Best Zesty Tortilla Soup Recipes

ZESTY TORTILLA SOUP

Zesty Tortilla Soup image

Because my whole family likes Mexican food, we find this soup especially appealing. It has just the right amount of zip without being overwhelming. -Tammy Leiber, Navasota, Texas

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 18

Ingredients

1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
2 pounds beef stew meat, cut into 1-inch cubes
2 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef broth
1 can (10-1/2 ounces) chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon hot pepper sauce
10 corn tortillas (6 inches)
Shredded cheddar cheese, sour cream and sliced green onions, optional

Steps:

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. , Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream and onions if desired.

Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 966mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.

ZESTY TORTILLA SOUP

Zesty Tortilla Soup image

Because everyone in my family loves mexican food, we find this soup especially appealing. Has just the right amount of zing to it. However, this is not my original recipe. Found this in a magazine and decided to try it for myself. Thought I would share with you all.

Provided by Tammy Raynes

Categories Beef Soups

Time 2h20m

Number Of Ingredients 18

Ingredients

1 medium onion, chopped
2 Tbsp canola oil
2 clove garlic, minced
2 lb beef stew meat, cut into 1" cubes
2 c water
1 can(s) (14.5-oz) stewed tomatoes
1 can(s) (10-oz) diced tomatoes with green chilies, undrained
1 can(s) (10.75-oz) condensed tomato soup, undiluted
1 can(s) (10.5-oz) beef broth
1 can(s) (10.5-oz) chicken broth
1 Tbsp worcestershire sauce
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 tsp lemon pepper seasoning
1/2 tsp hot pepper sauce
10 corn tortillas (6")
shredded cheddar cheese, sour cream and sliced green onions for garnish

Steps:

1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 to 1.5 hours or until beef is tender.
2. Tear tortillas into bite size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream and onions, if desired.