Supereasytortillasoup Recipes

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TORTILLA SOUP

A colorful array of garnishes offer a fresh contrast to this bold, smoky chicken soup from Nashville's Mas Tacos Por Favor.

Provided by Teresa Mason

Categories     Soup/Stew     Chicken     Low Cal     Cinco de Mayo     Corn     Winter     Tortillas     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16



Tortilla Soup image

Steps:

  • Bring chicken, onion, carrot, garlic, chipotles, jalapeño, and 16 cups water to a boil in a large pot; skim foam from surface. Reduce heat to medium and simmer, skimming the surface frequently, until chicken is cooked through, about 1 hour.
  • Transfer chicken to a plate. Strain broth into another large pot. Return chiles to broth, if a spicier broth is desired; discard remaining solids. Shred chicken meat; discard skin and bones. Transfer chicken meat to a medium bowl and set aside.
  • Meanwhile, set pot with strained broth over medium heat and add cilantro sprigs. Bring broth to a simmer; cook until reduced to 8 cups, about 1 hour. Discard sprigs and chiles, if using. Stir in 3 tablespoons lime juice. Season with salt, pepper, and more lime juice, if desired. Add chicken to broth. DO AHEAD: Can be made 2 days ahead. Chill until cold, then cover and keep chilled.
  • Attach deep-fry thermometer to the side of a large cast-iron skillet or other heavy skillet. Pour oil into skillet to a depth of 1". Heat over medium heat until thermometer registers 350°F-360°F. Working in batches, fry tortilla strips, turning occasionally, until crisp and golden brown, about 2 to 3 minutes per batch. Using a slotted spoon, transfer to paper towels to drain. Season with salt.
  • Cook corn over a gas flame or under a broiler, turning occasionally, until charred in spots. Let stand until cool enough to handle. Cut kernels from cobs in strips. Discard cobs. (Alternatively, cook kernels in a large skillet over high heat until charred in spots.)
  • Rewarm broth with chicken. Divide soup among bowls. Top generously with corn, tortilla strips, cilantro, tomatoes, avocado, and crumbled queso fresco.

1 4-pound chicken
1 onion, quartered
1 carrot, peeled, chopped
5 garlic cloves, smashed
2 dried chipotle chiles
1 jalapeño (with seeds), halved lengthwise
7 cilantro sprigs
3 tablespoons (or more) fresh lime juice
Kosher salt and freshly ground black pepper
Vegetable oil (for frying)
5 corn tortillas, cut in 1/2"-thick strips
2 ears of husked corn, or 2 cups frozen, thawed corn kernels
Chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco or mild feta
Ingredient info: Look for chipotle chiles at specialty foods stores and Latin markets.
Special Equipment
A deep-fry thermometer

SUPER EASY TORTILLA SOUP

A really easy and affordable quick meal that leaves lots of room for individual creativity. This is a big hit with my singer friends when they are sick. Its like a spicy chicken soup. You can also leave out the cheese and chips if you are trying for something light...

Provided by KMSoprano

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4



Super Easy Tortilla Soup image

Steps:

  • Puree the tomatoes in a blender or food processor.
  • Pour soup and tomatoes into a stockpot and warm over medium heat.
  • To serve, top with chips and cheese.
  • I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.

2 (19 ounce) cans chicken and wild rice soup (I prefer Progresso)
1 (10 ounce) can diced tomatoes with mild green chilies
1 cup sharp cheddar cheese, shredded
6 ounces tortilla chips, crushed

SUPER EASY TACO SOUP

A very easy very yummy taco soup. This version is vegetarian but you can add shredded chicken very easily.

Provided by superblondieno2

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Super Easy Taco Soup image

Steps:

  • Do not drain the cans!
  • Put in slow cooker until warm.
  • That's pretty much it.
  • Top with sour cream, chives, tomatoes, etc. or eat with blue corn tortillas.

Nutrition Facts : Calories 342.5, Fat 2.6, SaturatedFat 0.4, Sodium 1229.5, Carbohydrate 73.1, Fiber 16.9, Sugar 18.1, Protein 16.4

1 (1 1/2 ounce) envelope taco seasoning mix
1 (15 ounce) can corn
15 ounces diced tomatoes
15 ounces vegetarian baked beans
15 ounces black beans

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