CAULIFLOWER TORTILLAS
Rejoice, lovers of tacos and quesadillas who are also aiming to cut carbs! Make a nice big stash of these cauliflower tortillas, and keep them in your fridge or freezer for any time the craving strikes.
Provided by Food Network Kitchen
Time 1h45m
Yield 12 tortillas
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Remove the leaves and core from the cauliflower. Break the florets up into small pieces (including any thick stem parts). Transfer half of the cauliflower to a food processor along with half of the mozzarella. Pulse until the cauliflower breaks down and looks like rice. Transfer to a large bowl and repeat with the remaining cauliflower and mozzarella.
- Toss the cauliflower mixture with 1 teaspoon salt and let sit for 10 minutes. Scoop batches of the cauliflower mixture onto a clean kitchen towel and squeeze out any excess moisture. Transfer to another large bowl, then add the eggs and mix to combine.
- Line 2 large baking sheets with parchment paper and oil the paper. Scoop out leveled 1/4 cups of the cauliflower mixture and evenly space 6 mounds on each baking sheet. Use your fingers to press and spread the mixture out into neat rounds about 5 inches wide (just like regular tortillas), making sure there aren't any holes. Bake, rotating the baking sheets halfway through, until the tortillas are firm and browned on the bottom, about 20 minutes. Cool completely on the baking sheets. Wrap and refrigerate for up to 5 days or freeze for up to 1 month.
- To use the tortillas for tacos: Heat a little oil in a small nonstick skillet over medium-high heat. Add a tortilla and cook until warmed through and browned in spots, about 30 seconds per side.
- To use the tortillas for quesadillas: Cook as you would a quesadilla made with corn or flour tortillas.
INSTANT POT® CHICKEN AND TORTILLA SOUP
Perfectly seasoned tortilla soup in under 1 hour. Delicious! Top soup with a dollop of sour cream, non-fat Greek yogurt or non-fat cottage cheese, grated cheese, crushed tortilla chips or tostadas, and avocado.
Provided by Laura
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
- Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 28.5 g, Cholesterol 42.7 mg, Fat 4.1 g, Fiber 4.4 g, Protein 20.1 g, SaturatedFat 0.7 g, Sodium 1345.4 mg, Sugar 5.7 g
TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
THE WORLD'S BEST TORTILLA SOUP
Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.
Provided by Velveteen Lion
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g
EASY TORTILLA SOUP
A friend passed this on to me. It is wonderful besides being so easy.
Provided by SIKES
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Yield 2
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.
Nutrition Facts : Calories 976.9 calories, Carbohydrate 103.6 g, Cholesterol 74.4 mg, Fat 50.2 g, Fiber 10.5 g, Protein 34 g, SaturatedFat 16.3 g, Sodium 3959.5 mg, Sugar 6.4 g
TORTILLA SOUP I
This is a favorite among us Texans, and there are so many diverse ways to prepare it. I have experimented with more entailed recipes, and came up with this one which is just as delicious as the labor intensive ones. Pass around chopped cilantro, cubed avocados, and crumbled Jack cheese for garnish.
Provided by Joelene Craver
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
- Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
- Place toasted tortilla strips in each bowl and pour soup over strips.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 16.5 g, Cholesterol 35 mg, Fat 2.8 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 0.6 g, Sodium 37.8 mg, Sugar 1.8 g
More about "tortilla soup with roasted cauliflower rice recipes"
VEGETARIAN TORTILLA SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (126)Calories 408 per servingCategory Soup
- If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.
- In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.
- Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.
- Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.
ROASTED CAULIFLOWER SOUP - SPEND WITH PENNIES
From spendwithpennies.com
TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE' - KEEPRECIPES
From keeprecipes.com
MEXICAN CAULIFLOWER RICE (LOW-CARB RECIPE!) - NO SPOON …
From nospoonnecessary.com
CREAMY ROASTED CAULIFLOWER SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
PRESSURE COOKER CHICKEN TORTILLA SOUP WITH RICED CAULIFLOWER …
From greengiant.com
ROASTED CAULIFLOWER RICE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
HOW TO MAKE CAULIFLOWER TORTILLAS - RECIPE WITH 4 INGREDIENTS
From wholesomeyum.com
ROASTED CAULIFLOWER SOUP | THE MEDITERRANEAN DISH
From themediterraneandish.com
TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE' RECIPE
From pinterest.ca
TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE' - DINING AND COOKING
From diningandcooking.com
15 COZY MEXICAN SOUP RECIPES - SLENDER KITCHEN
From slenderkitchen.com
CHICKEN TORTILLA SOUP | RASTELLI'S
From rastellis.com
TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE' RECIPE
From pinterest.com
TORTILLA SOUP WITH ROASTED CAULIFLOWER RICE RECIPES
From wikifoodhub.com
TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE' RECIPE
From pinterest.com
TORTILLA SOUP RECIPES
From allrecipes.com
TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE' RECIPE
From cooking.nytimes.cf
You'll also love