MEXICAN ONION SOUP
This sounds so wonderful, however, if I made a batch of this I'd be the only one in my house eating it. I'm placing it here for safe-keeping and hope that someone will prepare it and let me know just how good it is. I found this in Southern Living Magazine.
Provided by Hey Jude
Categories Onions
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine onions, 1 cup chicken broth, minced garlic and next 3 ingredients in a Dutch oven over medium heat; cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates; increase heat to medium-high and cook, stirring often to loosen particles from bottom of pan, 15-20 minutes or until onions are caramel colored.
- Stir in beef broth, tomatoes and green chiles, chipotle pepper and remaining chicken broth; bring to a boil over high heat; reduce heat and cook, stirring often, 15-20 minutes.
- Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla strips and chopped cilantro.
- Tortilla strips: cut 6 corn tortillas into 1 1/2-inch strips; coat with vegetable cooking spray; place on a baking sheet and bake at 400° for 5 minutes; stir and bake 5 more minutes or until crisp; sprinkle with salt.
Nutrition Facts : Calories 239.1, Fat 10.2, SaturatedFat 5.3, Cholesterol 20.9, Sodium 1741.5, Carbohydrate 21.8, Fiber 3.4, Sugar 5.2, Protein 16.1
CLASSIC TORTILLA SOUP
Provided by Marcela Valladolid
Time 56m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
- For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
- To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.
MEXICAN CHICKEN SOUP
Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.
Provided by Rillene
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
- While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 12.1 g, Cholesterol 79.6 mg, Fat 16.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 1367.8 mg, Sugar 3.4 g
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