CHICKEN TORTILLA SOUP I
This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g
TORTILLA SOUP WITH BLACK BEANS
Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
- Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.
Nutrition Facts : Calories 277 g, Fat 6 g, Fiber 8 g, Protein 13 g
TORTILLA SOUP WITH BLACK BEANS AND CORN
Simple and made with pantry staples. A Great homemade last minute meal. Also a good way to use up the bottom of the bag crushed tortilla chips.
Provided by Ambervim
Categories Low Cholesterol
Time 25m
Yield 12 cups
Number Of Ingredients 12
Steps:
- Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
- Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
- Season with salt and pepper.
- Bring to a boil, reduce to simmer.
- Add tortilla chips and cook until softened, about 2 minutes.
- Remove from heat and stir in lime juice.
- Season again with salt and pepper as needed.
- Serve with lime wedges and tortilla chips.
Nutrition Facts : Calories 136.8, Fat 2.7, SaturatedFat 0.5, Cholesterol 1.1, Sodium 68.5, Carbohydrate 23, Fiber 6.1, Sugar 2.5, Protein 7
SPICY BLACK BEAN & CORN TORTILLA SOUP
This recipe is a spicy & hearty soup with a tex-mex taste. I was looking for a filling, good-enough-to-be-a-meal soup that was big on taste and light on fat/dairy. It is best when served with all the garnishes so that each bite has a slightly different mix of the fresh flavor. It can be easily modified to be vegetarian/vegan by using vegetable broth (or base) and soy cheese.
Provided by Ashleybakes
Categories Stocks
Time 50m
Yield 8 bowls or more, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Saute' onion, garlic, & chopped peppers in oil until translucent.
- Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
- Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
- Simmer at a low boil for 10 minutes until thickened.
- Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.
Nutrition Facts : Calories 412.9, Fat 19.9, SaturatedFat 8.2, Cholesterol 33.9, Sodium 1340.9, Carbohydrate 40.5, Fiber 8.6, Sugar 9, Protein 19.6
BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS
Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.
Provided by Sabia
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
- Next, add the remaining ingredients (except for the cilantro and limes).
- Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
- Garnish with sour cream, parmesan cheese and toasted tortilla strips.
- Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
- Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
- Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
- Make sure to turn strips over halfway through the baking process.
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