Best Pastor Toms Tortilla Soup Recipes

Chicken-Tortilla Soup image

Provided by Martha Stewart

Number Of Ingredients 16

1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
3 cups water
1 1/2 tablespoons corn oil
4 plum tomatoes
2 small onions, halved lengthwise (unpeeled)
4 garlic cloves (unpeeled)
1/2 teaspoon coarse salt
1 1/4 cups fresh or frozen corn kernels
3/4 cup rinsed, drained canned chickpeas
5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
1/2 small avocado
2 tablespoons freshly squeezed lime juice
1 tablespoon minced jalapeno
3 tablespoons reduced-fat sour cream

Steps:

In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.
Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.

Nutrition Facts : Calories 307 g, Cholesterol 54 g, Fat 9 g, Fiber 5 g, Protein 27 g, Sodium 724 g

Tom Brown's Tortilla Soup Recipe image

Provided by deborah03

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

16 ounces tomatoes
1 medium onion, cut up
2 garlic cloves
4 tablespoons snipped cilantro
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs cooked and chopped chicken
2 -3 chipotle peppers (and little adobo sauce)
shredded monterey jack cheese
avocado, cut up
tortilla chips
sour cream

Steps:

In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.

Nutrition Facts : Calories 168.4, Fat 9.3, SaturatedFat 2.6, Cholesterol 38.8, Sodium 803.2, Carbohydrate 5.2, Fiber 0.9, Sugar 3.1, Protein 15.2

Pastor Tom's Tortilla Soup image

Provided by QueenB3143

Categories Spicy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 ounce) can tomatoes, undrained
1/2 medium onion, cut up
1 garlic clove
2 tablespoons snipped cilantro
1/4 teaspoon sugar
4 cups chicken broth
1 chipotle chile in adobo, and a little
adobo sauce (to taste)
tortilla chips, crunched
monterey jack cheese, shredded
sour cream
shredded chicken (optional)