CHICKEN TORTILLA SOUP WITH CRISPY TORTILLA STRIPS
When I moved to New York City, I craved a chicken tortilla soup like I used to find back home in Arizona. So, I made my own version with rotisserie chicken and packed it with flavor, using chipotle, tomatoes, garlic, cumin and coriander. Don't forget the toppings! I go for cilantro, avocado, queso fresco and lime juice with fresh, crispy tortilla strips.
Provided by Gabriela Rodiles
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
- Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
- Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
- Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.
SPICY TORTILLA STRIPS
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side of each tortilla with it. Make 3 (4-tortilla) stacks and cut stacks into 1/4-inch-wide strips. Arrange strips in 1 layer in baking pans. Bake, switching position of pans halfway through baking, until golden and crisp, 12 to 15 minutes. Season with salt and cool completely in pans.
SEASONED TORTILLA STRIPS
These are quick to make and are good to snack on, add to salads or to top a soup. The original recipe is from epicurious. You can use less oil than is shown and still have great results. Yield shown in recipe is a guesstimate.
Provided by Junebug
Categories Lunch/Snacks
Time 25m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Stir oil and all spices together.
- Brush one side of all the tortillas with oil/spice mixture.
- Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2" strips.
- Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
- Bake until golden and crisp, about 10-15 minutes.
- (If pans are on different oven racks switch their positions about halfway through baking.).
- Remove from oven and sprinkle with salt.
- Cool completely in pans.
Nutrition Facts : Calories 142.8, Fat 8.9, SaturatedFat 1.2, Sodium 27.6, Carbohydrate 15, Fiber 2.4, Sugar 0.3, Protein 2
BAKED TORTILLA STRIPS
Use this recipe to make our Arugula Salad with Roasted Sweet Potatoes and Mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees. Stack 2 tortillas; slice in half. Cut crosswise into 1/2-inch strips; place on a rimmed baking sheet. Toss with olive oil; season with salt and pepper. Spread in a single layer; bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. Let cool.
TORTILLA SNACK STRIPS
"These crispy, zippy strips are a super homemade alternative to commercial snack chips," writes Karen Riordan from her home in Fern Creek, Kentucky.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Brush butter over one side of each tortilla. Combine the seasonings; lightly sprinkle 1/4 teaspoon over each tortilla. Make two stacks of tortillas, with three in each stack. Using a serrated knife, cut each stack into nine thin strips. , Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 88 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CRISPY TORTILLA CHIPS
This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 72 chips
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Place tortillas on a rimmed baking sheet and lightly brush with oil; season with salt. Transfer baking sheet to oven and bake, turning once, until crisp and golden, about 15 minutes.
BAKED CORN TORTILLA STRIPS FOR MEXICAN SOUPS
Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups.
Provided by gem
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
- Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 23.2 g, Fat 8.5 g, Fiber 3.3 g, Protein 3 g, SaturatedFat 1 g, Sodium 23.4 mg, Sugar 0.5 g
CHIHUAHUA-TOMATO SOUP WITH CRISPY LIME-CHILI TORTILLAS
I created this soup on a chilly spring evening. It's a light but satisfying vegetarian soup flavored with cumin, oregano, pasilla chile and lime, served with Chihuahua cheese (or another Mexican queso fresco - fresh white cheese). Plus, it's topped with adictive little crispy-fried lime-chili tortilla strips!
Provided by EdsGirlAngie
Categories Peppers
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion in olive oil until slightly browned.
- Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
- Add tomatoes, vegetable broth and pasilla chile.
- Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved.
- Simmer gently 30 minutes.
- In the meantime, heat vegetable oil in a skillet.
- Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
- Sprinkle with the juice of 1/2 lime and set aside.
- And here's the important part- try not to eat all the tortilla strips before the soup is done!
- LOL!
- Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
- To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.
Nutrition Facts : Calories 369.8, Fat 26.8, SaturatedFat 7.8, Cholesterol 29.8, Sodium 708.3, Carbohydrate 26.4, Fiber 4.3, Sugar 6.8, Protein 9.3
CONFETTI SALAD WITH CRISPY TORTILLA STRIPS
Made with colorful pepper strips, tender chicken chunks and chopped apples, this Confetti Salad with Crispy Tortilla Strips is like a party on your plate.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Toss tortilla slices with 2 Tbsp. of the dressing; place in single layer on baking sheet.
- Bake 5 to 8 min. or until crisp and lightly browned; cool.
- Toss greens with tortilla strips, chicken, apples, red peppers and remaining 1/3 cup dressing. Serve immediately.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
CRISPY TORTILLA STRIPS
Categories Fry Cocktail Party Tortillas Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Pour enough vegetable oil into medium skillet to reach depth of 3/4 inch. Heat oil over medium heat to 350°F. Add 1/4 of tortilla strips to skillet and cook until crisp and light golden, about 45 seconds. Using tongs or slotted spoon, transfer tortilla strips to paper towels to drain. Sprinkle with coarse salt and ancho chile powder. Repeat with remaining tortilla strips in 3 batches. Cool.
- Do ahead: Can be made 1 day ahead. Cool completely, then store airtight at room temperature.
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