Fire Roasted Tortilla Soup Recipes

TURKEY TORTILLA SOUP

Steps:

• Heat olive oil in a dutch-oven over medium heat. Add onions and cook until soft, 3-5 minutes. Add garlic and cook until fragrant.
• Add tomatoes, beans, chiles, corn, chili powder, oregano, stock, and water. Season with salt and pepper, to taste. Simmer, uncovered, for 15 minutes. Soup will slightly reduce.
• Stir in turkey meat, cilantro, and lime juice and cook until heated through. Serve with tortilla chips and avocado.

SLOW-COOKER MEXICAN FIRE ROASTED TOMATO-CHICKEN SOUP

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. in slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.
• Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
• In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

Steps:

• Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
• While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
• Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
• Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

FIRE ROASTED TORTILLA SOUP

Steps:

• Add all ingredients to crockpot. Cook for 6 hours on low. Shredded cooked chicken with a fork and add back to crockpot and serve.
• Add cheese, sour cream, tortilla strips, or avocado to soup if desired.