Looking fr Mexican soup recipe?

Question

Hi

Looking for GREAT!! mexican soup recipe, can be either veggie or with meat. I had some AWESOME!! Tortillia soup a few days ago and now have the craving to try and make my own

Answer 1

They sound yummy. Thanks for thr recipes!

Answer 2

Mexican Tortilla Soup

Recipe By : Patricia Wriedt
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each tortillas de Maiz (corn tortillas) -- cut in slices
1 cup tomato sauce
1 md onion -- chopeed
4 cups or 5 cups of chicken broth
1 teaspoon chicken broth dried
salt and pepper
vegetable oil
For Adorn
cream
cheese
avocado
Optional:
2 each chile pasilla dryed -- fried

In vegetable oil fry the tortilla slices, when done keep in a paper
towel. In a little amount of vegetable oil fry the onion and when it's
transparent add the tomato sauce, cook and add the broth, salt and
pepper and seasoning chicken brot h. When serve add the tortilla, the
chile pasilla dry previously fried and cut i n little pieces, one
tablespoon of cream, the cheese and a little slice of avocado

This chick can't spell, but I bet she can really cook!!! - Lexi

Answer 3

this is an old family recipe from a guy mexican i was in the service with in the early sixties....you take 1 tbsp of oil and i chopped onion5 tpmatillos husked and quartered and 3 to 4 cloves of garlic chopped ...then to this add 2 ears of corn that has been removed from ear...It is best if you can roast 4 ears on your grill....then remove the corn from the ears and make 2 piles.........then add 3 tbsp ciliantro to the corn 1 pile and the sauteed items add 3 cups veggie stock...v 8 will work but veggie stock is betterbring all this to a boil....then take it all and puree in a blender then to that add 1 jalapeno and 2 lg red peppers the rest of corn and 1 cup of stock... that have been sauteed and the remaining corn add 1 tbsp sugar and salt and pepper to taste.........serve with a relish made from tomato and cilantro and green onions chopped and lime juice added....this is a very old mexican recipe.......he said hi grandmother gave it to him...he had it written in mexican.....i have it written on a napkin......by him.....

Answer 4

Six Can Chicken Tortilla Soup

INGREDIENTS
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 with green chile peppers, drained
DIRECTIONS
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.

Slow-Cooker Chicken Tortilla Soup

INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
1 tablespoon vegetable oil
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Tortilla Soup II

INGREDIENTS
4 boneless chicken breast halves, cooked and shredded
2 (14.5 ounce) cans chicken broth
1 (4 ounce) can diced green chiles
1 (10 ounce) can diced tomatoes with green chile peppers
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
4 (10 inch) flour tortillas
1 tablespoon olive oil
DIRECTIONS
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Chicken Tortilla Soup I

INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
2 cups crushed tortilla chips
1 sliced avocado
2 cups shredded Monterey Jack cheese
1/2 cup chopped green onions
DIRECTIONS
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.

Answer 5

Mexican Seven Seas Soup (Caldo de siete mares)
Guajillo sauce base:

3 cloves garlic, unpeeled

8 medium-large dried guajillo (or New Mexico) chilies, stemmed, seeded

1/2 C. water

1/2 t. dried oregano

1/8 t. freshly ground pepper

Pinch ground cumin

1 T. vegetable oil or olive oil

Soup:

3 quarts fish broth or chicken broth

2 large sprigs of epazote or cilantro

2 t. salt, about

Sugar

6 small boiling potatoes, cut into 3/4-inch chunks

2 C. diced zucchini or chayote

2 ears corn, shucked, cut crosswise into 3/4-inch rounds, optional

1 lb. tightly closed fresh mussels or clams, scrubbed, beards removed

1 1/2 to 2 1/2 lbs. boneless, skinless rockfish, bass or cod, cubed

12 medium-large shrimp, peeled, deveined

Toppings:

2/3 C. finely chopped white onion, rinsed under cold water, drained

1/2 C. loosely packed chopped cilantro

1 large lime, cut into wedges

For the sauce, cook garlic in a heavy skillet over medium heat, turning, until soft and slightly blackened, about 4 minutes. Let cool; peel.

Using the same skillet, toast the chilies 1 or 2 at a time, flattening and pressing down on each with a spatula for a few seconds; turn, press again. Cover toasted chilies with hot water; let stand, stirring occasionally, until softened, about 30 minutes. Drain; discard water.

Put chilies, garlic, water, oregano, pepper and cumin in a food processor or blender. Blend to a puree, adding more water if necessary. Press through a medium-mesh strainer into a bowl. Discard remaining solids. Heat the oil in a heavy large pot over medium-high heat. Add the puree; cook, stirring, until reduced to a thick paste, about 5 minutes.

For the soup, add the broth and epazote to the guajillo sauce; simmer 45 minutes over medium heat, stirring occasionally. Taste; season with salt. Add sugar if necessary.

Add the potatoes to the hot broth. Simmer uncovered until the potatoes are nearly tender, about 5 minutes. Add the zucchini; cook 3 minutes. Add the corn and mussels; simmer until the mussels open, about 2 minutes. Add fish cubes; cook 2 minutes. Stir in the shrimp; remove from heat. Cover; let stand 3-4 minutes. Serve in large bowls. Pass the onion, cilantro and lime wedges.

Yield: 6 servings



Tortilla Soup Recipe
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
1 medium onion chopped
1 jalapeno pepper, chopped
2 cloves garlic, minced
2 tbsp. Oil
2 pounds stew meat, optional
1 14oz. can tomatoes
1/2 jar Tejano salsa (click here to order)
1 10 1/2 oz. can beef broth
1 10 1/2 oz. cans water
1 10 3/4 oz. can chicken broth
1 10 3/4 oz. can tomato soup
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
2 tsp. Tabasco sauce
4 tortillas, cut in 1" squares
1/4 cup grated Cheddar cheese

Directions:
Saute the first 5 ingredients in a large skillet.
Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes.
Add tortillas and cook 10 minutes.
Pour into mugs and sprinkle with cheese.
With your first sip you will leave your chair, but quickly sit down and continue to sip. HOT but so good!
Serves 6-8.

Flour Tortilla Recipe.
http://www.texmextogo.com
Ph.713.995.5502

Ingredients:
2 cups un-sifted Bread Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Lard, chilled
3/4 cup Warm Water

Directions:
Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers until you have completely crumbled it in. Slowly add the warm water and mix with a large spoon. Take the ball out and put on a "floured" board and knead 3-5 minutes-until elastic. Store in a warm place inside an oiled, plastic bag for 1 hour. Pinch off pieces of dough about the size of a golf ball (1 inch) and let rest 15 minutes. Roll the balls into circles approximately 7 inches in size. Cook on a HOT (450-degrees) griddle turning only once. Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. The best homemade tortillas by far!
Yield: 9-10 tortillas.



Corn Tortillas Back to the top
http://www.texmextogo.com
Ph.713.995.5502

Ingredients:
We are all familiar with both the corn and flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the staple.

4 cups masa harina *
1/2 tsp. Salt
21/2 cups hot but not boiling water

*Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.


Directions:
Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.

To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the tortillas are cooked. Serve right away as this is when they are the best. The best homemade tortillas by far!



Flour Tortillas Back to the top
http://www.texmextogo.com
Ph.713.995.5502

Ingredients:
Flour tortillas made a late appearance on the Mexican table and became the bread staple in the northern states only. They are traditionally made with lard but for health reasons, tortilla factories and chefs have switched to vegetable shortening or vegetable oil.

3 cups unbleached all-purpose flour
1 tsp. Salt
1/3 cup vegetable oil or shortening
1 cup warm water but not boiling

Directions:
Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough. Add water and mix until you can gather the dough into a ball. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.

To form the tortillas, divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8 inch circle. Layer the circles between sheets of plastic wrap as you go.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until beginning to smoke. Place a tortilla in the pan and cook for 30 seconds. Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds. Remove and continue until all the tortillas are cooked, stacking them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days. The best homemade tortillas by far!