Spicy Roasted Tortilla Soup Finish Recipes
SPICY MEXICAN TORTILLA SOUP
This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
- Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g
ROASTED SWEET POTATO TORTILLA SOUP WITH AVOCADO CREMA
Soup is for all times and for all seasons, but this soup sings of summer to us. The sweet potato, firm outside and tender inside, living up to its name by lending a sweet touch to the proceedings. Slightly spicy poblano and sweet corn are obvious sunshine and lazy days ingredients... but the sour cream, guacamole, and tortillas on top? Our bowl is already clean: Summer soups sooth so splendidly. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.
Provided by Chef Nigel Palmer
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions Meat lovers! If using protein, add before shallot and poblano. If using chicken breasts, pat chicken dry and, on a separate cutting board, cut into 1" dice. Season with 1/4 tsp. salt. Add to hot pot and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground turkey, add to hot pot and stir occasionally until no pink remains on turkey, 5-7 minutes. Season with 1/4 tsp. salt. 1 Roast the Sweet Potato Peel sweet potato and cut into 1/2" dice.Place on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.Spread into a single layer. Roast in hot oven until tender, 14-16 minutes.While potatoes roast, prepare ingredients. 2 Prepare the Ingredients Halve lime. Cut one half into wedges and juice other half.Peel and mince shallot.Peel husk off corn and carefully remove kernels from cob.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. 3 Start the Soup Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallot and poblano pepper to hot pot and cook until softened, 3-4 minutes.Stir in seasoning blend and corn until aromatic, 30 seconds. 4 Finish the Soup Add 1 3/4 cups water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to pot. Bring to a simmer. Once simmering, stir occasionally until vegetables are tender, 3-4 minutes.Stir in roasted sweet potatoes.Remove from burner. 5 Make Avocado Crema and Finish Dish In a mixing bowl, combine sour cream, guacamole, and 1 tsp. lime juice.Plate dish as pictured on front of card, topping soup with tortilla strips and avocado crema. Squeeze lime wedges over to taste. Bon appétit!
Nutrition Facts :
SPICY ROASTED VEGETABLE SOUP WITH TOASTED TORTILLAS
Categories Soup/Stew Tomato Vegetable Broil Vegetarian Spring Jalapeño Tortillas Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 23
Steps:
- Make soup base:
- Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and cool. Place onion halves close together on same sheet. Broil until surfaces are charred, turning once with tongs, about 4 minutes per side. Set aside and cool.
- Heat cast-iron skillet over medium-high heat 2 minutes. Using tongs, place cinnamon strip, peppercorns, garlic cloves, and jalapeño chili in hot skillet, preferably cast iron. Toast until fragrant and charred, turning and stirring occasionally, about 2 minutes for cinnamon and peppercorns and 8 minutes for garlic and jalapeño. Transfer all to plate. Place tortilla halves in same hot skillet. Toast until browned in spots and crisp, pressing often with spatula, about 3 minutes per side. Transfer tortillas to plate; cool, then break into very small pieces.
- After the charred tomatoes have cooled, peel, halve crosswise, and spoon out the seeds. Cut away most of charred surface from broiled onions and then chop. Peel garlic cloves. Stem, quarter, seed and devein jalapeño chili. Place tomatoes, onions, garlic, jalapeño chili, and chipotle chilies in processor. Finely grind cinnamon, peppercorns, and toasted tortillas in spice mill or coffee grinder; add to processor. Blend soup base until smooth, about 5 minutes.
- Finish soup:
- Heat oil in heavy large pot over medium-high heat 2 minutes. Add soup base from processor, oregano, and cumin. Cook (sear) until base thickens enough to leave path when spoon is drawn through, stirring occasionally, about 10 minutes. Add 5 cups water, squash, potatoes, and 1 teaspoon salt; bring soup to boil. Reduce heat to medium, cover, and simmer until vegetables are almost tender, about 15 minutes. Add garbanzo beans with liquid, green beans, and corn. Cover; simmer until all vegetables are tender, about 5 minutes longer. Mix in cilantro; season with pepper and more salt, if desired.
- Toast tortillas directly over gas flame or electric burner until browned in spots but still soft, about 40 seconds per side. Wrap in foil; keep warm.
- Ladle soup into bowls. Serve with lime wedges and warm tortillas.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are sold at Latin American markets, specialty foods stores and some supermarkets.
VEGETARIAN TORTILLA SOUP RECIPE
My tortilla soup recipe - a full-bodied, spicy vegetarian broth envelops a nest of baked tortilla matchsticks. Tiny roasted tomatoes along with a bit of goat cheese lend tang and texture, along with depth and richness to each bowl.
Provided by Heidi Swanson
Categories Soup
Time 25m
Number Of Ingredients 12
Steps:
- Gently toss the tortilla strips with a glug of olive oil and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside.
- For the soup itself - in a big pot over medium-high heat cook the garlic and onions in another splash of olive oil along with a couple pinches of salt for just a minute or so. Stir in all the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit.
- Remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 5 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes. Taste and add more salt until it tastes really good.
- Serve the individual bowls topped with roasted cherry tomatoes and as many of the other topping as you can pull together: plenty of tortilla strips, sliced avocado, crumbled goat cheese, a big squeeze of lime, etc.
Nutrition Facts : Calories 135 kcal, Carbohydrate 28 g, Protein 4 g, Fat 1 g, Sodium 179 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SPICY TORTILLA SOUP
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy.
- In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors.
- Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.
SPICY TORTILLA SHRIMP SOUP
An easy and healthy tortilla soup perfect for a winter night!
Time 30m
Number Of Ingredients 13
Steps:
- In a Dutch Oven heat Olive Oil over medium heat Add Onion, Carrot, Chile in Adobo Sauce, Garlic, Cumin, and Chili Powder and saute for 10 minutes Add chicken broth, fire roasted tomatoes, juice from lime and bring to a boil Cook covered for another 10 minutes and then remove from heat In a seperate pan saute the shrimp in EVOO to your liking and season with salt and pepper Pour soup into bowl and add avocado, cilantro, and shrimp to your liking!
SPICY ROASTED TORTILLA SOUP - FINISH RECIPE
Steps:
- Heat oil in heavy large pot over medium-high heat 2 minutes. Add soup base from processor, oregano and cumin. Cook until base thickens enough to leave path when spoon is drawn through, stirring occasionally, about 10 minutes. Add 5 cups water, squash, potatoes, and salt; bring soup to boil. Reduce heat to medium, cover and simmer until vegetables are almost tender, about 15 minutes. Add garbanzo beans with liquid, green beans and corn. Cover; simmer until all vegetables are tender, about 5 minutes longer. Mix in cilantro, check seasoning.
- Toas tortillas directly over gas flame or electric burner until browned in spots but still soft, about 40 seconds per side. Keep warm.
- Ladle soup into bowls. Serve with lime wedges and warm tortillas.
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- In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
- Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
- Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
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- Add about ¼ cup of vegetable oil to a skillet over medium-high heat. Add the tortilla strips, a few at a time, and fry until crisp. Transfer them to a paper-towel lined plate and season with salt. Repeat with remaining strips.
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, jalapeno and cook for 4 to 5 minutes until the onion is soft and translucent.
AUTHENTIC MEXICAN TORTILLA SOUP - A BEAUTIFUL PLATE
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Estimated Reading Time 8 mins
- Using metal tongs, toast the chiles carefully over an open flame (using a gas burner–or alternatively, in a dry cast-iron skillet over medium heat) until they are pliable, slightly blistered, and very fragrant. Set aside on a cutting board to cool. Cut in half, and scrape out and discard the seeds and stems. Cut the chilis into small pieces and place in a high-powered blender (such as a Vitamix) along with the canned fire-roasted tomatoes and their juices. Set aside for later.
- Heat the olive oil in a large soup pot over medium-low heat. Add the chopped onion and a large sprinkle of kosher salt. Sauté for 8 to 10 minutes, stirring frequently, or until the onions are soft and translucent. Add the chopped garlic and sauté for an additional 30 seconds to 1 minute, stirring continuously, until fragrant. Remove from the heat.
- Transfer the cooked onion and garlic mixture to the blender with the chilis and fire-roasted tomatoes. Puree the ingredients together, scraping down the blender if necessary, until the chilis have been fully integrated and the mixture is completely smooth and dark orange-red in color.
- Return the empty soup pot to high heat. Once the pot is very hot, add the pureed tomato chili mixture all at once–it should sizzle immediately when it hits the pan. Continue to cook over high heat for about 4 to 5 minutes, stirring constantly with a spatula, until the mixture thickens and concentrates substantially. It will splutter and bubble a bit. Once ready, the mixture should be slightly darker in color and resemble the thickness of a loose tomato paste.
SPICY PUMPKIN CHICKEN TORTILLA SOUP | THAT SPICY CHICK
From thatspicychick.com
Estimated Reading Time 8 mins
- Chop the onion, garlic, green and red chilies, sweet peppers, chipotle peppers, and coriander. Clean and pat-dry the chicken breasts (or shred leftover turkey or rotisserie chicken if using). Drain and rinse the black beans. Combine all of the spices and seasonings – the kosher salt, freshly cracked black pepper, garlic powder, ground cumin, oregano flakes, chili powder, smoked paprika, and ground cayenne – in a small plate or bowl and set aside. Measure out the corn, chicken broth, water, and cooking cream. Squeeze the limes for fresh juice. Rinse the rice and drain, repeat twice.
- Heat the olive oil in a large Dutch oven (or stockpot) over medium-high heat. Once hot, add the red onion and sweet peppers and sauté for 2-3 minutes until softened. Add the garlic and green and red chilies, and all of the spices and seasonings. Sauté for another 1-2 minutes until fragrant.
- Cut the tortillas into thin half-inch wide strips using a knife. Heat 3 tablespoons of olive oil in a small shallow pot over medium-high heat. Once hot, add the tortilla strips in a single layer and fry until golden crisp on both sides – about 2-3 minutes. Transfer the strips to a paper towel lined plate to drain and season with salt to taste. Store in a sealed airtight container. (Note: The tortilla strips can be made 2-3 days in advance, but will taste best on the day of frying them.)
SPICY GARLIC ENCHILADA SOUP - CONTENTEDNESS COOKING
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Estimated Reading Time 6 mins
- In a pot, heat a bit of oil or vegetable broth for frying without oil. Add garlic, optional onions, and fry them for around 5 minutes.
- Next add enchilada sauce and seasoning, black beans, corn, vegetable broth and optional jalapeños and bell peppers.
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SPICY TORTILLA SOUP! - LA PIñA EN LA COCINA
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- On a griddle(comal) at medium heat, dry roast the tomatoes, serranos, onion and garlic. Begin to flip and turn ingredients when they become aromatic and start to char slightly. Remove the garlic after 15 minutes. Leave the other ingredients on for another 8-10 minutes.
- Remove the stems and seeds from the chile pasilla. Slice 2 of them into thin rings and set aside. Take the other 2, along with the chile morita and drop them into a pot of simmering water. Let them simmer for 10 minutes. Remove from heat and let them sit for another 10 minutes.
- Add the sliced dried chile pasilla to a skillet and heat to medium. When it becomes aromatic and begins to toast, stir the chiles often. Toast for 1 minute and remove from heat. You can leave as is or you can crush it more using a molcajete or mini chopper.
- To the blender, add the dry roasted tomatoes, onion and peeled garlic. Drain the softened dried chile pasilla and morita. Pour in 2 cups of chicken broth. Season with salt and pepper, to taste. Blend on high until very smooth. Set aside.
SPICY TORTILLA SOUP RECIPE | MYRECIPES
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- Heat oven to 350º F. Cut the tortillas into 1/2-inch strips. Arrange on a baking sheet and bake 8 to 10 minutes or until crispy.
- In a large saucepan, simmer the chicken broth, bones, and meat for 20 minutes. Strain the broth through a colander into another saucepan. When the bones are cool enough to handle, pick off any meat and add it to the broth. Stir in the red onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes. Cut the corn from the cobs and add it to the soup. Divide the tortilla strips among 4 bowls. Ladle in the soup and top with cilantro, avocado, and cheese.
TORTILLA SOUP WITH ROASTED POBLANOS | VANILLA AND BEAN
From vanillaandbean.com
- Preheat oven to broil. Destem, deseed poblanos. Cut poblanos in half and lay on sheet pan (in the pictures above I used a silpat but I roasted at a lower temperature - when broiling simply lay the poblanos directly on a sheetpan). The flatter the poblanos, the better. Broil the poblanos for about 10 minutes on the second to highest rack and until poblanos are blistered. Remove from oven and place in a covered container for at least 15 minutes (this will make it easer for the skin to peel off). Once cool enough to handle, peel blistered skin off and slice the poblanos into 1" strips (this step can be done up to two days ahead). Set aside.
- In a 4 quart sauce pan add the oil on medium heat. When oil is shimmering, add the cut tortilla pieces to the hot oil. Stir frequently on medium high until strips are crisp (a bit of sticking here is ok).
- To the tortilla strips add the minced garlic, onion and optional jalapeño pepper. Saute' for about 2 minutes on medium, stirring frequently.
- To the tortilla mixture, add 1/2 the corn, tomatoes, paste, veggie broth and all spices and salt. Bring to a simmer, stir and simmer for five minutes.
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- Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise; discard seeds and membranes. Place chiles, skin sides up, on baking sheet; flatten with hand. Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles; place in a small bowl. Place onion and garlic on baking sheet; lightly coat with cooking spray. Broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to tomatoes in bowl. Discard foil.
- Arrange tortilla strips in a single layer on a baking sheet; coat with cooking spray. Broil 9 minutes or until lightly browned, stirring occasionally.
- Place tomatoes, chiles, onion, and garlic in a food processor. Process 1 minute or until blended. Spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes, stirring constantly. Reduce heat to low; cook 6 minutes, stirring occasionally. Stir in cilantro and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Ladle 1 cup soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.
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