Best Tortilla Tomato Soup Recipes

BOBBY FLAY'S MESA GRILL TOMATO-TORTILLA SOUP

Steps:

• 1. Heat oil in a medium sauce pan over high heat. Add onions and cook until soft, add the garlic and cook for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and enough water just to cover the tomatoes. Bring to a boil, lower heat to medium and simmer until tomatoes are very soft and start to break down, approximately 30 minutes.
• 2. Carefully transfer the mixture to a food processor and process (in batches if needed) until smooth. Return to the saucepan, season with cayenne, salt and pepper and cook for 5 minutes. Ladle into bowls and garnish with cheese, avocado, cilantro and a few fried tortillas.

SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

Steps:

• Bring the broth to a simmer and add the chicken tenders, poach them for 6 to 7 minutes with a bay leaf.
• While the chicken poaches, heat the extra-virgin olive oil in a medium soup pot or deep skillet over medium high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon. Drain off the excess fat, leaving 2 to 3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes then stir in chipotles and tomatoes.
• Remove the chicken from the stock, dice it then add it to the soup. Pass the stock through a strainer then add it to the soup.
• Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with smoked cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at table to finish the soup.

TOMATO-TORTILLA SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
• Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
• Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

Steps:

• Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
• While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
• Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
• Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

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.

CHICKEN TORTILLA SOUP WITH BACON, CHIPOTLE, AND FIRE ROASTED TOMATO

Steps:

• Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

Steps:

• Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

CREAMY TOMATO TORTILLA SOUP

Steps:

• Place beans and tomatoes in a blender and puree until creamy.
• Pour into a medium saucepan, add sea salt and milk.
• Increase heat to medium, stirring frequently and bring to an almost boil.
• Reduce the flame to low and simmer 5 minutes.
• Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.

TOMATO-TORTILLA SOUP

Steps:

• Preheat oven to 375. Brush both sides of each tortilla with oil, using 1 tbsp of the oil. Cut the tortillas in half, then cut each half into 1/4" wide strips. Arrange strips on a baking sheet, sprinkle with salt, and bake until crips and golden, about 12 mins. Remove from oven and set aside. Heat the remaining 1 tsp of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 mins, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 min more. Add the broth and tomatoes, bring to boil, then reduce the heat to low and simmer for about 10 mins. Stir in lime juice. Remove the pan from the heat and puree with an immersion blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the Tortilla strips, a dollop of sour cream and a sprinkle of cilantro.

TOMATO AND TORTILLA CHIP SOUP

Steps:

• Heat oil in heavy large pot over medium high heat. Add onions and celery; saute until onions are tender and golden, about 15 minutes. Add garlic and jalapenos and saute 2 minutes. Add cumin and saute 1 minute. Add 6 cups chicken stock, tomato sauce and 1 cup cilantro; simmer 20 minutes. Stir in chips; simmer until chips are very soft, about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return to pot. Bring to simmer. Add more broth to thin soup if desired. Season with salt and pepper. Sprinkle with 1/2 cup cilantro; serve with lime.

TORTILLA TOMATO SOUP

Steps:

• Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
• Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
• Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
• Pour back in pan and reheat.
• Serve with crispy tortilla strips, sliced avacado, grated cheese.