Spicy Salmon Tortilla Soup Recipes

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SPICY MEXICAN TORTILLA SOUP



Spicy Mexican Tortilla Soup image

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

1 teaspoon canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
1 cup Tortilla chips or strips

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

SPICY SALMON TORTILLA SOUP



Spicy Salmon Tortilla Soup image

I love fish, but I don't like to cook it at home - so I make do with canned seafood products. Here's a different use for canned salmon that's quick, easy, and sounds yummy :)

Provided by Pinay0618

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 (12 ounce) can evaporated low-fat milk
1 (14 3/4 ounce) can fat-free chicken broth
1 (14 1/2 ounce) can diced tomatoes and green chilies
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can mexicorn, drained
2 teaspoons lemon juice
1/4 teaspoon natural hickory liquid smoke (optional)
1 (14 3/4 ounce) can alaska salmon
4 cups baked corn tortilla chips

Steps:

  • Drain and chunk Alaska salmon, removing skin and bones.
  • In large saucepan, add all ingredients except salmon and tortilla chips.
  • Bring to boil over medium heat, stirring occasionally.
  • Reduce heat to simmer and cook 5 minutes.
  • Stir salmon into soup, heat through.
  • Ladle into soup bowls.
  • Top each bowl with ½ cup tortilla chips.

Nutrition Facts : Calories 316.6, Fat 7.2, SaturatedFat 1.3, Cholesterol 28.1, Sodium 906.6, Carbohydrate 44.9, Fiber 6.4, Sugar 0.3, Protein 19.4

SPICY TORTILLA SOUP



Spicy Tortilla Soup image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 11

8 corn tortillas
2 (32-ounce) boxes or cans low-sodium chicken broth
Chicken bones, reserved from Day 2
1 large red onion, coarsely chopped
2 large tomatoes, diced
2 medium jalapenos, sliced
1 lime, juiced
2 ears grilled corn, reserved from Day 1
1/2 cup fresh cilantro leaves, coarsely chopped
1 ripe avocado, peeled and cubed
8 ounces crumbled feta, queso fresco, or other fresh white cheese

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 SOUP



Spicy Tortilla Soup image

This recipe is from 'Mexico- One plate at a time' by Rick Bayless. It is very different from the usual tortilla soups. The soup is quite thin but so flavorful & spicy. I added cumin although the actual recipe does not call for it.

Provided by daisy M

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

6 corn tortillas
4 cloves garlic, whole
1 medium white onions or 1 medium red onion, chopped
2 dried pasilla peppers or 1 ancho chili (can add more based on spice preference)
4 -6 plum tomatoes or 2 medium round tomatoes, roughly chopped
6 cups chicken broth
1 sprig epazote
salt
1 teaspoon ground cumin (optional)
2 tablespoons vegetable oil
6 ounces queso fresco or 6 ounces any crumbly cheese
6 ounces cheddar cheese or 6 ounces monterey jack cheese, shredded
1 ripe avocado, cut into 1/2 inch cubes
1 large lime, sliced
cilantro, finely chopped

Steps:

  • Cut tortillas into 1/4 inch strips.
  • Bake at 400 degrees until golden brown and crisp.
  • Add oil to a saucepan and heat.
  • When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
  • Remove and drain on paper towels.
  • Add garlic and onion to the oil.
  • Reduce heat and cook them until golden.
  • Add them along with chiles to a food processor.
  • Add tomatoes to the food processor.
  • Blend all into a smooth puree.
  • Set a saucepan over medium heat.
  • Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
  • Now add the broth, cumin and epazote to the paste.
  • Mix well.
  • Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
  • Season with salt.
  • Divide cheeses and avocado among soup bowls.
  • Add a ladle of soup and top with some tortilla chips and cilantro.
  • Serve lime slices alongside.

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