ISO your best tortilla soup recipe!

[Canice]

I've only made this once, and it was pretty good, but I'm looking to try something new, maybe end up creating my own recipe. Do you have a favorite to share? TIA :)

[sneezles]

I love tortilla soup and find it's one of those recipes that changes each time I make it since I rarely follow a recipe exactly and I always simmer for a looooong loooong time!

This first recipe is one of my own concoctions after veering off from the original recipe:

* Exported from MasterCook *

Roasted Three Pepper Tortilla Stew

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 chicken breast, no skin, no bone, R-T-C -- about 6-8 ounces each, cut into small pieces
1 large sweet onion -- finely diced
3 medium poblano peppers -- roasted, seeded, deveined and diced
3 large Anaheim chili peppers -- roasted, seeded, deveined and diced
3 large jalapeños -- roasted, seeded, deveined and diced
6 cloves garlic -- minced
2 cups corn kernels -- roasted in a dry skillet
2 quarts low-salt chicken broth
2 cups diced tomatoes -- 15 ounce can
2 cups tomato sauce -- 15 ounce cans
2 tablespoons adobo seasoning -- Penzey's blend
1 tablespoon chili powder
2 tablespoons olive oil
1 tablespoon sugar
3 tablespoons masa harina
1/2 cup water
8 6" corn tortillas -- cut into strips and baked until crisp
1 cup fresh cilantro leaves -- chopped
2 limes -- cut into wedges
1 1/4 cups shredded Co-Jack cheese

In a large pan sauté onions with sugar until caramelized. Add garlic, diced peppers and continue to cook another 5 minutes.

In a bowl add the chicken, the adobo seasoning and chili powder; mix well. Add to pot and cook, stirring often, until chicken is no longer pink.

Add the broth, diced tomatoes and tomato sauce to the pot; stir until well combined. Bring to a boil. Reduce heat and add corn kernels. Simmer, slightly covered, for at least 2 hours...longer is better! Make a paste with the masa and water. Add to the pot and still until completely incorporated. Simmer for another 30 minutes or more.

To serve: Ladle soup in bowls and garnish with tortilla strips, cilantro leaves, a lime wedge and 1 tbs shredded cheese.

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Per Serving (excluding unknown items): 215 Calories; 6g Fat (21.9% calories from fat); 26g Protein; 22g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 294mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : I find it easier to roast and peel the peppers if they have been seeded and deveined first.

I use my pizza/dough wheel to cut the tortillas into strips. I stack 3-4 and then cut in half. The cut each half into 5 strips. Bake on a lightly oiled or sprayed baking sheet at 350º until crisp, about 10-12 minutes.


And this one is the basic one I use:

* Exported from MasterCook *

Tortilla Soup

Recipe By :Sneezles
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/4 cup oil
1 cup chopped onion
2 jalapeños -- seeded and chopped
4 cloves garlic -- minced
1 cup diced carrots
1 cup diced celery
2 cups cooked chicken -- shredded
2 teaspoons cumin
1 tablespoon chili powder
1 teaspoon salt
2 teaspoons cracked black pepper
3 teaspoons Tabasco sauce
1/2 cup flour
4 cups chicken broth
1 cup cilantro -- chopped
2 cans tomatoes with green chilies
8 corn tortillas

Heat oil and butter in a large kettle and sauté onion, jalapeño, carrot, celery, and garlic about 5 minutes or until onion is translucent.

In a small bowl combine cumin, chili powder, salt, pepper, and flour. Add to pan, and let cook 2 minutes; using a whisk add chicken broth, stir until flour is well combined. Add chicken, tomatoes, cilantro and Tabasco, bring to a boil, reduce heat and simmer 1 hour.

Cut tortillas into strips and fry in hot (375º) oil until crisp and drain on paper towels.


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Per Serving (excluding unknown items): 295 Calories; 13g Fat (39.6% calories from fat); 18g Protein; 28g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol; 1032mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

Serving Ideas : Spoon into bowls, add a few tortilla strips. Garnish with sour cream, guacamole and shredded cheddar or jack cheese.
Serve with Fall Creek Chenin Blanc.

[jjsooner73]

I call mine an enchilada soup--it's thicker and heartier than the traditional tortilla soups I've seen. Like sneezles, something probably changes each time I make it. It's very sub-friendly! It's also my most requested recipe. Grilled chicken is the way to go (see note at end) if you have the time.

Sometimes I add more beans, less corn. Sometimes I'll use green enchilada sauce, if that's what's in the cupboard. I'll use less jalepeno pepper depending on who I'm serving it to. The only definites are the lime and cilantro at the end. Oftentimes, I'll be tasting as I go along and worry that something doesn't taste right. All is well after I add those last two ingredients.


* Exported from MasterCook *

Chicken Enchilada Soup

Recipe By :Jennifer Burnes
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups and Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cans chicken broth
2-3 cans red enchilada sauce (I prefer Hatch brand--it's much better and more pure than the other brands I've seen)
1 teaspoon olive oil
7 ounces green chiles, chopped
4 chicken breast halves without skin
2 cans black beans -- drained and rinsed
1 pound frozen corn kernels
1 yellow onion -- chopped
3 jalapeno chile peppers -- chopped
2 cloves garlic -- chopped
2 bundles cilantro
1 large lime
1 Tablespoon chili powder -- or to taste
1 dash cayenne pepper
2 tsp. oregano -- Mexican
2 teaspoons ground cumin
6 tablespoons shredded Co-Jack cheese
6 teaspoons low-fat sour cream
2 whole avocado

Sauté jalapeno, garlic, and onion in bit of oil until soft. Add broth, enchilada sauce, and chicken. Bring to boil. Add spices and green chilies. Cook 15 minutes, or until chicken is nearly done. Add corn and beans and cook a few minutes more. About 10 minutes before serving, add chopped cilantro and lime juice and stir.

Serve over bowls of avocado, cheese, sour cream, and tortilla strips.
This freezes well and also is probably better a day or two after it's made.
The spice measurements are approximate. I never measure, just shake and taste.

Cuisine:
"Mexican"

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Per Serving (excluding unknown items): 591 Calories; 17g Fat (24.7% calories from fat); 41g Protein; 75g Carbohydrate; 16g Dietary Fiber; 77mg Cholesterol; 906mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : garnish: avocado, cheese, sour cream, baked tortilla strips, extra cilantro

NOTES : *Alternately, grilled chicken can be used and added when the corn and beans are added. I sometimes marinate my chicken in a bit of olive oil, lime juice, cumin,
and chili powder, grill, slice, and then throw it in.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[LaraW]

RebeccaT posted this recipe on this thread (http://community.cookinglight.com/showthread.php?s=&threadid=31015&highlight=tortilla+soup) and it is the only recipe I make anymore. I remember the first time I made it, it was just so exactly what I was hungry for.

Here is the recipe (with Rebecca's comments) - it is from Stop and Smell the Rosemary which is a Junior League cookbook from Houston.

Tortilla Soup
6 tablespoons vegetable oil [I used 3]
8 corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
1 can (28 oz) diced tomatoes, undrained
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock [I made broth using Penzey's soup base, then added 1 tsp of soup base to the pot]
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 cooked chicken breast halves, shredded (about 2 cups)

Heat oil in large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove bay leaves and stir in chicken. Reheat. Garnish with monterey jack, avocado, sour cream, and tortilla strips

Serves 6 (1.5 cup servings)
5 WW points with reduced oil, not counting garnish

[krhm]

I was going to post the tortilla soup that RebeccaT posted as well. The only other change I make to it is to adjust the salt depending on the type of broth/stock I've used. The one time I did use the full 1 tsp it was almost too salty to eat.

Sneezles, I love the idea of lime as an addition. I've made a note to try that next time.

[Goin' Coastal]

Originally posted by sneezles




I use my pizza/dough wheel to cut the tortillas into strips. I stack 3-4 and then cut in half. The cut each half into 5 strips. Bake on a lightly oiled or sprayed baking sheet at 350º until crisp, about 10-12 minutes.










Just the other day at Kroger's I saw a bag of tortilla strips - ready to add to soups or salads. How easy!!

[vbak]

We really like RebeccaT's soup. I usually make this when I have left over roasted chicken breast, and in my opinion, that is enough meat for this soup. I squeeze lime juice into the soup at the end.

Vicky

[Connor's mom]

I think this originally came from Gourmet, can't remember for sure, but I've made quite a few modifications to arrive at this. Everyone really enjoys it. See what you think.

1 spinach and 1 tomato 8-inch-diameter tortillas, halved, cut into thin strips (I get these at Trader Joe's and they look "pretty")
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
6 garlic cloves, minced
1/2 teaspoon dried oregano
4 cups canned low-salt chicken broth (more as needed)
1 15-ounce can each golden and white hominy, rinsed and drained
1 can 14.5-ounce diced Mexican style tomatoes (Red Gold diced chilpolte tomatoes are great!)
2 teaspoons chopped canned chipotle chilies (less is fine, but we like spicy)
1 1/2 pound cooked, chopped chicken breast
1/2 cup chopped fresh cilantro

Garnishes to pass:
Lime wedges
Chopped red onions
Sour cream
Shredded cheddar cheese

To prepare tortilla strips, lightly spray a cookie sheet with cooking spray. Arrange strips in a single layer on a large baking sheet, spritz lightly with olive oil and chile powder, and toss lightly to coat. Bake at 350 degrees for 10-15 minutes or until crisp.

Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, hominy, tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)

Bring soup to simmer over medium heat. Add chicken, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro.

Divide soup among soup bowls. Serve soup, passing tortilla strips, lime wedges, red onions, sour cream and cheddar cheese.

Makes 6 servings.