Egg Garlic And Tortilla Soup Recipes

THE WORLD'S BEST TORTILLA SOUP

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.

EGG, GARLIC AND TORTILLA SOUP

Steps:

• Heat oil, cayenne pepper, chile powder, and paprika over medium heat in a medium saucepot for about 5 minutes.
• Add the chopped garlic and cook for two minutes.
• Add the tortilla pieces and stir until they have absorbed most of the oil, about 30 seconds.
• Add the chicken stock, parsley, lime zest, salt and pepper and simmer at a low boil for 6 minutes.
• Add the eggs to the soup, cover and poach for 3 1/2 minutes (or to your liking).
• To serve, place each egg in a bowl, cover with 1/2 of the soup and top with the lime juice and cheese.
• Note: Depending on what I have on hand, I change the recipe by:.
• Making it with beef stock.
• Substituting 1/2 cup of stock with tomato juice.
• Adding in about a cup of left over carrots, corn and/or chopped tomatoes while heating the spices.
• Enjoy!