GINA'S HOT AND SPICY TORTILLA SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
- Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.
SPICY SALMON TORTILLA SOUP
I love fish, but I don't like to cook it at home - so I make do with canned seafood products. Here's a different use for canned salmon that's quick, easy, and sounds yummy :)
Provided by Pinay0618
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain and chunk Alaska salmon, removing skin and bones.
- In large saucepan, add all ingredients except salmon and tortilla chips.
- Bring to boil over medium heat, stirring occasionally.
- Reduce heat to simmer and cook 5 minutes.
- Stir salmon into soup, heat through.
- Ladle into soup bowls.
- Top each bowl with ½ cup tortilla chips.
Nutrition Facts : Calories 316.6, Fat 7.2, SaturatedFat 1.3, Cholesterol 28.1, Sodium 906.6, Carbohydrate 44.9, Fiber 6.4, Sugar 0.3, Protein 19.4
SMOKY SHRIMP, HOMINY AND TORTILLA SOUP
Categories Soup/Stew Garlic Tomato Appetizer Sauté Shrimp Hot Pepper Healthy Cilantro Tortillas Hominy/Cornmeal/Masa Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.
- Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
- Bring soup to simmer over medium heat. Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets
SALMON QUESADILLAS
"I like simple recipes that get me out of the kitchen fast, so my husband and I can spend more time with our two boys," comments Heidi Main of Anchorage, Alaska. "These super-quick wedges are always a hit...and a tasty change of pace from salmon patties."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute garlic in oil until fragrant. Stir in the salmon, basil and pepper; heat through., Meanwhile, spread butter over one side of each tortilla. Place tortillas on a griddle, buttered side down. Sprinkle one half of each tortilla with 1/4 cup cheese and a fourth of the salmon; top each with 1/4 cup cheese. Fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut each into wedges; serve with guacamole or salsa.
Nutrition Facts : Calories 664 calories, Fat 39g fat (19g saturated fat), Cholesterol 142mg cholesterol, Sodium 1264mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
THE WORLD'S BEST TORTILLA SOUP
Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.
Provided by Velveteen Lion
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 19
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.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g
SPICY MEXICAN TORTILLA SOUP
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
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
SPICY TORTILLA SOUP
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
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.
TEXAS THICK & SPICY TORTILLA SOUP
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
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.
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