Recipes for "tortilla soup"

In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.

Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.

Place toasted tortilla strips in each bowl and pour soup over strips.

Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.

Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.

Ladle into bowls and top with tortilla strips.

Heat oil in a large stock pot over medium-high heat. Add onion and cook 3 minutes. Stir in garlic, oregano, and cumin. Cook 2 minutes more.

Meanwhile, puree 2 cans of the cannellini beans in a blender until smooth.

To the stock pot with onions add pureed beans, remaining can of cannellini beans, Rotel (R), both cans of corn, black beans, and chicken. Stir to combine.

Bring to a boil, reduce heat, and simmer 5 minutes. Turn heat off and stir in lime juice. Ladle into bowls and top with tortilla strips.

Preheat the oven to 350 degrees F (175 degrees C).

Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.

Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.

Place guajillo chile in a saucepan with water to cover; bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.

Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add tomatoes; cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.

Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.

1. In the your crockpot, combine the onion, poblano, jalapeños, garlic, cumin, oregano, broth, tomatoes, and chipotle peppers. Season with salt and pepper. Stir in the quinoa. Cover and cook on low for 5-6 hours or on high for 4-6 hours. If the soup is thick, you can thin with additional broth.

Cover and cook on low for 5-6 hours or on high for 4-6 hours.

If the soup is thick, you can thin with additional broth.

2. Just before serving, stir in the lime juice, and cilantro. Season with salt, to taste.

2. Just before serving, stir in the lime juice, and cilantro. Season with salt, to taste.

3. Ladle the soup into bowls and top with tortilla chips, mango, avocado, feta, yogurt, and cilantro. Enjoy!

1. In the your instant pot, combine the onion, poblano, jalapeños, garlic, cumin, oregano, broth, tomatoes, and chipotle peppers. Season with salt and pepper. Stir in the quinoa. Cover and cook on high pressure for 8 minutes. Once done cooking, use the natural or quick release function.

2. Stir in the lime juice, and cilantro. Season with salt, to taste.

tir in the lime juice, and cilantro. Season with salt, to taste.

3. Ladle the soup into bowls and top with tortilla chips, mango, avocado, feta, yogurt, and cilantro. Enjoy!

Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.

Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.

1. In the bowl of your crockpot, combine the olive oil, onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Stir to combine. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours.

2. Shred the chicken using two forks. Stir in the lime juice, and cilantro.

3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!

1. Set the instant pot to sauté. Add the olive oil, onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.

2. Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.

3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Partially cover and simmer over medium-low heat 15-20 minutes, until the chicken is cooked through.

2. Shred the chicken using two forks. Stir in the lime juice, and cilantro.

3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!

1. Heat the olive oil in a large pot over medium high heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until fragrant. Stir in the tomatillos, carrots, and poblano peppers, and continue cooking another 5 minutes or until the tomatillos release their juices and soften.

When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until fragrant. Stir in the tomatillos, carrots, and poblano peppers, and continue cooking

5 minutes or until the tomatillos release their juices and soften.

2. Pour in the enchilada sauce and chicken broth and bring the soup to a boil. Add the chicken and corn, cover and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.

2. Pour in the enchilada sauce and chicken broth and bring the soup to a boil. Add the chicken and corn, cover and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.

3. Remove from the heat and stir in the cilantro. Divide the soup among bowls and top with tortilla chips, avocado, and cheese. Squash a lime over top. EAT!

3. Remove from the heat and stir in the

. Divide the soup among bowls and top with tortilla chips, avocado, and cheese. Squash a lime over top. EAT!

Select the “Sauté” setting on your pressure cooker and heat the olive oil. Add the garlic, onion, and salt and sauté for about 3 minutes until the onion begins to soften.

Add the chicken broth, using a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. Stir in the green chilies, black beans, corn, tomatoes, and chicken.

Cancel the “Sauté” program to reset your pressure cooker. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

Preheat a toaster oven, air fryer, or oven to 350°F. Pour the oil into a bowl large enough to toss the tortilla strips. Cut the tortillas into 1/4-inch strips, then toss them in the bowl with the oil.

Bake or air fry the tortillas until they are golden and slightly browned around the edges, about 7-9 minutes. Right when you take the strips out of the toaster oven or air fryer, sprinkle them with the salt. Set aside to cool.

When the cooking program ends on the Instant Pot, let the pressure release naturally for at least 15 minutes. The pot will default to its “Keep Warm” setting. You can serve the soup right away or leave it for up to 10 hours.

Once the pressure has released, open the pot. Use tongs to transfer the cooked chicken to a cutting board. Use a pair of forks to shred the chicken, then add it back to the soup and stir to combine. Taste for seasoning, adding more salt if you like.

Ladle the soup into bowls. Top each bowl with shredded cheese, sliced avocado, and cilantro. Serve with wedges of lime and tortillas alongside.

Somewhat dry corn tortillas work best for this, so you can either leave the tortillas out overnight on a rack, or put them in a 200°F oven for 10 minutes. (If your tortillas are too dry, you can soften them by putting them in the microwave for 30 seconds.)

Slice them into 1/4-inch wide strips, and then cut the longer strips in half.

Heat oil in a 4 to 5 quart, thick-bottomed pot on medium high heat. When the oil is shimmering hot, working in batches (a third at a time) add the tortilla strips.

Fry them until lightly browned at the edges, a minute or so. Use tongs to remove them to a paper towel-lined plate.

Add the chopped onions to the pot with the remaining oil. Cook on medium high heat until softened, about 3 to 4 minutes.

Add the garlic, cumin, and minced chipotle chili in adobo and cook for 2 minutes more.

Add the crushed tomatoes, turkey (or chicken) stock, and salt. Increase the heat to high, bring mixture to a simmer, lower the heat, and cook at a gentle simmer for 15 minutes.

Add the shredded turkey and cook until just heated through, a minute or two.

To serve, divide half of the fried tortilla strips into individual serving bowls. Top with the soup.

Sprinkle with chopped avocado, shredded cheese, the remaining tortilla strips, and cilantro.

Serve with lime wedges.

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Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.

When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.

Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

Gather all ingredients.

Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.

Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

When the soup is almost finished, preheat the 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 the preheated oven until crisp, 10 to 15 minutes.

Sprinkle tortilla strips over soup before serving.

Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.

Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Gather all ingredients.

Pour chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chilies into a large saucepan or stockpot over medium heat.

Simmer, stirring occasionally, until chicken is heated through, about 15 minutes.

Serve hot, topped with tortilla chips and grated cheese.

In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.

Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.

Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.

Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

Heat oil in a large stockpot over medium-high heat. Add tortillas, onion, cilantro, and garlic to hot oil and sauté for 2 to 3 minutes.

Stir in diced tomatoes and bring to a boil. Add chicken broth, cumin, chili powder, and bay leaves; return to a boil. Reduce heat to medium, add salt and cayenne, and simmer for 30 minutes.

Remove bay leaves and stir in chicken. Continue cooking until chicken is heated through.

Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.

Stir together refried beans, corn, chicken broth, picante sauce, taco seasoning, and garlic powder in a slow cooker until well combined. Mix in chicken-onion mixture until incorporated.

Cook on Low until chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in soup with 2 forks. Continue cooking for 1 more hour. Ladle soup into bowls and top with Cheddar cheese.

Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.

Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Heat oil in a 6-quart stockpot over medium-high heat. Cook onion and peppers in hot oil, stirring occasionally, until tender-crisp, about 2 minutes.

Stir in broth, chicken, diced tomatoes, beans, corn, and tomato paste; bring to a boil. Reduce heat to low and cook for 5 minutes, stirring occasionally. Top with crushed tortilla chips or strips to serve.

Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.

Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.

Heat 1 cup 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. Drain on paper towels.

Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels.

Transfer one fried pasilla pepper to a blender. Add tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a sieve into a bowl.

Heat 1 teaspoon oil in a saucepan over medium heat. Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and simmer until flavors are well combined, about 15 minutes. Remove from the heat and discard parsley.

Divide fried tortilla strips among four bowls. Ladle soup over tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a dollop crema to each bowl.

Combine chicken, 1 onion, stems from the cilantro bunch, bay leaves, oregano, peppercorns, dried chili pods, and 3 quarts of water in a large soup pot set over medium-high heat. Bring to simmer, lower heat to medium-low, and simmer for 1 hour.

Meanwhile, make the tortilla strips: Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with a silicone mat or parchment paper.

Cut tortillas in half, and then cut crosswise into 1/4-inch strips. Transfer tortilla strips to the prepared baking sheet and drizzle with oil. Add salt and toss well to coat, then spread strips out as evenly as possible.

Bake in the preheated oven until golden brown and crispy, tossing once or twice during the cooking time, about 30 minutes. Set aside.

Carefully remove chicken to a bowl. Reduce heat on broth to low.

Let chicken rest until cool enough to pull off the meat. Shred chicken and refrigerate until needed.

Add bones, skin, and all the scraps back to the pot of broth, and simmer on low heat for about 4 hours total. If broth reduces too much, just add a splash of water.

Meanwhile, after about 2 hours, make the charred vegetable salsa: Preheat on the oven’s broiler for high heat and set a rack about 8 inches below the heating element. Line a baking sheet with foil and oil lightly; place remaining 2 onions, tomatoes, sweet red pepper, and jalapeno pepper on the prepared baking sheet.

Broil vegetables until charred, 7 to 10 minutes. Add charred vegetables to the jar of a blender with garlic cloves, chipotle pepper, and 1 cup water, and blend until smooth.

Pour pureed salsa into the pot, and raise heat to medium-low. Simmer broth for another 2 hours, stirring occasionally. Pass soup through a fine mesh strainer into a separate pot, squeezing the chicken to get all those nice juices; discard bones and skin in strainer. Season soup to taste with salt.

Add cumin, shredded chicken, and juice from 1 lime. Simmer 15 to 30 minutes, stirring occasionally. Taste for seasoning, and serve with crispy tortilla strips. Garnish with sour cream, avocado, chopped cilantro, grated or crumbled Mexican cheese, additional lime juice, and a sprinkle of cayenne, if desired.

Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot. Add chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.

Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and bell pepper in hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.

Mix chicken broth, black beans, Great Northern beans, diced tomatoes, green chile peppers, chili powder, oregano, cumin, and salt into onion mixture. Bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.

Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Arrange tortilla strips on a baking sheet and lightly with cooking spray.

Bake in the preheated oven until golden and crispy, 8 to 10 minutes.

Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.

Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.

Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.

Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.

Top with crushed chips. Serve with lime wedges.

Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.

Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.

Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.

Serve hot and garnish with coarsely crumbled tortilla chips.

Tortilla Soup: Place all soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes. Quick release steam.

Tortilla Strips: Cut the tortillas into small strips. Heat the oil in a heavy pan over medium high heat. Working in batches, add tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs, drain on paper towels, and sprinkle with salt.

Serve: Stir about half of your tortilla strips into the soup and reserve the remaining half for topping. Top individual bowls with… well… everything! I highly recommend avocado, and definitely don’t forget the lime.

Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.

Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.