Best Tortilla Corn Soup Recipes

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS

Steps:

• In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
• Next, add the remaining ingredients (except for the cilantro and limes).
• Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
• Garnish with sour cream, parmesan cheese and toasted tortilla strips.
• Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
• Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
• Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
• Make sure to turn strips over halfway through the baking process.

CHICKEN, POBLANO AND CORN TORTILLA SOUP

Steps:

• Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat; remove the chicken to a plate.
• Working in two batches, transfer the soup to a blender and carefully blend until very smooth (the liquid will be very hot). Clean out the pot and return the soup to the pot; season with salt.
• Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds.
• Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens.

SPICY BLACK BEAN & CORN TORTILLA SOUP

Steps:

• Saute' onion, garlic, & chopped peppers in oil until translucent.
• Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
• Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
• Simmer at a low boil for 10 minutes until thickened.
• Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.

TORTILLA, BLACK BEAN, CORN AND TOMATO SOUP

Steps:

• Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
• Add tomatoes, beans, broth, corn and 1 cup of water.
• Season with salt and pepper.
• Bring to a boil.
• Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
• Remove from heat and stir in lime juice.
• Season with salt and pepper if it needs it.
• Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
• Enjoy.

CORN AND CRAB SOUP WITH CRISPY TORTILLA STRIPS

Steps:

• Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 teaspoon salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure 4 cups.
• Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 8 minutes. Add garlic, jalapeño, ancho chile powder, and lime peel; stir 1 minute. Remove from heat.
• Reserve 1/3 cup crabmeat for garnish. Combine 2 cups corn kernels and 1 cup corn broth in blender; puree until almost smooth. Add to saucepan with onion mixture. Add remaining 3 cups corn broth and 1 1/2 cups corn kernels; bring to simmer. Add remaining crabmeat, 1 teaspoon lime juice, and 1/3 cup chopped cilantro leaves. Season to taste with salt, pepper, and more lime juice, if desired.
• Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips and serve.

TORTILLA CORN SOUP

Steps:

• Preheat oven to 425°F.
• On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
• Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
• After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
• Cook 10 minutes more.
• Ad lime juice, cilantro and and stir.
• For tortilla chips:.
• Spray a baking sheet and spray 4 tortillas with cooking spray.
• Sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
• Place several strips over soup.
• Garnish with crema, avocado, salsa, hot sauce, etc to taste.

ROASTED CORN CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
• Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
• Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
• Remove the chicken to a platter; cool briefly.
• Pull the meat from the bones; discard bones and skin, reserve meat.
• Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
• Portion chicken meat and corn kernels into serving bowls; ladle soup over.
• Add optional garnishes at the table.
• *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
• *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.

TORTILLA SOUP WITH FIRE-ROASTED CORN AND CHIPOTLE CREMA

Steps:

• Set a stovetop burner to medium heat, and, using a pair of tongs, hold the corn directly over the fire. Roast the corn over the open flame until golden brown, about 8 minutes. Rotate the corn and continue roasting until the entire surface of the corn is browned. Set the corn aside to cool, and once cooled, cut the kernels from the cob and set aside until ready to use. Use the same technique with the poblano pepper, being sure to char the skin until it is black. Once the pepper is charred, place in a sealable plastic bag and allow to steam. After 5 minutes, remove the pepper from the bag and peel off the charred skin. Discard the seeds and stem end, and set the pepper aside. In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin, salt and coriander. Add the seasoned chicken and cook until brown. Add the onions and garlic and cook, stirring, for 5 minutes. Dice the poblano and add. Add the corn and reserve some for garnish. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil then reduce to a simmer. Simmer for 20 minutes. Add the cilantro and lime juice, stir to combine, and remove from the heat. Cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with some of the diced avocado, reserved charred corn, fried tortilla strips, and Chipotle Crema. Chipotle Crema: Place all the ingredients in a bowl and stir to combine. Serve with the soup.

TORTILLA SOUP WITH BLACK BEANS AND CORN

Steps:

• Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
• Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
• Season with salt and pepper.
• Bring to a boil, reduce to simmer.
• Add tortilla chips and cook until softened, about 2 minutes.
• Remove from heat and stir in lime juice.
• Season again with salt and pepper as needed.
• Serve with lime wedges and tortilla chips.

CORN TORTILLA SOUP

Steps:

• Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro.
• To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes

CA KITCHEN WHITE CORN TORTILLA SOUP

Steps:

• Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
• transfer to an 8 quart pot.
• Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. (You can also process in batches in a blender).
• Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

BLUE CORN TORTILLA SOUP

Steps:

• Chop vegetables and place into a 4-quart pot.
• Sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
• Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
• Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
• Add heavy cream, and salt and pepper.
• Remove from the heat place soup into a blender& blend until smooth.
• Watch not to fill the blender to high.
• The soup can scald you.