Tortilla Soup With Undercover Veggies Recipe Foodcom Recipes

TORTILLA CHICKEN VEGETABLE SOUP

Steps:

• Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
• Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
• Add corn, green onion, and cilantro. Simmer 10 minutes longer.
• Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

VEGETARIAN TORTILLA SOUP

Steps:

• Spray large nonstick saucepan with vegetable oil spray.
• Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
• Stir in tomato paste, cumin and chili powder.
• Add broth and 2 tablespoons cilantro; bring to boil.
• Reduce heat; cover and simmer until flavors blend, about 15 minutes.
• (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.
• Cover; simmer until zucchini is tender, about 5 minutes.
• Season with salt and pepper.
• Ladle soup into bowls.
• Sprinkle with remaining 2 tablespoons cilantro.

VEGETARIAN TORTILLA SOUP

Steps:

• Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
• Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.