Blue Corn Tortilla Soup Recipes

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SWEET POTATO SOUP WITH BLUE CORN TORTILLAS



Sweet Potato Soup with Blue Corn Tortillas image

Provided by Bobby Flay

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 19

3 cups leftover mashed sweet potatoes
1 1/2 to 2 cups low-sodium chicken broth
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 cup creme fraiche
2 teaspoons chipotle in adobo puree
Salt and freshly ground black pepper
Fresh cilantro leaves, for garnish
Blue Corn tortilla chips, coarsely crushed, for garnish
4 tablespoons unsalted butter
1 cup whole milk
1/2 cup heavy cream
1 tablespoon chipotle chile puree
5 large sweet potatoes boiled until just cooked through and peeled
2 tablespoons pure maple syrup
2 tablespoons honey
1 teaspoon ground cinnamon
Salt and freshly ground black pepper

Steps:

  • Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.
  • Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.
  • Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
  • While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.

CORN TORTILLA SOUP



Corn Tortilla Soup image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons minced fresh jalapenos
1 1/2 cups chopped red onion
1 teaspoon ground cumin
9 cups chicken stock
16 (6 to 8inch) corn tortillas
1/2 cup chopped scallions
1 lime, juiced
1/4 cup chopped cilantro
Garnish: sour cream, fried leeks, diced tomatoes

Steps:

  • Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro.
  • To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes

TORTILLA SOUP



Tortilla Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Steps:

  • Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
  • While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
  • Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

THE WORLD'S BEST TORTILLA SOUP



The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 19

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

  • Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
  • Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
  • Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

TORTILLA SOUP



Tortilla Soup image

There are many ways to make Tortilla Soup. Ours is a chicken-based version, but you could easily make it seafood or vegetarian. The main characteristics of this soup are a medium-bodied broth filled with chunky vegetables, lime and chile, and an overriding richness of corn masa.

Provided by Food Network

Categories     appetizer

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 14

1/2 cup each 1/2-inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato
1/2 cup roasted green chile, cut into a small dice
2 tablespoons vegetable oil, plus more for frying
4 cups chicken broth
2 tablespoons finely chopped garlic
1/4 teaspoon ground comino (cumin)
2 cups Enchilada Chicken, recipe follows
6 each white corn tortillas, cut into 1/4-inch wide strips
6 each blue corn tortillas, cut into 1/4-inch wide strips
3 tablespoons cornstarch
Chopped cilantro leaves, as needed
1 tablespoon fresh lime juice
Salt, as needed
1 cup crushed corn tortilla chips

Steps:

  • Begin with a large pot. Saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes.
  • Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy. Drain well on paper towels. At the Blue Corn Cafe, we always have tons of chips around so we used crushed ones for garnish on the bottom of the soup bowl...the strips are added at the top. We, of course, use white and blue corn tortillas. If for some reason the blue variety are not available where you live, I suggest you immediately draft a letter to your Congressman! Yes, you can use all white or yellow tortillas.
  • To finish the soup, you've got to make some slurry. Yep...this will add just a little body to the soup. With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. This stuff feels and looks like...well, slurry. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat.
  • Add cilantro and lime juice. Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes.
  • 2 pounds boneless, skinless chicken (breast, leg, or thigh)
  • 1/2 cup diced yellow onion
  • 1/2 cup medium-dice green bell peppers
  • 1/4 cup roughly chopped cilantro leaves
  • 2 teaspoons oregano leaves
  • 3 tablespoons finely chopped garlic
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 4 cups (1 quart) water
  • This "machaca" style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of this in a covered dish in a 350 degree F. oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred...some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate for up to 3 days.

BLUE CORN TORTILLA SOUP



Blue Corn Tortilla Soup image

Make and share this Blue Corn Tortilla Soup recipe from Food.com.

Provided by Mimi Bobeck

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb blue corn tortillas
1/2 onion
1 green pepper
1 red pepper
4 stalks celery
4 cups chicken broth
1/2 tablespoon cumin
1/2 teaspoon cayenne pepper
1 cup heavy cream
4 tablespoons unsalted butter
salt and pepper

Steps:

  • Chop vegetables and place into a 4-quart pot.
  • Sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
  • Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
  • Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
  • Add heavy cream, and salt and pepper.
  • Remove from the heat place soup into a blender& blend until smooth.
  • Watch not to fill the blender to high.
  • The soup can scald you.

Nutrition Facts : Calories 621.3, Fat 38.6, SaturatedFat 22, Cholesterol 112, Sodium 873.6, Carbohydrate 59.4, Fiber 9.2, Sugar 5.1, Protein 13.8

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