We love soup....and tortilla soup is one of them....so I may be a bit late, but here are the recipes I use (I'm always trying new ones).
Note: I do not like chunks of cooked tomatoes, so NEVER include those in any soups ( I sub tomato sauce. the exception is the Rotel....I just pick the tomatoes out
)
* Exported from MasterCook *
Chicken Tortilla Soup
Recipe By :Trey
Serving Size : 0 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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6 tablespoons vegetable oil
8 corn tortillas (6 inch) -- coarsely chopped
6 cloves garlic -- minced
1/2 cup chopped fresh cilantro
1 onion -- chopped
1 can diced tomatoes -- (29 ounce)
2 tablespoons cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 chicken breasts -- cooked and cubed
In a large stock pot, heat oil.
Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
Stir in tomatoes and bring to a boil.
Add cumin, chili powder, bay leaves and chicken stock.
Return to a boil. Reduce heat to medium and add salt and cayenne.
Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
* Exported from MasterCook *
Full Moon Cafe Tortilla Soup
Recipe By :copykat
Serving Size : 0 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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1/2 Gallon chicken stock
1/2 teaspoon white pepper
1/2 cup butter
1/2 cup flour
1 cup Monterey Jack and Cheddar cheese mixed.
1 pint half and half
2 teaspoons diced jalapenos
1 can Rotel tomatoes with chilies -- (10 ounce)
1 cup cooked, dice chicken meat
(Full Moon marinates chicken in fajita
seasonings)
Combine chicken stock and white pepper and bring to a boil.
To thicken make a roux.
Melt butter. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and thickened.
Stir roux into chicken stock.
Add cheese to stock and stir until melted.
Add remaining ingredients to stock and heat.
To hold, place soup in top of double boiler over hot water.
To serve sprinkle individual servings with strips of flour tortillas that has been deep-fried.
Garnish with a dollop of guacamole and mixed cheese.
* Exported from MasterCook *
Skinny Tortilla Soup
Recipe By :Light & Tasty
Serving Size : 7 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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1 can fat-free refried beans -- (16 ounces)
1 can black beans (15 ounces) -- rinsed and drained
1 can reduced-sodium chicken broth -- (14 1/2 ounces)
1 1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups shredded cheddar cheese -- divided
28 baked tortilla chips
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat. Cover and simmer 10 minutes.
Add 1 cup cheese. Cook and stir over low heat until melted.
Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with crumbled chips. Sprinkle with cheese.
