MEXICAN TORTILLA SOUP
The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.
Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.
MEXICAN CHICKEN TORTILLA SOUP
This was the first dish that I ever learned how to cook. My wife loves it. I have 3 small children so when they are eating it, I leave out the Chipotle chile. I think this originally came from either Mens Health or Mens Fitness magazine. Also it doesn't hurt to sprinkle on some shredded cheddar when you are done.
Provided by johnnybravo
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
- Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
- Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
- Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
- To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.
Nutrition Facts : Calories 523.3, Fat 16.4, SaturatedFat 3.2, Cholesterol 74.5, Sodium 962.5, Carbohydrate 60.1, Fiber 4.8, Sugar 0.6, Protein 35.5
MEXICAN CHICKEN SOUP
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
MEXICAN CHICKEN TORTILLA SOUP
This is a spicy Mexican twist on your typical chicken soup, with strips of tortillas floating inside.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.
- Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.
- Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.
Nutrition Facts : Calories 330 g, Fat 14 g, Fiber 5 g, Protein 32 g, SaturatedFat 4 g
MEXICAN CHICKEN POTATO SOUP
I enjoy this recipe because it is a great way to warm up during those nice fall nights. It is diabetic-friendly and is very tasty. It only contains 288 calories, 9g of fat, 25g of carbs and 28g of protein. Really healthy!
Provided by tasyanituna
Categories Stocks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F Place peppers on foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
- Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortilla strips, avocado, and cilantro, if desired.
- *May substitute 1 (4-oz.) can diced green chiles.
Nutrition Facts : Calories 329.2, Fat 10.7, SaturatedFat 2.6, Cholesterol 52.5, Sodium 362.5, Carbohydrate 31.6, Fiber 3.3, Sugar 5.9, Protein 31.2
MEXICAN SOUP WITH CHICKEN
All those typically Mexican flavours - lime, coriander, chilli - combined in a soup with the crunch of tortilla chips
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.
- Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.
Nutrition Facts : Calories 257 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Protein 34 grams protein, Sodium 2.12 milligram of sodium
CHICKEN TORTILLA SOUP
Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.
Provided by ladyw4kids
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
- Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g
MEXICAN CHICKEN TORTILLA SOUP
A hearty Central American soup with complex flavours and textures. If you can make it the day before serving, the flavours will intensify
Provided by Cassie Best
Categories Main course, Soup, Supper
Time 2h
Number Of Ingredients 19
Steps:
- Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
- Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
- Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
- While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
- Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.
Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.4 milligram of sodium
MEXICAN CHICKEN TORTILLA SOUP
Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn. Top with sour cream, lime juice, chopped fresh cilantro, and shredded Monterey Jack cheese, if desired.
Provided by Chef Dra
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
- Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
- Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
- Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
- Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
- Ladle soup into bowls and top with tortilla strips.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 18.3 g, Cholesterol 70.4 mg, Fat 16.3 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 3.5 g, Sodium 441.8 mg, Sugar 3.9 g
MEXICAN TORTILLA CHICKEN SOUP
Steps:
- Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
- Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
- Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
- Yield: 2 quarts
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- Set a comal or skillet over medium heat. Once it is hot, toast the guajillo chiles for about a minute per side.
- In a medium saucepan, place the toasted guajillos, tomatoes, and garlic clove and cover with water. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer anywhere from 12 to 15 minutes, until tomatoes are fully cooked and mushy, and the guajillos have rehydrated and plumped up.
- Place the guajillos, tomatoes, garlic and onion in a blender, along with 1 cup of the simmering liquid and salt. Puree until completely smooth.
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- Coat the bottom of a large stockpot or dutch oven with olive oil, then warm on the stove over medium heat. Sauté onion, celery, and carrots until they soften, about 8 minutes.
- Add garlic, jalapeño, cumin, and coriander, and stir to combine. Sauté for another two minutes, then add the chicken breast halves. Season liberally with salt and pepper, then pour chicken broth and tomatoes over chicken to cover. If the chicken isn't submerged, add water to cover. Add cilantro and tortilla strips.
- Bring to a boil, then reduce heat and let it all simmer for about 30 minutes. Cut into one piece of chicken to test for doneness. When the chicken is cooked through, remove from the soup pot and let cool on a cutting board for a few minutes. When cool enough to handle, remove and discard skin and bones, then use two forks to shred the chicken (or alternately, try my new stand mixer technique for shredding chicken that I demonstrate in this IGTV! Game-changing.) Return shredded chicken to pot and rewarm.
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- In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until onions are soft and translucent, about 3 minutes.
- Stir in canned tomatoes (including the juice), chicken stock, ground cumin, smoked paprika, ground oregano and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for 5 minutes.
- Season with salt and pepper to taste and top with tortilla strips and cilantro. Serve with lime wedges.
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