Shortcut 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.

EASY TORTILLA SOUP

Steps:

• In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

HOMEMADE CHICKEN TORTILLA SOUP

Steps:

• In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

SPEEDY TORTILLA SOUP

Steps:

• Heat oil in a 4-quart saucepan over medium-high heat. Saute onion, garlic, and parsley in hot oil until slightly browned, about 5 minutes. Add chicken and stir until well heated, about 2 minutes.
• Pour chicken broth into the saucepan; bring to a boil. Stir in corn, diced tomatoes, and taco seasoning. Reduce heat, cover, and simmer for 5 minutes. Uncover and stir in tostada chip pieces. Remove from heat and ladle into bowls.
• Garnish bowls with Cheddar cheese and dollops of sour cream.

SHORTCUT TORTILLA SOUP

Steps:

• Heat broiler. Arrange chilies and tomatoes in a single layer on a rimmed baking sheet and place a few inches away from broiling element. Cook until charred on one side, then flip them with tongs and char other side, about 5 to 8 minutes total. When cool, skin, stem and seed chilies, then chop them.
• Put oil in a large saucepan over medium heat; a minute later add garlic and onion and cook, stirring occasionally, until golden and softened, about 10 minutes. Add tomatoes and chilies, crushing tomatoes with back of a wooden spoon. Season with salt, pepper and a pinch of oregano; add stock or water and adjust heat so mixture simmers gently. Cook for 20 to 30 minutes, crushing tomatoes from time to time. (You can prepare soup up to this point in advance. Let it sit for a few hours, or cover and refrigerate for up to a day before reheating and finishing.)
• Stir in tortilla chips and simmer another three to five minutes. Season to taste with lime juice, salt and pepper, then garnish if desired and serve with lime wedges.