AUTHENTIC MEXICAN TORTILLA SOUP RECIPE RECIPES

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MEXICAN TORTILLA SOUP RECIPE: HOW TO MAKE IT



Mexican Tortilla Soup Recipe: How to Make It image

The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 6 servings.

Number Of Ingredients 14

1 medium dried ancho pepper, seeded and chopped
1 cup water
Oil for deep-fat frying
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
1 small onion, sliced
4 garlic cloves, peeled
1 can (14-1/2 ounces) whole tomatoes, drained
6 cups vegetable or chicken broth
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional
1-1/2 cups shredded Monterey Jack cheese
1 large avocado, peeled and diced
1 medium lime, sliced and quartered

Steps:

  • In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

Nutrition Facts : Calories 317 calories, FatContent 21g fat (7g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 1154mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 11g protein.

AUTHENTIC TORTILLA SOUP RECIPE - LA MICHOACANA MEAT MARKET



Authentic Tortilla Soup Recipe - La Michoacana Meat Market image

Total Time 35 minutes

Prep Time 15 minutes

Number Of Ingredients 12

6 corn tortillas
Oil
1/3 cup chopped onion
2 cloves garlic, chopped
1 jalapeu00f1o or pepper, chopped
32 oz chicken broth
1 can of tomato in cubes
half a teaspoon of sea salt
1 u00bd cup of cooked shredded chicken
1 chopped avocado
u00bd cup of grated cheese quesadilla
Chopped cilantro to taste

Steps:

  • 1 Cut tortillas into u00bc inch strips.
  • 2 In a saucepan over medium-high heat, heat the oil to brown the tortillas.
  • 3 Brown the tortilla strips until they get crispy. Remove the tortilla strips from the saucepan and drain on paper towels.
  • 4 Heat oil in a frying pan and add the onion until it gets a clear color. Once the onion is fried, add the garlic and the pepper, cook for 3 minutes.
  • 5 Then add chicken broth, tomatoes and salt. Wait for it to boil, cover and reduce the heat to slow and cook for 15 minutes.
  • 6 After 15 minutes, add the chicken and cook 3 more minutes until the chicken is hot.
  • 7 To serve, in a bowl, put a handful of the tortilla strips. Put avocado and cheese, and cover with the prepared mix. You can garnish with chopped cilantro.

Nutrition Facts : ServingSize , Calories , FatContent , CarbohydrateContent , CholesterolContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent

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