Mexican Gumbo Tortilla Soup Recipes

MEXICAN TORTILLA SOUP

Steps:

• In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

SEAFOOD GUMBO

Steps:

• Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
• In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
• Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
• When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

MEXICAN GUMBO TORTILLA SOUP

Steps:

• 1. Prepare Spanish rice as directed on package.
• 2. Cut chicken breast into chunks. Brown the meat until tender.
• 3. Combine salsa, chicken broth, black beans and Spanish rice together with the chicken breast. Simmer.
• 4. While the Gumbo is simmering, cut the corn tortillas into strips. Drop the strips into hot oil and cook until lightly browned and crispy. Drain on paper towels.
• 5. Slice and dice avocado.
• 6. After the Gumbo is thoroughly heated, serve with tortilla strips added to the top. Avocado and sour cream to taste.
• 7. ENJOY!

EASY MEXICAN TORTILLA SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
• Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
• Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
• Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

MEXICAN CHICKEN GUMBO

Steps:

• Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
• Boil 3lbs of chicken. Let cool, then cube. Set aside.
• In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
• Dump both cans black beans into colander and rinse. Set aside.
• In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
• Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.

TORTILLA SOUP

Steps:

• In a 2 quart saucepot over medium heat add oil, onions, and poblanos and cook for 5 minutes.
• Add garlic, jalapeno, cumin and chili powder and cook for an additional 5 minutes.
• In blender, place broth and tortillas, and puree until just about smooth.
• Add blended mixture to pot along with fire roasted tomatoes and crushed tomatoes, bring to a boil.
• Reduce heat and let simmer for 15 minutes on medium-low heat. Season to taste and serve with garnish.
• Try out the Qdoba Chefs' recommended garnishes: 1 tbs. tortilla chips, crushed; 1 tbs. zucchini, diced in ½" pieces; 2 avocados, thinly sliced; 1 tsp fresh cilantro, roughly chopped.