TORTILLA SOUP BEEF RECIPES

SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE | ALLRECIPES

Slow-Cooker Chicken Tortilla Soup Recipe | Allrecipes image

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Provided by Elena

Categories Tortilla Soup

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Steps:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Nutrition Facts : Calories 261.6 calories, CarbohydrateContent 24.7 g, CholesterolContent 45.4 mg, FatContent 10.8 g, FiberContent 3.8 g, ProteinContent 18 g, SaturatedFatContent 2.5 g, SodiumContent 893.4 mg, SugarContent 4.4 g

BEEF TACO TORTILLA SOUP RECIPE - TABLESPOON.COM

Beef Taco Tortilla Soup Recipe - Tablespoon.com image

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

Ingredients

1 lb ground beef
1 sweet onion, diced
2 cloves garlic, minced
1 packet (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted
1 can (15 oz) corn, drained
1 can (7 oz) Old El Paso™ chopped green chiles
1 cup rinsed and cleaned canned black beans
1/4 cup chopped cilantro
1 carton (32 oz) Progresso™ chicken broth
1/2 cup crumbled tortilla chips
1 cup grated cheddar cheese

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

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CHICKEN TORTILLA SOUP RECIPE - NYT COOKING

This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We’ve streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it’s tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.
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Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

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TORTILLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.
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Calories 269 calories per serving

Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

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I'm always thankful when I can pull such a delicious soup together in under 30 minutes. —Amy McFadden, Chelsea, Alabama
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Calories 203 calories per serving

In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally., Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp., Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.

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SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - BETTYCROCKER.C…

The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.
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Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

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CHICKEN TORTILLA SOUP RECIPE - NYT COOKING

Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

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TORTILLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

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In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally., Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp., Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.

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SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - BETTYCROCKER.C…

Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

See details

FIESTA TURKEY TORTILLA SOUP RECIPE: HOW TO MAKE IT

In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally., Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp., Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.

See details

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