This tortilla soup is a real treat if you like spicy soup.
6 tablespoons vegetable oil
8 (6-inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1 onion, chopped
1 (29 oz.) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 boneless chicken Breast halves, cooked
Directions
In a large pot heat the oil. Add tortillas, garlic, onion and coriander. Saute for 2 to 3 minutes.
Mix the tomatoes and bring to a boil. Add the cumin, chili powder, bay leaves and chicken broth. Return to boil, reduce heat and season with salt and cayenne pepper.
Cook 30 minutes, remove the bay leaves and stir in chicken. Heat through and serve.
=> Mexican Tortilla Soup Recipe: Tortilla ClassicMexican Soup
Craving delicious. You can substitute ground turkey for ground beef.
1 / 2 pound of ground meat
2 teaspoons chopped onion
6-2/3 cups chicken broth
1 (28 ounce) can crushed tomatoes
1-1/2 teaspoons ground cumin
1 / 2 clove garlic, minced
1 / 4 teaspoon cayenne pepper
1 / 4 teaspoon chili powder
Salt and pepper to taste
3 tablespoons cornstarch
1 cup cold water
2 (15 oz), creamMaize
1-1/2 cups shredded American cheese
5 (6 inch) corn tortillas, cut into 1/2-inch strips
Directions
Heat the oil in a large saucepan, combine the ground meat and onion and sauté over medium heat 5 minutes, until golden brown or until the meat is. Drain excess fat and set meat aside.
In a large saucepan, combine the broth, tomatoes, cumin and garlic, cook over high heat. Season to taste, add the cayenne pepper, chili powder, salt and pepper. Bring to boil and reduce heat tomedium-low.
In a small bowl, combine the cornstarch with the water, mix well until the cornstarch is dissolved. Slowly enter the soup and thicken, stirring constantly.
Add the reserved type of meat, corn and cheese in the soup and stir well. Finally, add the tortilla strips and can be caused by heat.
=> Mexican Tortilla Soup Recipe: Mexican Tortilla Soup and Bean
This healthy tortilla soup has four types of beans, chicken and ranch dressing mix.
6 cupsWater
4 skinless, boneless chicken breast
1 onion, chopped
1 (15 ounce) can beans
1 (15 ounce) can ranch style beans
1 (15 ounce) can beans blacks
1 (15 ounce) can blacks beans, rinsed and drained
1 (15 ounce) can white corn flour
2 (10 ounce) cans diced tomatoes with green chiles
1 (1.25 oz) pkg. Taco seasoning mix
1 (1 ounce) pkg. Ranch Dressing Mix
Directions
In a large saucepan, combine chicken and waterhigh heat. Bake for 30 minutes to 1 hour, until the chicken is done. Cut any chicken from the pot, and in bite-sized pieces.
Return the chicken to the pot. Add the onions, kidney beans, ranch style beans, blacks beans, corn, tomatoes, spices and Taco-Ranch Dressing mix. Stir well, reduce heat to low and simmer for 30 minutes or until completely heated through.
=> Mexican Tortilla Soup Recipe: Mexican Turkey Tortilla Soup
Here's a great way to use up isTheir remains in Turkey.
1-1/4 cups chicken broth
12 (6 inch) corn tortillas, cut into 1/2-inch strips
1-1/4 cups green enchilada sauce
1-1/4 cups red enchilada sauce
1 teaspoon ground cumin
2 cups cooked turkey, chopped
1 cup half and half
1 tomato, chopped
1 jalapeno pepper, seeded and finely chopped
1 avocado, peeled, cored and diced
1 cup Cheddar cheese
Directions
In a large saucepan, add theChicken broth and tortilla strips. Cook over medium heat until the strips of broth and a little 'thicker. Mix in green and red enchilada sauce and cumin.
Excitement in Turkey and for the half and half, through the heat, but do not boil.
Divide the soup into four bowls and garnish with the diced tomato, jalapeno, avocado and cheese.
