can anyone give me a recipe for tortilla soup ?

Answer 1

Quick Tortilla Soup
Ingredients:
1/2 cup (125 mL) chopped onion
1 jalapeño pepper, seeded and finely chopped
1 tbsp (15 mL) taco seasoning mix
1 garlic clove, pressed
6 cups (1.5 L) chicken broth
1/2 cup (125 mL) thick and chunky salsa

1/4 cup (50 mL) lime juice
2 cups (500 mL) chopped cooked chicken
1/4 cup (50 mL) snipped fresh cilantro
2 cups (500 mL) broken tortilla chips
Toppings such as grated queso fresco, diced avocado, sour cream and diced tomato (optional)


Directions:
1.In (4-qt./4L) Casserole, cook onion, jalapeño pepper, taco seasoning and garlic pressed with Garlic Press over medium-high heat 2-3 minutes or until crisp-tender. Add chicken broth, salsa and lime juice. Cover and bring to a boil; reduce heat to a simmer. Stir in chicken and cilantro.
2.Ladle soup into bowls using Ladle; sprinkle with broken tortilla chips and toppings, if desired.
Yield: 8 servings

Nutrients per serving: Calories 150, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 30 mg, Carbohydrate 10 g, Protein 12 g, Sodium 850 mg, Fiber less than 1 g

Answer 2

2 medium onions, coarsely chopped
4 medium tomatoes, coarsely chopped
3 tablespoons corn oil
4 corn toriallas, coarsely chopped
6 garlic cloves, minced
1 tablespoon chopped frest epazote or cilantro
1 tablespoon ground cumin
2 teaspoons chili powder
2 bay leaves
1/4 cup canned tomato puree
8 cups chicken broth
salt to taste
Cayenne to taste
1 cooked ddouble chicken breast,skinned, boned and cut into strips
1 avacado,peeled, pitted and cubed
1 cup shredded cheddar cheese
3 corn tortillas, cut into thin strips and fried crisp

Place the chopped onions in a blender or a food processor and puree;set aside. Repeat the process with the chopped tomaotoes.

Heat the oil in a large saucepan over medium heat. Saute the trtillas with the garlic and epazote until the tortillas are soft. Add the onion and tomato puree and bring to a boil. Add the cumin, chili powder, bay leaves, canned tomto puree, and chicken broth. Bring to a boil again, then reduce to a simmer. Add the salt and cayenne to taste and cook, stirring frequently, for 30 minutes. Skim any fat from the surface. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Makes 8 to 10 servings.

Okay, I actually typed all of this in but this is the best tortilla soup I have ever had. It makes a lot and I try to freeze some because once you have this - you will crave it.

Answer 3

TORTILLA SOUP

1 whole chicken breast (about 1 1/4 pounds)
4 cups chicken broth
1 onion, sliced
3 garlic cloves
2 tablespoons vegetable oil plus additional for frying the tortillas
a 14- to 16-ounce can tomatoes, drained
1/3 cup fresh lime juice
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced
(wear rubber gloves)
six 7-inch corn tortillas, halved and cut crosswise into 1/4-inch-wide
strips
chopped fresh coriander for garnish if desired



In a large saucepan combine the chicken breast, the broth, and 3 cups water, bring the liquid to boil, and simmer the chicken, covered, for 20 minutes, or until it is cooked through. Let the chicken cool in the broth. Transfer the chicken to a bowl, reserving the broth, discard the skin and bones, and shred the meat. In a heavy skillet cook the onion and the garlic in 2 tablespoons of the oil over moderate heat, stirring, until the onion is golden and in a blender or food processor purée the mixture with the tomatoes. Stir the purée into the reserved broth with the lime juice and the chilies and simmer the soup for 5 minutes.
While the soup is simmering, in the skillet, cleaned, heat 1/4 inch of the additional oil over moderately high heat until it is hot but not smoking, in it fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp, and transfer them as they are fried with a slotted spoon to paper towels to drain. Add the shredded chicken and the tortilla strips to the soup and simmer the soup for 1 to 2 minutes, or until it is heated through. Ladle the soup into heated bowls and garnish it with the coriander.

Makes about 8 cups, serving 6.

Answer 4

Tortilla Soup
• 2 chicken breasts halves, boned, skinned and cubed
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 3 medium tomatoes, peeled, seeded and chopped
• 4 cups chicken broth
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 mild green chile, seeded and chopped
• 2 Tbls vegetable oil
• 4 corn tortillas, halved and cut into 1/4” strips
• shredded Monterey Jack cheese
a little for each serving
• 2 Tbls coarsely chopped fresh cilantro or Italian parsley

Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring over medium heat until crisp; drain on paper towels.

Answer 5

Here are 2 that I have tried with great success-even my little ones like them :)-Enjoy!

Marie's Tortilla Soup Recipe
From Diana Rattray,
Crockpot tortilla soup from Marie.
INGREDIENTS:
2 chicken breasts halves, boned, skinned and cubed
1 onion, finely chopped
1 clove garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
4 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped
2 tablespoons vegetable oil
4 corn tortillas, halved and cut into 1/4 inch strips
shredded Monterey Jack cheese, a little for each serving
2 tablespoons coarsely chopped fresh cilantro or
Italian parsley
PREPARATION:
Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley.
Tortilla soup recipe shared by Mariezy
or
Quick Chicken Tortilla Soup
Recipe #977864 ratings
Quick, easy and tasty.
by KelBel

4 servings 10 min 5 min prep
Change to: servings US Metric
1 (15 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) jar salsa
1 1/2 cups diced cooked chicken breasts
1 cup instant rice
1 cup crushed tortilla chips
Garnishes
sour cream
shredded cheddar cheese
sliced avocados
sliced black olives
cilantro
Open the cans of corn, chicken broth, black beans, and salsa.
Pour everything into a large saucepan or stock pot.
Add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes.
Place 1/4 cup crushed tortilla chips per serving bowl, top with soup.
Garnish with sour cream, cheese, avocado, black olives, and/or cilantro.

Answer 6

Tortilla Soup Recipe courtesy Chef Russell Thornton, The Blue Corn Cafe & Brewery
Show: Sara's Secrets
Episode: You Asked For It!





There are many ways to make Tortilla Soup. Ours is a chicken-based version, but you could easily make it seafood or vegetarian. The main characteristics of this soup are a medium-bodied broth filled with chunky vegetables, lime and chile, and an overriding richness of corn masa.


1/2 cup each 1/2-inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato
1/2 cup roasted green chile, cut into a small dice
2 tablespoons vegetable oil, plus more for frying
4 cups chicken broth
2 tablespoons finely chopped garlic
1/4 teaspoon ground comino (cumin)
2 cups Enchilada Chicken, recipe follows
6 each white corn tortillas, cut into 1/4-inch wide strips
6 each blue corn tortillas, cut into 1/4-inch wide strips
3 tablespoons cornstarch
Chopped cilantro leaves, as needed
1 tablespoon fresh lime juice
Salt, as needed
1 cup crushed corn tortilla chips

Begin with a large pot. Saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes.
Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy. Drain well on paper towels. At the Blue Corn Cafe, we always have tons of chips around so we used crushed ones for garnish on the bottom of the soup bowl...the strips are added at the top. We, of course, use white and blue corn tortillas. If for some reason the blue variety are not available where you live, I suggest you immediately draft a letter to your Congressman! Yes, you can use all white or yellow tortillas.

To finish the soup, you've got to make some slurry. Yep...this will add just a little body to the soup. With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. This stuff feels and looks like...well, slurry. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat.

Add cilantro and lime juice. Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes.

Answer 7

Tortilla Soup 4 ounces onions, diced 4 ounces carrots, diced 4 ounces celery, diced 4 ounces bell peppers, diced (or any combination of above vegetables to make a total of 16 ounces) 3/4 gallon chicken stock 12 ounces stewed tomatoes (chef tomato) 8 ounces picante sauce 6 ounces taco seasoning (we use Lawry's) 8 ounces corn tortillas, shredded 8 ounces chicken breasts, poached & diced 8 ounces cheddar cheese spread 10 ounces milk Saute carrots, celery, onion and bell pepper in butter until tender. Add chicken stock and bring to boil. Add tomato, picante sauce, taco seasoning, chicken and corn tortillas. Let combined ingredients boil until corn tortillas are incorporated into soup. Reduce heat and add cheese. Simmer for 20 minutes or until cheese is melted and mixed well into the soup. Add milk and simmer for an additional 15 minutes. If thicker soup is desired, add more corn tortillas. Note: Any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.

Answer 8

Mexican Chicken-Tortilla Soup - 4 Servings
Use canned chicken broth for this south-of-the-border soup or make your own.


INGREDIENTS
3 1/2 cup chicken broth
2 whole small chicken breasts (about 1-1/2 pounds total)
1/2 cup chopped onion
1/2 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4 cup snipped fresh cilantro or parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 5-1/2 inch corn tortillas
1/2 cup cooking oil
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
DIRECTIONS
1. Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth. Let stand until cool enough to handle.
2. Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with two layers of 100-percent-cotton cheesecloth. Skim fat from broth; set broth aside.
3. In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.
4. Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
5. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Serve immediately. Makes 4 servings.

Answer 9

Enjoy!

Tortilla soup

INGREDIENTS:
1/4 bunch cilantro, well washed (leaves only)
2-3 garlic cloves
1/2 small onion, chopped
1 small can of green chilies
6 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
1 tsp. ground cumin
1 tsp. salt
2 tbsp. cornstarch dissolved in a small amount of water
Corn tortillas (about 10) cut into thin strips
vegetable oil
1-2 cups cooked chicken (2 oz. per serving)
Monterey Jack cheese (1 oz. per serving)
1-2 avocados, peeled, pitted and sliced


PREPARATION:
Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.
Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.

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CROCKPOT TORTILLA SOUP

INGREDIENTS:
2 chicken breasts halves, boned, skinned and cubed
1 onion, finely chopped
1 clove garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
4 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped
2 tablespoons vegetable oil
4 corn tortillas, halved and cut into 1/4 inch strips
shredded Monterey Jack cheese, a little for each serving
2 tablespoons coarsely chopped fresh cilantro or
Italian parsley

PREPARATION:
Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley.

Answer 10

Mmmm. You will love this yummy recipe.
Pour a bag of tortilla chips into a bowl of chicken broth. Heat and serve. Yummy!