Best Ginas Hot And Spicy Tortilla Soup Recipes

SPICY MEXICAN TORTILLA SOUP

Spicy Mexican Tortilla Soup image

This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
1 cup Tortilla chips or strips

Steps:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g

TEXAS THICK & SPICY TORTILLA SOUP

Texas Thick & Spicy Tortilla Soup image

I came up with this after several attempts and still tweaking. Starting with a bland one I found in a cookbook and deleted and added until I got the taste and consistency I liked. Most of the ones I had tried were watery and bland. This is a hot soup. If you don't like hot and spicy, don't make it ,,, you won't like it. I'm from Texas where we like our women, chili and most everything else hot. To make it even hotter, add the whole can of Rotel and leave the Jalapeño seeds in. This will generously serve 6 people. Add garnish if you must or just pour it up and enjoy with a cool glass of iced tea or man beverage of your choice. You can use generic brands for the ingredients but if you are health conscious, check the labels for fat and cholesterol content. The generics I have looked at are usually higher in both compared to name brands.

Provided by Terpen

Categories Chicken Breast

Time 1h30m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 (13 ounce) can shredded cooked chicken breasts, - 98% fat free
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 jalapeno, seeds removed and diced (3-inch )
2 garlic cloves, diced
1 (14 1/2 ounce) can chicken broth
1 (10 ounce) can rotel
1 (14 ounce) can cream-style corn
1 (16 ounce) can refried beans, Fat Free
1 (10 ounce) can cheddar cheese soup
1 (1 1/4 ounce) package taco seasoning
8 corn tortillas, cut into small triangular wedges

Steps:

Pour Chicken Broth into 6 quart stockpot.
Drain water from chicken, break apart and add to the broth.
Add 1/2 of the pkg of Taco Seasoning... save the rest for next time.
Add 1/2 of the can of Beans.
Add 1/2 of the can of Rotel.
Add remaining ingredients except for the Corn Tortillas.
Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.

SPICY TORTILLA SOUP

Spicy Tortilla Soup image

This recipe is from 'Mexico- One plate at a time' by Rick Bayless. It is very different from the usual tortilla soups. The soup is quite thin but so flavorful & spicy. I added cumin although the actual recipe does not call for it.

Provided by daisy M

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

6 corn tortillas
4 cloves garlic, whole
1 medium white onions or 1 medium red onion, chopped
2 dried pasilla peppers or 1 ancho chili (can add more based on spice preference)
4 -6 plum tomatoes or 2 medium round tomatoes, roughly chopped
6 cups chicken broth
1 sprig epazote
salt
1 teaspoon ground cumin (optional)
2 tablespoons vegetable oil
6 ounces queso fresco or 6 ounces any crumbly cheese
6 ounces cheddar cheese or 6 ounces monterey jack cheese, shredded
1 ripe avocado, cut into 1/2 inch cubes
1 large lime, sliced
cilantro, finely chopped

Steps:

Cut tortillas into 1/4 inch strips.
Bake at 400 degrees until golden brown and crisp.
Add oil to a saucepan and heat.
When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
Remove and drain on paper towels.
Add garlic and onion to the oil.
Reduce heat and cook them until golden.
Add them along with chiles to a food processor.
Add tomatoes to the food processor.
Blend all into a smooth puree.
Set a saucepan over medium heat.
Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
Now add the broth, cumin and epazote to the paste.
Mix well.
Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
Season with salt.
Divide cheeses and avocado among soup bowls.
Add a ladle of soup and top with some tortilla chips and cilantro.
Serve lime slices alongside.