SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP) RECIPE ...
Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.
Provided by jackie
Categories Tortilla Soup
Total Time 1 hours 14 minutes
Prep Time 30 minutes
Cook Time 44 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
- Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
- Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
- Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
- Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.
Nutrition Facts : Calories 606.3 calories, CarbohydrateContent 49.5 g, CholesterolContent 36.4 mg, FatContent 42.4 g, FiberContent 10.3 g, ProteinContent 13.1 g, SaturatedFatContent 10.8 g, SodiumContent 706.8 mg, SugarContent 6.2 g
CHICKEN TORTILLA SOUP IN THE SLOW COOKER RECIPE | ALLRECIPES
Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips.
Provided by roxyjez
Categories Tortilla Soup
Total Time 4 hours 25 minutes
Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.
- Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese.
Nutrition Facts : Calories 242.3 calories, CarbohydrateContent 28.8 g, CholesterolContent 38.3 mg, FatContent 7.4 g, FiberContent 5.6 g, ProteinContent 16.7 g, SaturatedFatContent 3.3 g, SodiumContent 958.2 mg, SugarContent 4 g
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