How To make Tortilla Soup (Sopa De Tortilla)
6 Six inch corn tortillas
1/4 c Vegetable oil
1/4 c Water
1 md Tomato, quartered
1 Onion, cut in quarters
1 Garlic clove
2 cn Chicken Broth Cond. 10 3/4
-oz 1 cn Water, in soup can
1/4 ts Ground Coriander
1/4 ts Salt
1/8 ts Pepper
Servings: 8 Sprig mint (optional) Jack / Cheddar Cheese Grated Cut tortillas into 1/4 inch strips. Heat oil in 10-inch skillet until hot. Fry 1/4 of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels. Place 1/4 cup water, the tomato, onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in a 3 quart saucepan. Cook uncovered for 3 minutes. Sprinkle each serving with cheese and tortilla strips. Posted by Debbie Tillman. Courtesy of Fred Peters.
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Chicken Tortilla Soup in 30 minutes! #shorts
Taco Tuesday-ing with this tasty and quick Chicken Tortilla Soup! It's an easy dump & start Instant Pot recipe!
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Tortilla Soup. Mexican Tortilla Soup Recipe
Tortilla Soup. Mexican Tortilla Soup Recipe, an original by Jauja Cocina Mexicana™ . Step-by-step instructions, ingredients and tips for cooking the authentic and traditional tortilla soup. With all the flavors of Fondas in central Mexico, this must-try tortilla soup will become your favorite. Please enjoy and thanks so much for subscribing
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Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is loaded with chicken, black beans, corn, fire-roasted tomatoes, and cheese. It's simmered in a creamy velvety broth that is out of this world and can be made on the stovetop or in the crockpot. Top with your favorite Tex-Mex toppings and enjoy this easy comforting one-pot meal any time of the year!
✅ Full recipe + macros here:
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Ingredients
2 tablespoons olive oil
1 small onion diced
1/2 bell pepper chopped
3-4 cloves garlic minced or crushed
1 jalapeno seeded and minced
1/4 cup cilantro chopped
4 cups chicken broth (32 ounce) can replace water if needed
2 chicken breasts boneless, skinless (about 1 pound)
14 ounces fire-roasted tomatoes (diced or crushed)
1 cup corn (fresh, canned, or frozen)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt or to taste
1 cup heavy cream or to taste
1/2 cup shredded cheese of choice (I like using cheddar)
Toppings
Avocado
Tortilla Strips click here for homemade recipe
Shredded Cheese
Cilantro
Lime
Mexican Chicken Tortilla Soup Recipe | Jenny Martinez
If you're in Southern California, like me, then you know it's the perfect weather for a homemade soup! This easy Mexican Chicken Tortilla Soup was done in less that 30min (minus the chicken cooking) but seriously it's so easy!!
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Tortilla Soup Recipe | How to make Chicken Tortilla Soup | Sopa de Tortilla
A healthy soup with lots of nourishing ingredients is satisfying and a hearty meal on its own. Tortilla soup is vibrant, easy and tastes incredibly delicious. Do try this yummy recipe.
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HOW TO MAKE TORTILLA SOUP | HOMEMADE TORTILLA SOUP RECIPE :
Ingredients for tortilla chips:
• Tortilla wraps – 5 medium (3 large)
• Olive Oil (for brushing)
• Salt – to taste
• Black Pepper – to taste
• Paprika (ground) – to taste
Method for tortilla chips:
1. Pre-heat oven to 180oC.
2. Brush oil on both sides of tortilla & season with salt, pepper & paprika.
3. Cut into strips/wedges and lay on a baking tray in a single layer.
4. Bake for 5 to 7 minutes, turn and bake for another 5 to 7 minutes or until crispy. Remove from oven and cool completely before use.
Ingredients for Mexican tortilla soup:
• Olive Oil – 1 Tbsp (15 ml)
• Onion (finely chopped) – ½ Cup (67g)
• Garlic (minced) – 1 tsp (2-3 cloves)
• Jalapeno (finely chopped) – 1 tsp
• Tomato Paste – 2 Tbsp
• Tomatoes (blended, sieved) – 2 Cups (500g)
• Smoked Paprika – 1 tsp
• Chilli powder – 1 tsp (or to taste)
• Cumin (ground) – 1 tsp
• Salt – to taste (1 tsp)
• Black Pepper – to taste (½ tsp)
• Capsicum (cubes) – ½ Cup (70g)
• Black Beans (cooked) – 1 Cup (172g)
• Corn (cooked) – 1 Cup (165g)
• Vegetable/Chicken stock – 750 ml (3 Cups)
• Lime Juice – 1½ Tbsp
• Coriander leaves (chopped) – 2 Tbsp
• Chicken (cooked, shredded) – 1 Cup (138g) (optional)
Method for Mexican tortilla soup:
1. In a large pan heat oil over medium heat.
2. Add onion and sauté until golden brown (approx. 4 to 5 mins)
3. Add garlic, jalapeno and sauté for a minute until fragrant.
4. Add tomato paste and cook for 2 minutes.
5. Then add tomatoes and stir well to mix.
6. Season with smoked paprika, chilli powder, cumin, salt and pepper and mix well.
7. Now add capsicum, beans, corns, stock and stir well to combine.
8. Bring it to a boil then cover and simmer for 15-20 minutes on low heat.
9. Now add lime juice, coriander leaves and shredded chicken (optional). Taste and adjust seasoning if needed. Cover and cook for another 10 minutes on low heat.
10. Just before serving place few tortilla chips in each serving bowl, pour hot soup on top. Add toppings and garnish. Serve immediately and enjoy.
For Toppings & Garnish: – (as preferred)
• Tortilla chips
• Red Onion slices
• Capsicum cubes
• Corn
• Beans
• Avocado cubes
• Shredded Cheese
• Jalapeno slices
• Coriander Leaves (for garnish)
• Paprika (for garnish)
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Tortilla Soup - Sopa de Tortilla
This is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle. It is then garnished with fried or baked tortilla strips, baked tofu, crispy chile pasilla, and avocado.