SPICY MEXICAN TORTILLA SOUP
This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
- Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g
SPICY TORTILLA SOUP
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy.
- In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors.
- Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.
SPICY MEXICAN TORTILLA SOUP
Discover the jalapeño-fueled heat of our Spicy Mexican Tortilla Soup. This Spicy Mexican Tortilla Soup recipe is topped with cheese and crushed chips.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 8 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Heat dressing in large saucepan on medium heat. Add onions, jalapeños and garlic; cook and stir 5 min. or until onions are crisp-tender. Add chicken breasts, broth, diced tomatoes, tomato sauce and seasonings; bring to boil. Reduce heat; simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally.
- Remove chicken from saucepan; shred with fork. Return chicken to soup; stir. Simmer 25 min., stirring occasionally.
- Add corn and cilantro; stir. Simmer 10 min. Serve topped with cheese and crushed tortilla chips.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
GINA'S HOT AND SPICY TORTILLA SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
- Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.
SPICY SHRIMP TORTILLA SOUP
Make and share this Spicy Shrimp Tortilla Soup recipe from Food.com.
Provided by kiddoinky
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 425 degrees.
- Place tomatoes, onion, and garlic on a cookie sheet covered with aluminum foil and roast at 425 degrees for approximately 25 - 30 minutes or until softened and slightly charred.
- To a large stock pot over medium high heat, add the 1 tablespoon of olive oil, the poblano pepper, and jalepeno pepper. Saute about 5 minutes or until softened.
- Add the cumin, corriander, and cilantro and saute about one minute.
- Add the roasted vegetables to the pot along with about 3 cups of chicken stock.
- Using a hand held emulsifier puree (or transfer to a food processor to puree then place back into the pot) the vegetables with the stock.
- Check consistency of the soup and depending on how thick or thin you would like your soup add in the rest or part of the leftover chicken stock.
- Add in the hot sauce, salt, and pepper.
- Bring the soup back up to a boil, turn down the burner to medium low, and then let the soup simmer for about 30 minutes.
- Meanwhile, heat the vegetable oil over high heat in a large wok or deep pot.
- When the oil is hot add the tortilla strips in small batches, so as not to overcrowd the pot. Flip the tortilla strips after about two minutes on one side and fry on the other side. (Timing for frying will depend on the temperature of your stove top).
- Using a slotted spoon remove tortilla strips from the hot oil and drain on paper towels.
- When soup is done simmering, taste for acidity and flavors. At this time I decide whether or not to add in the sugar. If it is very acidic from the tomatoes I add it if not then I leave it out. Also add in more salt and pepper at this time if needed.
- Add in almost all of the tortilla strips to the soup and stir.
- Immediately, ladle soup into large bowls for serving and top with tortilla strips, cheese, and avocado.
- Enjoy!
Nutrition Facts : Calories 1952.8, Fat 194.3, SaturatedFat 26, Cholesterol 9, Sodium 1963, Carbohydrate 49.6, Fiber 13.1, Sugar 11.1, Protein 14.6
SPICY TORTILLA BEAN SOUP
A nice, healthy, spicy Mexican dish especially good for cold winter day! Add lime juice, Cheddar cheese, and diced avocado to top of soup if desired.
Provided by linzianne
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
- Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 454 calories, Carbohydrate 80.5 g, Fat 7.9 g, Fiber 20.7 g, Protein 18.8 g, SaturatedFat 1 g, Sodium 2087 mg, Sugar 9.8 g
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