place the 1/4 cup water, tomato, onion and garlic in blender, puree until smooth. Heat tomato mixture, broth, water and spices in a 3 quart saucepan, simmering for about 3 minutes. Sprinkle each serving with tortilla strips and cheese. Enjoy!
Nutrition Facts : Calories 246.5, Fat 16.7, SaturatedFat 5.2, Cholesterol 17.9, Sodium 895.3, Carbohydrate 13.8, Fiber 2, Sugar 1.7, Protein 11.2
MY PERSONAL CHICKEN TORTILLA SOUP (SOPA DE TORTILLA)
I have many recipes on how to make Tortilla Soup, even the ones from Ninfa's, Mansion on Turtle Creek, Felix's, etc. But none really equaled the Tortilla Soup my housekeeper made during my stay in Mexico. This is as close as I can come to her recipe. Good Tasting!
Provided by Witch Doctor
Categories Chicken Breast
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- In a large, heavy pot, heat oil over moderate high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips. Set cooked strips aside in warm oven.
- Reduce heat to moderate low. Add onion, garlic and spices; cook, stirring for 5 minutes. Add broth, tomatoes, corn, bay leaves, salt, ¼ cup cilantro, and one third of the tortilla strips. Bring to a simmer. Cook uncovered for 30 minutes; remove bay leaves. Add chicken and bring soup back to simmer; cook until just done, about 5 to 10 minutes.
- To serve, put the remaining tortilla strips in bowls, top with avocado and cheese, and pour in soup. Sprinkle with chopped cilantro. Serve with lime wedges.
Nutrition Facts : Calories 375, Fat 18.4, SaturatedFat 4.8, Cholesterol 59.5, Sodium 1910.5, Carbohydrate 23.1, Fiber 4.3, Sugar 4.4, Protein 30.9
TORTILLA SOUP (SOPA DE TORTILLA)
Make and share this Tortilla Soup (Sopa De Tortilla) recipe from Food.com.
Provided by Midwest Maven
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a saucepan over med/high heat for a couple minutes.
- Begin frying the tortilla strips in batches until golden brown and crisp, turning after a minute or two, about 2-4 minutes in total.
- Drain on paper towels and set aside.
- Discard all but 2 tablespoons of the oil and turn the heat to meduim.
- Add the garlic and onion, and saute until softened, about 5 minutes.
- Add the chiles, tomatoes and half the tortilla strips and cook another 5 minutes.
- Add the chicken stock and bring to a boil, them simmer for 20 minutes.
- Let the soup cool slightly, and then using an immersion blender, or an upright blender, puree the mixture until smooth.
- Return mixture to the stove over medium heat, stir in the chicken and heat through.
- Season with lime juice, salt and pepper.
- Garnish with the cilantro, cheese, avocado, and the remaining tortilla strips, enjoy!
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