Recipie ideas for Tortilla Soup?!
Recipie ideas for Tortilla Soup?
my bf just mentioned that he'd like some tortilla soup that was homemade at some point soon. any good ones floating around out there? oh, and if you dont mind puting a hot/spicy rating on it, just so we know. Thanks in advance!
Answers:
Hi !!!
Here you go...
Authentic Chicken Tortilla Soup
******SPICY*******
8 servings
1? hours 20 min prep
4 boneless skinless chicken breasts, cooked and diced
1-2 tablespoon vegetable oil
1 large yellow onion
1 tablespoon minced garlic
2 tablespoons flour
1 3/4 tablespoons flour
3 cups water
1 (11 ounce) can Rotel Tomatoes
1 (14 ounce) can diced tomatoes
1/4 cup fresh cilantro
1/4 teaspoon sugar
1 tablespoon Tabasco sauce (or less)
8 ounces cheddar cheese, shredded
8 ounces tortilla chips
Saute onion and garlic in oil. Stir in 2 tblsp. flour.
While simmering, whisk the rest of the flour with water and add to the onion and garlic saute. Simmer 10 minutes.
Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
Stir in sugar and Tabasco. Simmer 10 minutes.
Add cheese and let it melt (low heat).
Crumble tortilla chips into soup and let it set for 15 minutes before serving.
Serve with additional cheese and tortilla chips, if desired.
--------------AND THIS ONE, I HAVE MADE THIS SEVERAL TIMES & WE LOVED IT...
Luby's Cafeteria Tortilla Soup
A mouthwatering, savory soup courtesy of the Houston chronicle for fans of cafeteria cuisine.
20 servings
35 min 10 min prep
3 quarts chicken stock
1 1/2 (12 ounce) cans whole canned tomatoes
2 3/4 teaspoons ground cumin
1/2 garlic clove, minced
1 tablespoon salt
2 1/2 teaspoons ground pepper
1 1/2 (12 ounce) cans cream-style corn
3 1/2 cups shredded American cheese
1/2 cup cornstarch
1 cup cool water
1 lb ground beef
1/3 cup chopped onions
tortilla chips (to garnish)
shredded cheddar cheese (to garnish)
sour cream (to garnish) (optional)
Bring broth to a boil in a large pot.
Crush tomatoes by hand and add with juice to broth.
Add cumin, garlic, salt, pepper, corn, and American cheese.
Bring to a boil again.
Dissolve cornstarch in cup of cool water in small bowl.
Add to boiling soup slowly while stirring constantly.
Let simmer 10 minutes.
While soup simmers, sauté ground beef in skillet with chopped onion.
Drain off any grease.
Turn soup off, and add cooked beef mixture.
Serve with sour cream, shredded Cheddar cheese and tortilla chips.
Source(s):
http://rds.yahoo.com/_ylt=a0geu9w2tgjgz9...
http://rds.yahoo.com/_ylt=a0geu.hdtwjgyc...
www.recipezaar.com has the recipe and with ratings, too. go there, the site is free.
here try this it will be a little spicy for other recipes like this
http://tastefullysimple.com/web/dgoodacr...
Chicken Tortilla Soup
Ingredients
2 tsp. Sí Sí Cilantro? Spicy Dip Mix
4 cooked, shredded boneless, skinless chicken breasts
1 minced garlic clove
2 (14.5 oz.) cans chicken broth
2 (14.5 oz.) cans chopped, stewed tomatoes
1 cup salsa
1 Tbsp. cumin
8 oz. shredded Monterey Jack cheese
Sour cream
Blue Aztec Chips
Directions
Combine first 7 ingredients in slow cooker. Cover; cook on low 8 - 10 hours. Divide shredded cheese among 6 individual soup bowls; ladle soup over cheese. Sprinkle with chips; top with sour cream. Makes about 6 servings.
hope you like it
HI!
Type Simply Recipes in your computer and there is a good recipe for tortilla soup. Calls for jalapenos so may be some-what hot. Hope you like it if you decide to give it a try.
You received a lot of good recipes already. How about an easy to fix one --
Six Can Chicken Tortilla Soup
Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes (Rotel) with green chile peppers, drained (Save the juice in case you need more broth later in case it is too thick.)
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies.
Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
Enjoy! ~-~
ingredients
4 5-inch-diameter corn tortillas, halved, cut into thin strips
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
6 garlic cloves, minced
1/2 teaspoon dried oregano
7 cups canned low-salt chicken broth
2 15-ounce cans golden hominy, drained
1/3 cup canned crushed tomatoes with added puree
2 teaspoons chopped canned chipotle chilies
1 pound uncooked small shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
Lime wedges
preparation
Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.
Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Saute until vegetables are crisp-tender, about 10 minutes. Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
Bring soup to simmer over medium heat. Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately
Chicken Tortilla Soup:
30 min 30 min prep
6 servings
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon oregano or italian seasoning
1 (28 ounce) can tomatoes, crushed
1 (10 3/4 ounce) can chicken broth
1 (10 3/4 ounce) can water
1 cup corn
1 cup white hominy (optional)
1 (4 ounce) can green chili peppers, chopped
1 (14 1/2 ounce) can black beans, rinse and drained
1/4 cup cilantro, chopped
2 boneless chicken breasts, cooked and chopped
avocados, chopped
monterey jack cheese, shredded
green onions, chopped
tortilla chips, crushed
1. In a medium stock pot, saute onion and garlic in oil.
2. Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water.
3. Bring to boil and simmer for 5 to 10 minutes.
4. Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.
5. Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.