BEEF TORTILLA SOUP RECIPES
BEEF TACO TORTILLA SOUP RECIPE - TABLESPOON.COM
This simple tortilla soup is loaded with ground beef and plenty of veggies.
Provided by Buns In My Oven
Total Time 40 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 12
Steps:
- In a large soup pot or Dutch oven over medium heat, brown the ground beef, breaking meat up as it cooks. Add onion and garlic. Continue cooking until beef is cooked through and no longer pink.
- Drain liquid from pan. Add the taco seasoning, tomatoes, corn, chiles, beans, cilantro and chicken broth to the pot and stir to combine.
- Simmer over medium heat for 30 minutes, stirring occasionally. Serve topped with crumbled tortilla chips and grated cheese.
Nutrition Facts : Calories 280 , CarbohydrateContent 23 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 17 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1050 mg, SugarContent 4 g, TransFatContent 0 g
TOP SECRET RECIPES | MAX AND ERMA'S TORTILLA SOUP
After years of fielding requests to clone the delicious signature soup from this 100-unit chain, I was finally able to secure a couple carry-out samples from Max & Erma's at the Cleveland airport while I was there on a biz trip. Wrapped in a bundle of napkins and tucked into a carry-on bag, my samples arrived home in Vegas still warm and ready for analysis. For this one you'll need some white and dark fillets of chicken and a half pound hunk of cheese to shred. It's all that Cheddar cheese that makes this tortilla soup so good. And you'll definitely want to shred your own, since the pre-shredded stuff—while also more expensive—just doesn't melt as well in the chicken broth as cheese that's been shredded just before it goes into the pot. Update 2/8/17: This recipe may work better if you first make a sauce with the cheese before adding it to the soup. After step #2, combine 2 tablespoons of butter with 2 tablespoons of flour in a medium saucepan. Whisk in 1 cup of milk until thickened, about 3 minutes. Remove it from the heat and stir in the cheese until it's melted. Keep the cheese sauce warm over low heat until you need it. Reduce the cornstarch to 1 tablespoon and dissolve it into the chicken broth in a large saucepan. Add the chicken, sauteed vegetables, and remaining ingredients for the soup (except the cheese sauce) and bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Stir in the cheese sauce and simmer the soup for another 10 minutes while you bounce to step #4. Find more of your favorite famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 25 minutes0S
Prep Time 12 minutes30S
Cook Time 12 minutes30S
Nutrition Facts : Calories 460 calories
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Category Lunch,Dinner
Cuisine Mexican,Tex-Mex
Calories 84 kcal per serving
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