I need a good recipe for tortilla soup.?

Answer 1

Crock Pot Chicken Tortilla Soup

1-2 lbs cooked chicken tenders
2-3 large potatoes
2 cans cream of chicken soup
1 can chicken broth
1/2 cup onion
1 tsp chili powder
1 small can green chillies
Fresh cilantro (to taste) (optional)
3 flour tortillas

Cut cooked chicken tenders and potatoes into cubes.
Chop onion into bite-size pieces.

Place all ingredients except tortillas into a crock pot
and cook on medium heat for 5-6 hours.

Cut flour tortillas into small strips.
Fry in batches in deep fat until slightly golden brown.

Ladle soup into bowls.
Top with fried tortillas and grated cheese.

Tortilla Soup

12 6-inch corn tortillas
1 T olive oil
1 medium Spanish onion, finely chopped
1/2 cup celery, finely chopped
2 cups cabbage, finely chopped
2 cups frozen corn
2 cups cut green beans
3 large cans whole tomatoes
(or equivalent amount of
fresh tomatoes)
salt to taste
1 dash hot sauce
fat-free sour cream, if desired

Directions:

Cut tortillas in 1-1/2 inch squares.
Sauté quickly in 2 teaspoons olive oil until crispy.
Pat with paper towel to remove excess oil.

Wrap in paper towels to keep warm, and set aside.

Sauté chopped onion in 1 teaspoon olive oil until golden.

Puree tomatoes in food processor or blender with all
juices, and pour into cooking pot with sautéed onions.

Add chopped celery, corn, green beans, and chopped cabbage.

Bring soup liquids to a boil, then lower heat and let
simmer until vegetables are tender (about 20 minutes).

Before serving, season liberally with salt
and add a dash of hot sauce for zip.

Place tortilla squares into soup bowls. Pour in soup.
Can be garnished with dab of fat-free sour cream if
desired.
Serves 6 to 8


Spicy Tortilla Soup
(makes 6 servings)

6 cups (1.4 l) 98% fat-free, no-salt-added canned chicken broth
canola oil cooking spray
1 cup (160 g) chopped white onion
2 jalapeño chile peppers, seeded and minced
2 cloves garlic, minced
2 cups (600 g) chopped plum tomato
1/2 tablespoon (7.5 ml) crushed dried oregano
freshly ground pepper to taste
6 fresh corn tortillas, cut into thin strips
1 cup (140 g) shredded cooked chicken breast
3/4 cup (84 g) shredded low-fat Monterey Jack cheese
1 small ripe avocado, pitted, peeled, and cut lengthwise into twelve wedges
2 scallions, white part and 2 inches green, chopped
3 tablespoons (12 g) chopped cilantro
1 fresh lime, cut into six wedges

In a large soup pot, bring chicken broth to a boil; reduce heat to simmer.
Lightly coat a large nonstick skillet with cooking spray. Add onion, chile
peppers, and garlic. Sauté over medium-low heat for 5 minutes, stirring
occasionally. Add tomato, oregano, and pepper. Sauté, stirring, for 1 minute.
Transfer mixture to soup pot and stir into simmering broth. Cover and simmer for
20 minutes.

Meanwhile, preheat oven to 450° (230°C), Gas Mark 8. Lightly coat a baking sheet
with cooking spray. Arrange tortilla strips in a single layer on the baking
sheet and bake until crisp, 5 to 7 minutes, tossing strips occasionally. Remove
from oven and set aside.
Stir cooked chicken into simmering soup.

To serve, place 2 tablespoons (14 g) shredded cheese in each of 6 shallow soup
bowls. Divide the soup equally between the bowls and top each serving with two
avocado slices and some of the scallion and cilantro. Float tortilla strips on
top and offer a wedge of lime to squeeze over each serving.


Tortilla Soup
Source: Full Moon Cafe
Makes 16 (8 ounce) servings.

1/2 Gallon Chicken stock
1/2 teaspoon white pepper

Combine these ingredients and bring to a boil

To thicken make a roux:
1/2 cup butter
1/2 cup flour

Melt butter. Stir in flour. Cook over low heat,
stirring constantly, until mixture is smooth and
thickened.

Stir roux into chicken stock.

1 cup Monterey Jack and Cheddar cheese mixed.
1 pint half and half
2 teaspoons diced jalapenos
1 (10 ounce) can Rotel tomatoes with chilies
1 cup cooked, diced chicken meat (Full Moon Cafe
marinates the chicken in fajita seasonings)

Add cheese to stock and stir until melted. Add
remaining ingredients to stock and heat. To hold,
place soup in top of double boiler over hot water. To
serve sprinkle individual servings with strips of
flour tortillas that have been deep fried. Garnish
with a dollop of guacamole and mixed cheese.

Answer 2

Tortilla Soup

4 cans chicken broth
2 onions (chopped)
2 tomatoes (largely chopped)
1 avocado (sliced)
2 cups tortilla chips
2 cups shredded cheese
1 teaspoon red peppers
2 tablespoons lemon juice
cilantro
olive oil
salt
pepper

1. In a stockpot, heat the olive oil and add the onions, salt, pepper and red pepper.
2. Cook for about 10 minutes.
3. Add the chicken broth, tomatoes and lemon juice.
4. Let it boil.
5. Cover, then let simmer for 25 minutes.
6. In the individual serving bowls, place 1/2 cup of cheese, 2 slices of avocado and 1/2 cup of the tortilla chips.
7. Fill the bowl with the soup mixture and top with a sprig of cilantro.
8. Serve.

Bon Appetit!!

Answer 3

Vegetarian Tortilla Soup

INGREDIENTS
2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced

DIRECTIONS
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Answer 4

Ingredients:

1 quart chicken broth
2 tomatoes, roasted and peeled
2 large cloves garlic, peeled
1 small white onion, peeled and chopped
2 guajillo chiles, seeded and deveined, soaked in hot water until soft
4 epazote leaves
1 tablespoon corn oil, plus enough to fry the tortillas
4 corn tortillas
crumbled queso fresco or mild feta cheese
sliced avocado
Mexican crema or crême fraiche
Chicharron (pork rinds) or shredded cooked chicken
Strips or rings of guajillo chile
Preparation:

In a large saucepan, bring the chicken broth to a simmer. Meanwhile, place the tomatoes, garlic, onion, chiles and epazote in the blender with just enough broth to allow the blades to turn, and puree.

In a separate saucepan, heat 1 tablespoon corn oil, add the puree and cook over medium heat for 15 minutes. Add the simmering broth, cook another 15 minutes; add salt to taste.

Cut the tortillas into Frito-size strips, fry in hot oil until crispy, and drain well.

Serve the soup with the tortilla strips in the broth and pass the cheese, avocado, crema, chile strips and chicharron or chicken separately, to be added by each diner.

Serves 4.

* 1.Some people prefer chile pasilla instead of guajillo.
2. Queso fresco=farmers cheese, NOT Monterey Jack, feta or cheddar cheese.

Answer 5

I think this is the one you are looking for...

Chicken Tortilla Soup

This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well.

6 servings

30 min prep

INGREDIENTS

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

DIRECTIONS

In a medium stock pot, saute onion and garlic in oil.
Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water.
Bring to boil and simmer for 5 to 10 minutes.
Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.

Answer 6

Chicken Tortilla Soup
Ingredients:

Chicken:

One 3-pounds chicken, cut up
8 cups water
3 tablespoons chicken base
1 stalk celery
1 white onion, chopped
2 bay leaves
1/2 teaspoon thyme
1/4 teaspoon oregano
6 sprigs parsley
1/4 teaspoon ground black pepper

Soup:

2 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
2 white onions, sliced
8 cloves garlic, minced
4 tablespoons chili powder
1 1/2 tablespoons ground cumin
4 cups chopped, roasted tomatoes, peeled and seeded
1/2 cup firmly packed chopped cilantro
Salt and pepper, to taste
Fried corn tortilla strips
1 1/2 cups shredded monterey jack cheese
1/2 cup chopped green onions with tops

Preparation:

Place chicken in a Dutch oven and add remaining ingredients in first list. Bring to a boil. Reduce heat, cover and simmer for 45-50 minutes.

Allow chicken to cool in stock. Strain off stock and save for soup.

Remove all skin and bones from chicken and shred the meat. Set aside. Sauté peppers and onions in oil for 5-7 minutes.

Add garlic, chili powder and cumin. Cook 3 minutes.

Add chopped tomatoes and cook 10 minutes to reduce liquid. Add chicken stock, shredded chicken and cilantro. Season to taste.

Bring to a boil, reduce heat and simmer 3 minutes. Skim to remove fat. To serve, place tortilla strips in soup bowls, ladle in soup and top with Jack cheese and green onions.

Answer 7

Ingredients
2 tablespoons lard
1 medium white onion, sliced
2 cloves garlic, peeled
1 tomato, roasted, cored and peeled
1 1/2 quarts chicken stock [preferably homemade]
coarse salt
4 to 6 corn tortillas
1/3 cup vegetable oil
1 to 2 dried chiles pasillas, stemmed, seeded and deveined
2 cups cubed Mexican queso fresco or Monterey Jack
1 lime, cut into 6 wedges

Method
In a medium skillet, heat 1 tablespoon of lard over medium-low. Add onion and whole garlic cloves; fry until deep golden – brown, 12 to 15 minutes. Scoop into blender or food processor, add tomato; process until smooth. Heat remaining tablespoon of lard over medium – high; when hot, add tomato mixture, stir constantly until thick and considerably darker, about 5 minutes. Scrape into large saucepan.

Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over medium-low heat; season with salt.

If tortillas are fresh or moist, let them dry out for a few minutes in single layer. Slice in half; slice the halves crosswise into strips 1/4 inch thick. Heat vegetable oil in a medium-small skillet over medium – high. When hot, add tortilla strips and fry, turning frequently, until crisp. Drain on paper towels. Cut chiles into 1 inch squares and fry in hot oil very briefly, 3 or 4 seconds; immediately remove and drain; place in small serving bowl.

Just before serving, divide the cheese among 6 bowls; top with fried tortilla strips. Ladle on hot soup and serve right immediately. Pass lime and toasted chiles separately.

Answer 8

make a can of chicken noodle soup heat up a tortilla and there u go