Annettes Sopa De Tortilla Recipes

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SOPA DE TORTILLA



Sopa de Tortilla image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

1 can (14-1/2 ounces) diced tomatoes, drained
1 serrano pepper, seeded and chopped
1/2 cup plus 1 tablespoon canola oil, divided
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
2 dried pasilla chilies, stems removed, seeded and cut into 1/2-inch pieces
1/2 cup finely chopped onion
2 garlic cloves, minced
6 cups chicken broth
1-1/2 cups fresh or frozen corn
3/4 cup shredded cooked chicken
1 tablespoon minced fresh epazote or 1 teaspoon dried epazote
1 tablespoon lime juice
Cubed avocado and lime wedges, optional

Steps:

  • In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp. , Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain., In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice. , Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired.

Nutrition Facts : Calories 354 calories, Fat 24g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 1133mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.

SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)



Sopa de Tortilla (Real Mexican Tortilla Soup) image

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     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h14m

Yield 4

Number Of Ingredients 13

vegetable oil, or as needed
12 (6 inch) corn tortillas, cut into strips
3 dried pasilla chile peppers, seeded
2 tomatoes, seeded and chopped
½ large onion, chopped
1 clove garlic
¼ teaspoon dried oregano
4 cups water
4 teaspoons chicken bouillon granules
1 sprig fresh parsley
1 avocado - peeled, pitted, and diced
¾ cup diced cotija cheese
2 tablespoons crema fresca (fresh cream)

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, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g

SOPA DE TORTILLA



Sopa de Tortilla image

Make and share this Sopa de Tortilla recipe from Food.com.

Provided by Sackville

Categories     Chicken

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 20

7 cups chicken broth
1 medium yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 bell pepper, seeded and diced
1 potato, peeled and diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic, peeled and chopped
1 teaspoon dried Mexican oregano
salt
ground white pepper
1 zucchini, diced
2 medium tomatoes, diced
2 medium boneless skinless chicken breasts, poached and shredded
3 corn tortillas
vegetable oil
1 1/2 cups shredded monterey jack cheese
8 -10 slices avocados
fresh cilantro stem

Steps:

  • In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano.
  • Season to taste and bring to boil.
  • Simmer 25 minutes.
  • Add zucchini, tomatoes and shredded chicken breast pieces.
  • Bring to boil, then simmer 10 minutes before removing from heat.
  • Cut tortillas into matchstick size strips.
  • Sauté in hot oil until crisp.
  • Drain on paper towels and set aside.
  • To serve, place tortilla strips in individual bowls.
  • Cover with shredded cheese and ladle in soup.
  • Top with slice of avocado and cilantro sprig.

Nutrition Facts : Calories 218.1, Fat 8.5, SaturatedFat 4.6, Cholesterol 36, Sodium 894.2, Carbohydrate 17.1, Fiber 3.2, Sugar 4.9, Protein 18.7

SOPA DE TORTILLA



Sopa de Tortilla image

Categories     Fry     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 13

1/2 cup corn, grapeseed, or other neutral oil
6 corn tortillas (stale are fine), cut into 1/4-inch strips
3 garlic cloves, sliced
1 large onion, diced
2 dried chiles, preferably pasilla, stemmed, seeded, and sliced
3 fresh tomatoes, roasted (page 493) or blanched and peeled, or canned tomatoes
6 cups chicken or vegetable stock, preferably homemade (page 160 or 162)
1 cup shredded cooked chicken
2 tablespoons fresh lime juice, or to taste
Salt and black pepper to taste
1 cup chopped fresh cilantro leaves
1 cup cubed Mexican fresh cheese, such as queso fresco, blanco, or ranchero (see page 85), or Monterey Jack cheese
1 ripe avocado, peeled, pitted, and sliced

Steps:

  • Put the oil in a saucepan over medium-high heat; a couple of minutes later, when the oil is hot, begin to fry the tortilla strips in batches until golden brown and crisp, turning after a minute or two, for a total of 2 to 4 minutes. Drain on paper towels and set aside.
  • Discard all but 2 tablespoons of the oil. Turn the heat to medium, add the garlic and onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the chiles, tomatoes, and half the tortilla strips and cook for another 5 minutes. Pour in the chicken stock and bring the mixture to a boil, then simmer for 20 minutes. (You can prepare the soup up to this point and let sit for a few hours or cover and refrigerate for up to a day before proceeding.)
  • Cool slightly. Using an immersion blender or an upright blender (be careful to prevent spattering), puree the mixture until smooth. Return to the stove over medium heat, stir in the chicken, and heat through. Season with the lime juice, salt, and pepper. Garnish with the cilantro, cheese, avocado, and remaining tortilla strips and serve.

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