Best In A Flash Tortilla Soup Recipes

EASY BLENDER VITAMIX TORTILLA SOUP

Steps:

• Heat a large saucepan over medium to high heat and add in olive oil.
• Add in onion, garlic, cumin, seasoning, salt, pepper, carrot, and bell pepper and sauté for 5 minutes until softened.
• Add in crushed tomatoes, broth, and half of the black beans, then stir to combine and bring to a simmer, about 2 minutes.
• Transfer everything to a high speed blender or Vitamix and blend on low, increasing slowly to full speed for 2 minutes until completely smooth.
• Add the corn and remaining beans to the blender and blend for 2-3 seconds just to combine.
• Pour hot soup into 2-3 bowls and garnish with tortilla chips, fresh cilantro, and any other garnishes as desired.

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

IN-A-FLASH TORTILLA SOUP

Steps:

• Cut 2 tortillas into strips; toss in bowl with 1 teaspoon oil. Bake on pan in 400° oven 10 minutes till crisp; put aside. Finely chop remaining 4 tortillas. In large saucepan, heat remaining teaspoon oil; add chicken pieces; cook and stir 5-6 minutes. Add chopped tortillas and remaining ingredients, except cheese; boil, then simmer 15 minutes. Serve topped with cheese and toasted tortilla strips.

TORTILLA SOUP

Steps:

• Preheat the broiler.
• Combine the chicken legs and thighs, chicken stock, olive oil, garlic and chile in a pot over high heat. Season lightly with salt and bring just to a boil. Reduce to a simmer and cook until the chicken is cooked though, about 30 minutes.
• Meanwhile, put the tomatoes cut-side up on a baking sheet. Broil until tender and very caramelized, about 8 minutes.
• Remove the chicken from the soup and let cool slightly. Discard the skin and shred the meat.
• Add the tomatoes to the soup and simmer for 4 minutes, then blend the solids into the stock with an immersion blender. Add the shredded chicken back into the soup along with the onions. Simmer for another 4 minutes. Season with salt and pepper.
• Spoon the soup into bowls and garnish with tortilla strips, guacamole, cilantro and sour cream.

SPEEDY TORTILLA SOUP

Steps:

• Heat oil in a 4-quart saucepan over medium-high heat. Saute onion, garlic, and parsley in hot oil until slightly browned, about 5 minutes. Add chicken and stir until well heated, about 2 minutes.
• Pour chicken broth into the saucepan; bring to a boil. Stir in corn, diced tomatoes, and taco seasoning. Reduce heat, cover, and simmer for 5 minutes. Uncover and stir in tostada chip pieces. Remove from heat and ladle into bowls.
• Garnish bowls with Cheddar cheese and dollops of sour cream.