Hollys Tortilla Soup Recipes

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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

THE MANSION'S CHICKEN TORTILLA SOUP



The Mansion's Chicken Tortilla Soup image

This soup is almost addictive! Tried to find something to match the Puerto Vallarta but I think this may be better! LOVE IT!!!!

Provided by Marsha Hamner

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 garlic cloves, finely chopped
1 tablespoon cilantro, chopped fresh
1 cup onion, pureed, fresh
2 cups tomatoes, pureed fresh
1 tablespoon cumin, ground
2 teaspoons chili powder
2 bay leaves
4 tablespoons tomato puree, canned
2 quarts chicken stock
salt
cayenne pepper
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded and cubed
1 cup cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp

Steps:

  • Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
  • Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
  • Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

Nutrition Facts : Calories 592.1, Fat 29.8, SaturatedFat 9.8, Cholesterol 64.6, Sodium 928, Carbohydrate 52.2, Fiber 8.7, Sugar 13.4, Protein 32

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