I need a good recipe for tortilla soup?

Answer 1

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
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
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 2

Chicken Tortilla Soup:

Servings: 6

1/2 c Onion; Finely Chopped, 1 Med
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped
1 T Red Chiles; Ground
3/4 t Basil Leaves; Dried
1/2 t Salt
1/4 t Pepper
15 oz Tomato Puree; 1 can
1/2 c Vegetable Oil
10 ea 6"-dia Corn Tortillas; *
2 c Chicken Breasts; Cooked, **

GARNISHES---------------------------------
1 x Avocado Slices
1 x Cheese; ***

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
drain. Divide tortilla strips and chicken among 6 bowls; pour broth over
chicken. Top with cheese and avocado slices.

Answer 3

Tortilla Soup 1


INGREDIENTS:
1 tablespoon vegetable oil 1 rib celery, sliced 1/2 cup sliced carrots
3 green onions, sliced 4 cloves garlic, minced 2 cans (about 14 ounces each) chicken broth
1/3 to 1/2 cup lime juice baked tortilla strips 1/2 cup chopped tomato
1/2 small avocado, chopped 1/4 cup chopped seeded cucumber 2 tablespoons finely chopped fresh cilantro


1 Heat oil in medium saucepan over medium heat. Add celery, carrots, green onions and garlic; cook and stir about 5 minutes or until tender. Add chicken broth and lime juice; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Meanwhile, prepare baked tortilla strips.
2 Ladle soup into 4 bowls; divide tomato, avocado and cucumber among bowls. Sprinkle with cilantro and tortilla stips. Serve immediately.

Tortilla Soup 2
Ingredients
•1 lb. ground beef, turkey, or chicken. We used ground turkey.
•2 jars (16 oz) salsa
•2 cans (14 oz) vegetable or chicken broth. We used chicken broth.
•1 can (7 oz) whole kernel corn (undrained)
You can substitute ground turkey or chicken for the beef.
Instructions
1.Brown ground beef, drain.
2.Add the salsa, vegetable broth, and corn.
3.Bring to boil,then simmer for 10 minutes.
4.Serve in bowls and top with crushed tortilla chips and shredded cheese.
This makes enough for a little more that four good sized soup bowls. It reheated well the next day. We used Pace medium heat salsa, which made for a pretty spicy soup. You can mix jars of medium and mild if you desire something with a little less kick. The next time we make this, we're considering using sliced, browned chicken instead of ground meat.


Tortilla Soup 3
4 each tortillas de Maiz (corn tortillas) -- cut in slices
1 cup tomato sauce
1 mediumd onion -- chopped
4 cups or 5 cups of chicken broth
1 teaspoon or cube chicken broth dried
salt and pepper vegetable oil For Adorn cream cheese avocado Optional:
2 each chile pasilla dried -- 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 avoca do,

Answer 4

TORTILLA SOUP

6 CORN TORTILLAS
1 CAN (15OZ) FAT FREE CHICKEN BROTH
2 CUPS WATER
1 ONION, CHOPPED
1 CLOVE GARLIC, MINCED
3 CARROTS, CUT INTO 1 INCH STRIPS
2 STALKS CELERY, SLICED
1 CAN (4OZ) DICED GREEN CHILES
1/8 TSP. CUMIN
1/2 TSP. OREGANO
1/4 CUP CHOPPED CILANTRO
SALT AND PEPPER TO TASTE
1/3 CUP SHREDDED LOW FAT JACK CHEESE

CUT TORTILLAS INTO THIN STRIPS AND BAKE, ON COOKIE SHEET, IN AT 400 OVEN UNTIL CRISP. COMBINE CHICKEN BROTH, WATER, VEGETABLES AND SEASONINGS AND SIMMER FOR 30 MINS. WHEN READY TO SERVE PLACE EQUAL AMOUNTS OF TORTILLA STRIPS IN BOTTOM OF EACH BOWL AND LADLE SOUP INT BOWLS. GARNISH WITH CHEESE.

Answer 5

Glass jar of salsa
Can of corn juice and all
2 chicken breasts shredded and cooked thoroughly before eating
Chilli powder (optional)
Red peppers (optional)
I put this all in a crock pot on low in the morning, when i return home i shredded the chicken with 2 forks and add it back.
Served with tortilla chips and topped with low fat cheese.
Healthy and a low fat meal!
hope this was what you were looking for.
Blessings and enjoy if you decide to try it out.

Answer 6

Here are some recipies, all nice:

http://www.cooks.com/rec/doc/0,1749,156188-230192,00.html ...Chicke & lime tortilla soup

http://www.elise.com/recipes/archives/002087tortilla_soup.php ...another yummy one! Incl. Pictures.

My mouth is watering already. Enjoy!